Meatless Microwave Spaghetti Pie Recipes

Steps:

• Cook spaghetti according to package directions; drain. Add the egg substitute and 1/4 cup Parmesan cheese. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with cooking spray. In a bowl, beat the cream cheese, sour cream, green pepper and remaining Parmesan cheese. Spread over spaghetti crust., In a nonstick skillet, saute mushrooms and garlic in butter until tender. Spoon over cheese mixture. Spread with spaghetti sauce. Bake, uncovered, at 350° for 20 minutes. Sprinkle with mozzarella cheese; bake 5 minutes longer or until cheese is melted. Let stand for 10-15 minutes before cutting.

Steps:

• Cook and drain spaghetti. Stir in margarine, parmesan cheese and eggs, while spaghetti is hot. Form spaghetti mixture into a crust in a buttered 10 inch pie plate.
• Preheat oven to 350 degrees F (175 degrees C).
• In a skillet cook the beef, onion, green pepper and garlic. Drain off the fat and stir in the undrained tomatoes, tomato paste, sugar and oregano. Heat through.
• Spread cottage cheese over the spaghetti crust then pour in the beef and tomato mixture.
• Bake at 350 degrees F (175 degrees C) for 20 minutes. Sprinkle mozzarella cheese over the top of the pie then bake for 5 minutes longer, until cheese melts.

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions for al dente; drain., In a large skillet, cook beef, onion and green pepper over medium heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in tomatoes, tomato paste, seasonings and sugar., In a large bowl, whisk egg whites, melted butter and Parmesan cheese until blended. Add spaghetti and toss to coat. Press spaghetti mixture onto bottom and up sides of a greased 9-in. deep-dish pie plate, forming a crust. Spread cottage cheese onto bottom; top with beef mixture. , Bake, uncovered, 20 minutes. Sprinkle with mozzarella cheese. Bake until heated through and cheese is melted, 5-10 minutes longer. Let stand 5 minutes before serving.

Steps:

• Cook the pasta in generously salted water according to the package directions until just shy of al dente. Drain and set aside.
• Preheat the oven to 400°F. Butter a 9-inch springform pan (see Note) and set aside.
• In a large bowl, stir together the eggs, red sauce, pepper, salt, and all but 1 tablespoon each of the mozzarella and Parmesan. Add the pasta and toss to coat evenly. Transfer to the prepared springform pan and sprinkle with the reserved cheeses.
• Bake until the top is nicely browned and crisp, 30 to 35 minutes. Let cool for 5 minutes before unmolding.

Steps:

• Heat oven to 350ºF.
• Pierce squash with fork several times. Microwave on HIGH 15 min. or until tender when pierced with knife.
• Meanwhile, brown meat in large skillet; drain. Return to skillet. Stir in pasta sauce and 1/2 tsp. seasoning; bring to boil. Simmer on medium-low heat 5 to 8 min. or until slightly thickened.
• Cut squash in half; remove seeds. Scrape squash into large bowl. Add flour; toss to coat. Add butter, eggs, Parmesan and garlic; mix lightly. Spoon into 10-inch pie plate sprayed with cooking spray; top with meat sauce, leaving 1/2-inch rim around edge. Top with shredded cheese and remaining seasoning.
• Bake 30 to 35 min. or until squash mixture is heated through and cheese is lightly browned.

Steps:

• Toss hot spaghetti in large bowl with the butter.
• Combine eggs and 1/2 cup grated Parmesan in a small bowl and stir into spaghetti.
• Pour spaghetti mixture into a lightly greased 10 inch pie plate and form into a crust.
• Bake approximately 10 minutes in a 350* oven.
• Remove from oven and spread ricotta evenly over crust, but not to the edge.
• Top with spaghetti sauce.
• Bake uncovered for about 20 minutes at 350*.
• Top with with shredded mozzarella,and bake until cheese melts - about 5 minutes longer.
• Remove from oven and sprinkle with remaining 2 tablespoons of Parmesan cheese.
• Cool 10 minutes before cutting.

Steps:

• If desired, lightly cook the green pepper in frying pan.
• Combine the spaghetti, mozzarella, and green pepper in a medium sized bowl.
• Grease a 3 quart microwave casserole dish.
• Spread the spaghetti mixture into the casserole dish.
• Spread the spaghetti sauce over the spaghetti mixture.
• Sprinkle with shredded Romano cheese.
• Place glass cover on the casserole dish.
• Microwave at 75% power for 7 minutes, or until heated through.
• Uncover and allow to sit about 5 minutes before serving.