SPAGHETTI PIE
A classic Italian combination is remade into a creamy, family-pleasing spaghetti pie. This recipe was given to me several years ago. My family never grows tired of it. - Ellen Thompson, Springfield, Ohio
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 348 calories, Fat 10g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 690mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges
THREE CHEESE SPAGHETTI PIE
Provided by The Hearty Boys
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Bring a large pot of water to a boil. Generously add salt and 3 tablespoons of oil and add the spaghetti. Bring back to a boil and cook for 11 to 13 minutes until the spaghetti is just tender. Drain into a colander and rinse under cold water. Return the spaghetti to the pot and set aside.
- Heat 2 tablespoons of the olive oil in a medium skillet over medium heat for 1 minute. Add the garlic and onion and cook for 3 minutes, stirring occasionally. Add the tomatoes, kalamatas, 1 teaspoon of salt and a few grinds of pepper and cook for an additional 5 minutes until the tomatoes begin to break down.* Remove the mixture from the heat and set aside.
- Whisk the eggs and cream together in a large mixing bowl. Add the remaining teaspoon of salt, a few grinds of pepper, the red pepper flakes, basil, fontina, feta, 4 ounces of the Parmesan and the tomato mixture. Mix in the spaghetti.
- Heat the remaining olive oil in the 10-inch skillet over high heat. Add the spaghetti mixture, reduce the heat to medium and cook for 5 minutes. Transfer the skillet to the preheated oven for 30 minutes until the center of the pie is set and the top is golden.
- Remove from the oven and let cool for 10 minutes. Run a spatula around the edges and underneath the pie to loosen. Place a large plate over the skillet and invert the pie onto the plate. Place another plate onto the pie and invert again. Let the pie set for an additional 10 minutes.
- Slice the pie into 6 to 8 pieces and garnish with the remaining Parmesan and basil leaves before serving.
RANCH SPAGHETTI PIE
Been on a ranch kick lately, so I visited the Hidden Valley and discovered this recipe. People really seem to enjoy it, and it's certainly different from the traditional spaghetti pie. I haven't tried it yet, but thought I'd share it with you.
Provided by Christmas Carol
Categories Savory Pies
Time 1h5m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Cook pasta according to package directions and drain. In a large bowl, whisk ranch dressing with ricotta cheese and eggs. Add meat and spaghetti, and stir until combined. Place pasta in a 9 inch baking dish and sprinkle evenly with the mozzarella cheese. Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes, or until cheese is bubbly and browned. Let stand covered for 10 minutes before slicing. Cut into wedges and serve.
Nutrition Facts : Calories 628.1, Fat 45.5, SaturatedFat 11.8, Cholesterol 132.7, Sodium 841.5, Carbohydrate 33.5, Fiber 1.6, Sugar 2.8, Protein 21.1
SPAGHETTI PIE
Provided by Katie Lee Biegel
Categories main-dish
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-3-inch cake pan with cooking spray.
- Bring a large pot of salted water to a boil. Add the spaghetti and cook for 3 to 4 minutes less than the package recommends, so that it is very al dente. Drain and reserve.
- In a large skillet over medium-high heat, brown the beef, 5 to 8 minutes; season with salt and pepper. Transfer the beef to a paper towel-lined plate to drain. Wipe the skillet clean with a paper towel. Heat the olive oil in the skillet over medium heat and saute the onions until translucent, 4 to 5 minutes. Set aside.
- In a large bowl, whisk together the marinara, ricotta, parsley, eggs, 1/2 cup of the Parmesan, 1 teaspoon salt and 1/4 teaspoon pepper. Add the cooked spaghetti, beef and onions and toss to evenly coat. Transfer to the prepared pan, top with the mozzarella and sprinkle with the remaining 2 tablespoons Parmesan.
- Bake until the cheese is bubbling and golden brown, 25 to 30 minutes. Let rest for 5 minutes, then cut into wedges and serve.
RANCH EGG PIE (QUICHE-STYLE)
Butter-flavored crackers make a delicious crust for this Ranch dressing-style quiche. Go easy on dressing mix or pie will be too salty! Prep time doesn't include cooling pie shell. With my modifications, from America's Favorite Casseroles.
Provided by Caroline Cooks
Categories Savory Pies
Time 52m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- In medium bowl, combine crackers and butter.
- Press crumb mixture evenly into 10" pie pan or quiche dish.
- Bake until golden about 7 minutes. Cool on wire rack.
- INCREASE oven temp to 425 degrees F.
- Sprinkle cheese over cooled pie crust.
- In medium bowl, whisk eggs until frothy; add cream, salad dressing mix, bacon, and onions.
- Pour mixture over cheese.
- Bake 15 minutes; REDUCE OVEN HEAT to 350 degrees F.
- Continue baking until knife inserted into center comes out clean, about 20 minutes.
- Cool for 10 minutes on wire rack before slicing.
RANCH SPAGHETTI PIE
Steps:
- 1. Preheat oven to 350. Cook the pasta according to pkg. directions and drain. In large bowl, whisk dressing together with ricotta cheese and eggs until smooth. Add the meat and the pasta to ricotta mixture, and stir until combined. Place pasta in 9 inch baking dish and sprinkle evenly with cheese. Bake covered 25 min. Remove the cover and bake for an additional 10 min. or until cheese is bubbly and browned. Let stand covered 10 min.
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- 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.
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- 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.
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- Place the pasta in a 9-inch baking dish and sprinkle evenly with the cheese. Bake covered for 25 minutes. Remove the cover and bake for and additional 10 minutes or until cheese is bubbly and browned.
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