Saucy Spaghetti Pie Recipes

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:

• Shell: Cook spaghetti according to package directions: drain.
• Stir in butter or margarine, Parmesan cheese, and eggs.
• Form spaghetti into a "crust" in a 10 inch pie plate.
• Sauce: Brown ground beef and onions, drain.
• Add spaghetti sauce and simmer 5 minutes.
• Filling: Spread cottage cheese over bottom spaghetti "crust". Top with half the mozzarella cheese and then the sauce mixture.
• Bake in 350* oven for 30 minutes, topping with the remainder of the cheese during the last 10 minutes of baking.

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.

Steps:

• Whisk together the milk, Parmesan, salt, pepper, parsley, and eggs.
• Heat a large skillet over medium heat and add a little olive oil. Add the garlic and cook, stirring, until fragrant. Add the leftover spaghetti, pour over the egg mixture, and cook, without stirring, until the bottom is browned, about 5 minutes.
• To flip the pie, set a plate the size of the skillet on top. Invert the skillet so the pie falls on to the plate. Invert the pie onto another plate, cooked-side up. Return the skillet to the medium-high heat, add a little more oil, and slip in the pie. Continue cooking until the bottom is browned, about 5 minutes more.
• Transfer the pie to a plate, cut into wedges, and serve.

Steps:

• Mix the cooled spaghetti, grated cheeses and eggs together in a large bowl. Sprinkle with salt and pepper. Add the oil to a large nonstick saute pan and heat to medium heat. Once hot, add a handful of the spaghetti mixture to the pan and flatten it out to the edges. Lay the American cheese on top and add another layer of the spaghetti mixture. Cook for about 5 minutes and flip, cooking for another 5 minutes on the other side until golden brown.
• Turn out onto a cutting board, slice as you would a pizza and serve.

Steps:

• Preheat the oven to 400 degrees F.
• Whisk together the eggs, Parmesan, garlic powder, oregano, red pepper flakes and 1/4 cup of the pizza sauce in a large bowl. Sprinkle with salt and pepper. Add 1/2 cup of the mozzarella and the spaghetti, then toss well to coat the pasta.
• Heat the olive oil in a 12-inch ovenproof nonstick skillet over medium heat. When the oil is hot, add the spaghetti mixture and spread it evenly over the bottom of the pan. Turn the heat to low and cook just until the edges are beginning to set, about 3 minutes.
• Pour the remaining 2 cups pizza sauce evenly over the top and spread evenly.
• Top with the remaining 1 cup mozzarella, sausage, green peppers, onions and black olives. Transfer to the oven and cook until the spaghetti mixture is fully set and the cheese is bubbly, about 12 minutes.
• Remove from the oven and let sit for 5 minutes. Using a spatula, slide out of the pan. Top with basil. Cut into wedges and serve.

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 the oven to 350 degrees.
• Grease a casserole dish with olive oil.
• Toss the pasta with 2 beaten aggs and the 2 cups of shredded cheese.
• Add the salt and pepper and mix well.
• Place the pasta in the casserole evenly.
• Spread the sauce evenly on top of the noodles.
• Top with the Parmesan and sprinkle with the dried herbs.
• Place the casserole on a baking sheet if it's in danger of bubbling over the top.
• Place in oven and cook for 40 minutes, or until the dish is hot and bubbling and Parmesan is slightly browning.

Steps:

• Preheat oven to 350˚F (180˚C).
• Wrap pasta in a clean dish towel and fold twice, breaking pasta into smaller 1-3 inch (2½ - 7½ cm) pieces.
• Cook until al dente (about 3 minutes) and drain well.
• In medium-sized bowl, mix warm cooked pasta with garlic, butter, grated parmesan, egg, and bread crumbs. Still until well incorporated and the butter and cheese have completely melted.
• Press pasta mixture into a deep 10-inch (25-cm) pie plate or casserole dish. Top with bread crumbs.
• Bake 15-20 minutes, until crust is set and edges have started to brown
• Heat oil over medium heat in a large skillet. Add onions and cook until softened, about 3 minutes. Add in ground beef and cook until lightly browned. Using a spoon, drain off any excess fat that accumulates in the pan.
• Stir in tomato sauce, tomato paste, and sugar. Simmer until slightly thickened, about 5 minutes. Remove from heat and mix in basil. Season with salt and pepper.
• In a small bowl, mix together ricotta, egg, and oregano.
• Spread ricotta mixture over the cooked pasta crust. Spread the meat sauce over the top of the ricotta mixture then cover with mozzarella. Bake at 350˚F (180˚C) for 25 minutes or until golden brown on top.
• Let cool for 15-20 minutes before serving.
• Fancy-Pants Parmesan Crisps (optional for garnish): Pour a tablespoon of parmesan cheese onto a baking sheet lined with parchment paper. Bake at 400˚F (200˚C) until cheese has melted and become golden and crisp, about 5 minutes. Let cool before removing from parchment paper.
• Enjoy!

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.

Steps:

• Preheat oven to 350 degrees.
• Place the cooked spaghetti in a bowl and coat with 1 tbsp of olive oil.
• Combine the eggs and 1/4 cup of Parmesan cheese in a bowl. Add mixture to the spaghetti and mix.
• Place the spaghetti mixture into a greased deep-dish pie plate and spread to make a "pie crust".
• Heat 1 Tbsp of oil in a sauté pan over medium heat and cook the ground turkey, salt, garlic and onion powder for 5 minutes or until the meat is cooked through.
• Pour the marinara sauce over the meat and stir to combine.
• In a bowl stir the Ricotta cheese, the remaining 1/4 cup of Parmesan cheese and Italian herbs to combine.
• Spread the Ricotta/Parmesan cheese mixture over the pasta, then layer the marinara mixture and finally, top with 1 cup of mozzarella.
• Place dish on a sheet pan and bake for 30 minutes.
• Cool, cut into wedges and serve.

Steps:

• Cook spaghetti al dente , drain.
• stir butter into hot noodles.
• stir in Parmesan cheese and eggs.
• Use mixture to form crust on bottom of two buttered pie tins or one 9x13 buttered casserole dish.
• Cook brown meat and onions until meat is browned. Drain.
• Add tomatoes, tomato paste, suger, and garlic. (plus any other spices you would like for taste).
• heat.
• Spread cottage cheese over spaghetti crust.
• top with meat mixture.
• Sprinkle grated cheese on top.
• Bake covered for 35-40 minute at 350. ( if you want to freeze to eat for a later date, just skip baking, wrap with aluminum foil and freeze. when ready to cook, thaw first and then follow baking directions).
• Remove foil and bake 5 more minutes or until cheese is lightly browned.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain thoroughly.
• Preheat the oven to 350 degrees F (175 degrees C). Thoroughly butter a 9x13-inch baking pan.
• Layer 1/2 the cooked spaghetti into the bottom of the prepared pan. Sprinkle 1/2 the cracker crumbs, 1/2 the Parmesan cheese, 1/2 the parsley, 1/2 the minced onion, and 1/2 the garlic salt on top. Pour in 1/2 of the melted butter. Repeat with remaining spaghetti, cracker crumbs, Parmesan cheese, parsley, minced onion, garlic salt, and butter.
• Mix milk and eggs together in a bowl. Pour over the spaghetti mixture.
• Bake in the preheated oven until set, about 30 minutes. Cut pie in squares.

Steps:

• Cook spaghetti according to package directions; drain and place in bowl. Add the butter, eggs and Parmesan cheese; mix well. , Spread over the bottom and up the sides of a greased 10-in. deep-dish pie plate. Spoon cottage cheese into crust; set aside. , In a large skillet, cook the beef, onion and red pepper over medium heat until meat is no longer pink; drain. , Stir in the tomatoes, tomato paste, sugar, oregano and garlic salt. Spoon over cottage cheese. Bake, uncovered, at 350° for 20 minutes. Sprinkle with mozzarella cheese; bake for 5 minutes or until cheese is melted. Cut into wedges.

Steps:

• Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally., In a small bowl, mix cream cheese and sour cream until blended; stir in green onions. In a greased 11x7-in. baking dish, layer the spaghetti, cream cheese mixture and meat mixture. Top with shredded cheese., Bake, covered, at 350° for 25 minutes. Uncover; bake until cheese is bubbly, 5-10 minutes longer.

Steps:

• Cook spaghetti for 10 to 12 minutes or until tender but still firm.
• Drain well.
• Return spaghetti to saucepan.
• Stir in egg and Parmesan cheese. In a medium skillet, cook ground beef, onion, green pepper, garlic and fennel till meat is browned and onion is tender.
• Drain fat. Stir in tomato sauce and oregano; heat through.
• Spray a 9" pie plate with nonstick cooking spray.
• Press spaghetti mixture onto bottom and up sides of pie plate, forming a crust. Spread cottage cheese on bottom and up sides of crust. Spread meat mixture over cottage cheese. Sprinkle with mozzarella cheese. Bake 350 for 20 to 25 minutes or till bubbly.

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.
• Toss spaghetti with Parmesan and egg; press onto bottom and up side of 9-inch pie plate. Sprinkle with half the shredded cheese.
• Combine meat, pasta sauce and basil; spoon into crust. Sprinkle with remaining shredded cheese.
• Bake 30 min. or until heated through. Let stand 5 min. before cutting into wedges to serve.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Preheat oven to 350 degrees F (175 degrees C).
• In a skillet over medium heat, brown the ground beef. Drain and crumble. Put crumbled beef in skillet. Stir in salt, pepper, garlic powder, bell pepper and pasta sauce. Bring to a boil; reduce heat and simmer for 20 minutes.
• In a small bowl combine sour cream, green onions and cream cheese and set aside. Coat a 9x13 inch baking dish with cooking spray and add the cooked spaghetti. Spread the cream cheese mixture over it, add the meat mixture and sprinkle with Cheddar Cheese.
• Cover and bake for 25 minutes. Uncover and bake for 5 more minutes until the cheese is bubbly.

Steps:

• Brown ground beef and garlic in skillet. Drain well.
• Mix cooked and drained ground beef/garlic mixture with the Prego spaghetti sauce in a large skillet. Cook on medium/low until heated through.
• Beat eggs and add parmesan cheese in a large bowl.
• Add cooked and drained pasta (cooled slightly so as not to "scramble" the eggs) and toss well to coat.
• Spread pasta mixture on bottom and up sides of 2- 9" glass deep dish pie plates. (Press it down firmly with a spoon to resemble the shape of a pie crust.).
• Sprinkle 1/2 tablespoons Italian Seasoning evenly on pasta mixture on each 9" pie.
• Spread 1/2 Ricotta cheese evenly on EACH pie, over the pasta mixture.
• Top each pie with 1/2 the meat mixture.
• Sprinkle each pie with 1 cup mozzerella cheese. (I sprinkle a little bit more Parmesan cheese on top -- ).
• Bake in a preheated 350 degree oven for 20 minutes, until the cheese melts and is SLIGHTLY crispy on top.
• Let stand and cool for 5 minutes, and then cut into wedges.
• YUMMMMY!