Spasagne Or Spaghetti Pie Recipes

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.
• Cook spaghetti al dente according to package directions. Rinse under cold water and drain. Place in large mixing bowl.
• In another mixing bowl, stir together sour cream, ricotta, half-and-half, mozzarella, oregano, basil, white pepper, garlic, salt, and half the Parmesan cheese.
• Add above cheese mixture to the spaghetti. Using hands, mix gently until spaghetti is evenly coated with mixture.
• Rub a 9x13 glass baking dish with the olive oil.
• Gently place spaghetti mixture into prepared dish. Top with remaining Parmesan cheese.
• Cover dish with aluminum foil and bake at 350 degrees in pre-heated oven for 30 minutes.
• Remove from oven, remove foil and place dish on cooling rack for 10 minutes.
• Cut into six-eight squares and top with meat sauce below, or your favorite meat or marinara sauce.
• Meat Sauce.: Heat a heavy saucepan on medium heat for five minutes.
• Add ground beef and stir to break up clumps. Cook till meat is browned well. Drain meat and set aside.
• Add onions and garlic to saucepan and cook over medium heat for about five minutes, or until softened.
• Return reserved meat to pan, along with spaghetti sauce, salt, oregano, basil, sugar, red wine and romano cheese. Stir well to combine.
• Bring mixture to a simmer and cook uncovered for 30 minutes.
• Adjust seasoning with additional salt and pepper to taste.

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 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:

• 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:

• In a large saucepan saute all the ingredients separately.
• I start with garlic as it flavours the oil and add the carrot and celery (chopped) to the garlic after 30 seconds then fry until the garlic is just turning.
• Drain with a slotted spoon into a dish or Pyrex jug.
• Then the onion. Until brown.
• Then the meat, make sure it's not swimming in blood or juice.
• When yo cab no longer see pink in the meat and it's broken up add everything else you just sauteed and mix together.
• Sprinkle flour and mix inches.
• Add the wet stuff, the tomato the tomato paste and the red wine.
• don't add the mushrooms yet.
• sir, bubble it up them simmer it for 30 minutes.
• while it's simmering make the cheese sauce - make a roux and add some cheese make as much as you think to have three cups or thereabouts.
• Oven on at 350 and water on for the spaghetti (can use any of the spindle based pastas).
• Once the water is rolling add salt and spahetti and cook until the pasta is soft, no more.
• Drain the spaghetti and add some butter to make it non-stick.
• Get your dish of choice - rectangular is best.
• Layer the 3 parts starting with spaghetti then meat sauce then cheese sauce. Top with some shr2edded cheese and place in oven for 45 minutes.
• Serve with garlic bread and salad.
• Excellent after being refrigerated and nuked.