Vinnys Spaghetti Pie Recipes

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:

• 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:

• 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:

• 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 egg mixture over top, 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.
• Add spaghetti sauce and mozzarella cheese to pie and cover with lid. Heat until cheese melts, about 3 minutes.
• Transfer the pie to a plate, cut into wedges, and serve.

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:

• In the bowl of a stand mixer, add flour, sugar, yeast and salt. With the dough hook, mix to combine.
• Add the water and olive oil.
• Mix on low speed for about 30 seconds until the dough is moistened.
• Turn mixer to medium speed for about 10 minutes, allowing a ball to form and the gluten to activate.
• Pour dough out onto a lightly floured surface and knead to bring together.
• Cut in half. Form each piece of dough into a smooth elastic ball.
• Place each ball of dough into a quart sized container or large metal bowl, cover and refrigerate overnight or up to 3 days.
• At least 2 hours before baking, remove dough from the refrigerator. Lightly dust each ball with flour, then place each dough into its own bowl, covered with a damp towel.
• Place dough in a warm place until the dough doubles in size, about two hours.
• Turn one ball of dough out onto a lightly floured surface. Press the dough into a circle and stretch into a 14-inch circle.
• Sprinkle a pizza peel with semolina flour and transfer dough.
• Spread sauce, cheese and toppings onto the pizza.
• Transfer pizza to preheated stone and back until golden brown. Freezing the cheese allows it to stay melty while the crust bakes.