IMPOSSIBLY EASY VEGETABLE PIE
My, what a pie! A savory blend of cheddar cheese and broccoli in a pie that makes its own crust while it bakes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Grease 9-inch pie plate. Heat 1 inch salted water to boiling in medium saucepan. Add broccoli; cover and heat to boiling. Cook about 5 minutes or until almost tender; drain thoroughly. Stir together cooked broccoli, onion, bell pepper and cheese in pie plate.
- Stir remaining ingredients until blended. Pour into pie plate.
- Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.
Nutrition Facts : Calories 170, Carbohydrate 11 g, Cholesterol 95 mg, Fat 1, Fiber 1 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 500 mg
VEGETABLE PASTA PIE
I've had this recipe for ages. I used to make it before I moved overseas. 2 things I always did differently was replace the ricotta with cottage cheese and I used a cast iron skillet as opposed to the springform pan. Goes well with nice tossed salad. Also try using wholemeal flour for pastry... I have done that and it made if very hearty and wholesome--especially if you use wholemeal pasta and stick with low fat cheeses.
Provided by YnkyGrlDwndr
Categories Savory Pies
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In medium bowl mix flour and 1/2 tsp salt.
- With pastry blender cut in shortening until mixture resembles coarse crumbles with fork stir 5 to 6 tablespoons cold water into flour mixture until dough is just moist enough to hold together shape dough into a ball cover with plastic wrap, place in refrigerator.
- Prepare pasta as label directs, but do not use salt in water; drain.
- Meanwhile, cut red and yellow peppers into 1 inch pieces.
- Chop onion.
- In 12 inch skillet over medium heat in hot olive or salad oil cook onion until tender crisp add red and yellow peppers, basil, black pepper and 1/4 tsp salt and cook stirring occasionally until vegetables are tender.
- In cup beat egg slightly.
- Reserve 1 Tbls beaten egg; set aside.
- In another medium bowl mix remaining egg with ricotta cheese, spinach, and 1/4 tsp salt.
- Preheat oven to 400°F Grease 9 inch by 2 ½ springform pan, allowing dough to hang over side of pan slightly.
- Sprinkle bottom of crust with half of mozzarella cheese; top with half of sautéed pepper mixture.
- Spread half of ricotta cheese mixture over pepper mixture; top with marinara sauce, then pasta.
- Sprinkle remaining mozzarella cheese over pasta; top with remaining sautéed pepper mixture, then remaining ricotta cheese mixture.
- Roll out remaining dough to 11 inch round; lay dough over filling allowing dough to hang over side of pan.
- Fold overhang in toward center pinching dough all around to make a stand up edge; flute.
- Cut slits in top crust to allow steam to escape during baking.
- Brush the top and edge of crust with reserved egg.
- Bake pie 55 to 60 minutes until crust is golden and filling is hot.
- Allow pie to cool 5 minutes for easier slicing.
- Remove side of springform pan to serve, cut into wedges.
- 1 slice is plenty for one serve.
Nutrition Facts : Calories 694.1, Fat 38.7, SaturatedFat 14.3, Cholesterol 80.2, Sodium 610.2, Carbohydrate 59.5, Fiber 6.1, Sugar 5.9, Protein 29
SPAGHETTI PIE I
The crust is made from spaghetti and then layered with cheeses, meat and sauce. Mm, mm!
Provided by Cathy
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 19
Steps:
- Cook spaghetti in water with 2 teaspoons salt and 1 tablespoon oil until tender but still firm. Drain. Add eggs, Parmesan cheese, and butter. Mix and shape into a crust in a greased 10-inch pie plate or springform pan.
- Spread cottage cheese over crust. Preheat oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Cook and stir the beef, onion, and green pepper until beef is thoroughly browned. Mix in tomatoes, tomato paste, sugar, oregano, 1/2 teaspoon salt, and garlic powder. Spread mixture over cottage cheese.
- Bake uncovered in preheated oven for 30 minutes.
- Sprinkle with mozzarella cheese and bake 5 to 10 minutes more, until cheese is bubbly and beginning to brown.
Nutrition Facts : Calories 524.5 calories, Carbohydrate 31.9 g, Cholesterol 144.5 mg, Fat 30.9 g, Fiber 2.9 g, Protein 29.6 g, SaturatedFat 12.8 g, Sodium 1587.3 mg, Sugar 7 g
VEGETABLE SPAGHETTI BAKE
"This fresh-tasting main dish is loaded with vegetables, cheese, noodles and spaghetti sauce," write Laurie Messer of Bonifay, Florida. "I makes excellent use of garden produce, but my family enjoys it anytime of year."
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Cook spaghetti according to package directions; drain and place in a large bowl. Add 1-1/2 cups spaghetti sauce; set aside. In a large nonstick skillet, saute the zucchini, celery, carrots, mushrooms and onion in oil until tender., Spread 1/2 cup spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Layer with half each of the spaghetti mixture, cottage cheese, vegetables and mozzarella cheese. Repeat layers. Cover with remaining sauce; sprinkle with Parmesan cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 290 calories, Fat 7g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 645mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
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GAIL SIMMONS' EPIC SPAGHETTI PIE - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, ItalianTotal Time 1 hr 30 minsCategory DinnerCalories 642 per serving
- Bring a large pot of water to a boil. Preheat the oven to 425ºF and set a rack in the middle position. Butter a 9 1/2-inch springform pan. Tightly wrap the bottom of the pan with a large sheet of aluminum foil, crimping the foil against the outer edges to tightly seal.
- In a large skillet, heat the oil over medium-high heat. Add the onion and garlic and cook for 1 minute. Add the broccoli and 1 tablespoon of water and cook until the broccoli is crisp-tender, 2 to 3 minutes. Add the sausage and cook, breaking the meat into small bits, until cooked through, about 6 minutes. Stir in the tomato paste and cook for 1 minute, then add the crushed drained tomatoes and 1/4 teaspoon salt. Cook, stirring occasionally and scraping any bits from the pan, until the liquid is mostly evaporated, about 5 minutes. Remove from the heat and set aside.
- Add salt to the boiling water and cook the spaghetti just until very al dente, 7 to 8 minutes (look for a white spot in the center when you bite into a strand). Drain the pasta (do not rinse) and reserve the pot.
- In a medium bowl, whisk together the milk, eggs, pepper, and 3/4 teaspoon salt. Combine the spaghetti and milk mixture in the pot; add in the sausage-broccoli mixture, cheddar, fontina, and 1 cup of the Parmesan; stir until well combined.
BEST VEGGIE SPAGHETTI PIE - DELISH
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Category Dinner, Main DishTotal Time 1 hr 5 mins
- Cook the pasta for about 3 minutes less than the box instructs. (You want it to be very al dente.) Toss carrots, broccolini, tomatoes in olive oil with salt and pepper to taste.
- Roast until easily pierced with a fork, about 20 minutes. (You don't want the vegetables to be too soft, since they'll continue cooking when the pasta bakes.) Meanwhile, mix together the cheeses, eggs, milk and garlic in a large bowl.
- Add salt and pepper to taste. Add the al dente pasta and roasted vegetables and toss to combine.
THE MAGICAL VEGETABLE PIE - THE SEASONED MOM
From theseasonedmom.com
5/5 (2)Total Time 55 minsCategory Breakfast Lunch Dinner SidesCalories 179 per serving
- Place broccoli florets in a microwave-safe dish. Add a splash of water, cover, and microwave for about 2 ½ - 3 minutes, or just until crisp-tender.
- In a large bowl, stir together steamed broccoli, onion, red bell pepper, zucchini, and cheese. Transfer vegetable mixture to prepared pie plate.
- In a separate bowl, whisk together Bisquick, milk, salt, and eggs until completely combined (the batter will still be lumpy, which is fine).
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