Simple Spaghetti Pie Recipes

Steps:

• Cut spaghetti into aproximately 3" to 4" pieces.
• Beat eggs in a large bowl, add spaghett into and mix well, add parmesan cheese and blend all.
• Grease a glass 8" x 11" baking dish. Layer 1/2 of mixture on bottom, layer 1/2 of mozzarella cheese on top, layer rest of spaghetti and top with balance of mozzarella.
• Bake, uncovered, in preheated 325 degree oven for 40 minutes.
• Remove, slice into squares. As you serve top with 1-2 cups sauce, and sprinkle a little green or parmesan cheese on top to garnish. Reheat for lunch tomorrow.

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!

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:

• 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:

• 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:

• Bring a large pot of water to a boil over high heat. Add salt and spaghetti and stir to combine. Return to a boil, reduce heat to a low boil and cook until al dente, about 10 minutes. Drain spaghetti in colander. Return to the pot and toss with 2 teaspoons olive oil and set aside.
• Preheat the oven to 375 degrees F. Lightly grease a 2-quart casserole dish with the remaining olive oil and set aside.
• In a large mixing bowl combine the spaghetti, pasta sauce, bell pepper, garlic, Essence, Italian seasoning, crushed red pepper, and mozzarella and toss to mix well. If desired, also add chopped black olives and mushrooms, and mix to combine.
• In a separate bowl, whisk the eggs and milk. Transfer the spaghetti mixture to the prepared dish and pour the egg mixture over the top. Arrange the sliced pepperoni in an even layer over the top, and sprinkle with Parmesan.
• Bake until bubbly and golden brown on top, 20 to 25 minutes. Remove from the oven and let sit for 5 minutes before serving.
• In a medium, heavy pot, heat the oil over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, 5 minutes.
• Place the tomatoes in a large bowl and squeeze to break into small pieces. Add the tomatoes, tomato paste, water, and sugar to the pot and stir well. Bring to a simmer over medium-high heat.
• Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally with a heavy wooden spoon.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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:

• Cook spaghetti according to package directions; drain.
• Meanwhile, preheat oven to 350 degrees F.
• Grease 9-inch glass pie plate.
• In large bowl, with fork, beat eggs.
• Stir ricotta and Parmesan cheese until blended.
• Add spaghetti to ricotta mixture and stir until well coated.
• Transfer spaghetti mixture to prepared pie plate; top with marinara sauce.
• Sprinkle with mozzarella and remaining Romano cheese.
• Bake pie 25 minutes.
• Remove from oven and let stand 10 minutes for easier serving.
• Cut into wedges to serve.

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:

• 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 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 and drain vermicelli as directed on package.
• Meanwhile, heat oven to 350°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray.
• In large bowl, beat egg. Stir in Parmesan cheese. Add cooked vermicelli; toss to coat. Spoon mixture evenly into pie pan, pushing mixture up sides of pan to form crust.
• In 12-inch skillet, cook ground beef, bell pepper and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in pasta sauce. Spoon evenly into vermicelli-lined pie pan.
• In small bowl, mix topping ingredients. Drop mixture by rounded teaspoons over filling.
• Bake 25 to 30 minutes or until pie is thoroughly heated and crust is light golden brown. Let stand 10 minutes. To serve, cut into wedges.

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 F. Grease a deep-dish pie plate with olive oil.
• Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until al dente. (This is a good time to make the tomato sauce.) Drain then transfer the spaghetti to a large bowl. Add 1 tablespoon of the olive oil and toss to coat. Set aside.
• Whisk the eggs in a medium bowl, then whisk in 1/4 cup of the Parmesan cheese. Pour over the spaghetti and toss to coat. Transfer to the prepared pie plate and spread to make a "pie crust."
• Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the turkey, 1/2 teaspoon salt, garlic powder and onion powder; cook, breaking up the turkey with a wooden spoon, until the turkey is cooked through, about 5 minutes.
• Pour the tomato sauce over the turkey and stir to combine. Set aside.
• Place the ricotta, Italian seasoning and the remaining 1/4 cup Parmesan in a bowl and stir to combine. Spread over the pasta, then layer on the meat sauce and finally, sprinkle with the mozzarella.
• Place the pie plate on a rimmed baking sheet and bake until the pasta is golden brown and the cheese is bubbling, about 30 minutes.
• Let the spaghetti pie cool slightly, then cut into wedges and serve.
• Heat the olive oil in a small saucepan over medium heat. Add the onions and salt and cook, stirring occasionally, for 5 minutes.
• Add the garlic and Italian seasoning and continue to cook, stirring, for 1 minute. Add the tomatoes and sugar and cook, stirring occasionally, until slightly thickened, 5 to 10 minutes.

Steps:

• Heat oven to 350°F.
• Brown meat in large skillet; drain. Return meat to skillet; stir in pasta sauce.
• Whisk eggs in large bowl until blended. Stir in Parmesan and 1/2 cup mozzarella. Add spaghetti; toss to evenly coat.
• Spread spaghetti mixture onto bottom and up side of 9-inch deep-dish pie plate sprayed with cooking spray; fill with meat mixture. Sprinkle with remaining mozzarella.
• Bake 25 to 30 min. or until pie is heated through and mozzarella is melted. Let stand 5 min. before cutting into wedges to serve.

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:

• 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:

• 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 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:

• Cook spaghetti as directed on package.
• Drain and add margarine, parmesan cheese and eggs.
• Mix well.
• Line 9x13 pan with spaghetti mixture. Spread cottage cheese over spaghetti. In separate pan brown ground beef; add onion, green peppers. Drain off excess fat.
• In separate pan combine diced tomatoes, paste, sugar, oregano and garlic.
• Add meat mixture to sauce and heat thoroughly. Spread meat sauce over spaghetti and cottage cheese.
• Bake in oven at 350 for 20 minutes. Add mozzarella cheese and bake 5 more minutes.

Steps:

• Toss spaghetti with olive oil in large bowl. Stir in eggs and 1/2 cup Parmesan cheese. Pour spaghetti mixture into greased 10-inch pie plate; form into a crust.
• Spoon ricotta cheese over spaghetti crust. Top with pasta sauce. Bake in preheated 350 degrees F oven 25 minutes. Top with Mozzarella cheese. Bake 5 minutes more or until cheese is melted. Sprinkle with remaining Parmesan cheese. Cool 10 minutes before cutting.