Italian Fettuccine Pie Food

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ITALIAN FETTUCCINE PIE



Italian Fettuccine Pie image

Add an Italian twist to hamburger casserole. Tomatoes, fettuccine noodles and lots of cheese create a one-dish dinner complete with veggies.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 12

1/2 lb lean (at least 80%) ground beef
1 small onion, finely chopped (1/4 cup)
1 can (8 oz) stewed tomatoes, undrained
1 can (8 oz) tomato sauce
1/2 teaspoon Italian seasoning
6 oz uncooked fettuccine
2 eggs
1 tablespoon butter or margarine, melted
1 cup shredded mozzarella cheese (4 oz)
1 cup small-curd cottage cheese
1 cup frozen chopped broccoli, thawed, or chopped fresh broccoli
1/4 cup grated Parmesan cheese

Steps:

  • Heat oven to 350°F. In 10-inch skillet, cook beef and onion over medium heat, stirring occasionally, until beef is brown; drain. Stir in tomatoes, tomato sauce and Italian seasoning. Heat to boiling, stirring occasionally. Reduce heat. Cover; simmer 10 minutes, stirring occasionally.
  • Meanwhile, cook and drain fettuccine as directed on package.
  • In medium bowl, beat one of the eggs and the butter. Stir in fettuccine and mozzarella cheese. In ungreased 9-inch quiche dish or pie plate, spoon and press mixture evenly in bottom and up side of dish.
  • In small bowl, mix cottage cheese and remaining egg; spread over fettuccine mixture in dish. Sprinkle with broccoli. Spoon beef mixture evenly over top. Sprinkle with Parmesan cheese.
  • Bake uncovered about 30 minutes or until hot in center. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 350, Carbohydrate 28 g, Cholesterol 140 mg, Fiber 2 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 6 g, TransFat 1/2 g

SPAGHETTI PIE



Spaghetti Pie image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 12

Nonstick cooking spray, for greasing the pan
Kosher salt and freshly ground black pepper
1 pound spaghetti
1 pound ground beef (85 percent lean)
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cups marinara sauce, homemade or store-bought (I like Rao's)
1/2 cup whole-milk ricotta cheese
2 tablespoons minced fresh flat-leaf parsley
3 large eggs
1/2 cup plus 2 tablespoons grated Parmesan
1 cup shredded mozzarella

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.

FETTUCCINE ALFREDO PIE



Fettuccine Alfredo Pie image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 11

Nonstick cooking spray, for greasing the pan
Kosher salt and freshly cracked black pepper
1 pound fettuccine
8 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
3 large eggs
3/4 cup grated Parmesan
3/4 cup shredded mozzarella
1/2 cup heavy cream
1 tablespoon olive oil
2 tablespoons minced fresh flat-leaf parsley

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with cooking spray. Place on a rimmed baking sheet.
  • Bring a large pot of salted water to a boil. Add the fettucine and cook for about 3 minutes less than the package recommends, so that it is very al dente. Drain, then rinse with cold water and reserve.
  • Beat the cream cheese on medium-high speed in the bowl of a stand mixer or with an electric hand mixer until smooth and creamy, about 2 minutes. Add the butter and beat until combined. Add the eggs, 1/2 cup Parmesan, 1/2 cup mozzarella and a pinch of salt and beat until combined. Beat in the heavy cream, olive oil and cracked black pepper to taste until everything is smooth and combined. Add the fettucine and toss to coat and combine. Transfer to the prepared pan and sprinkle with the remaining 1/4 cup Parmesan and 1/4 cup mozzarella.
  • Bake until the top is bubbling and golden brown, 20 to 25 minutes. Let rest for 10 to 15 minutes. Remove from the pan, then cut into wedges and garnish with the parsley.

ITALIAN PASTA PIE



Italian Pasta Pie image

I got this recipe from my monthly Betty Crocker recipe book (Jan 2001). It is very easy to make and so good. I used about a cup of swiss cheese and I used fresh chopped basil. The flavor was amazing! I added a salad and it made a complete meal.

Provided by cagrown27

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

4 ounces uncooked angel hair pasta
18 -25 slices French baguettes, about 1/4 inch thick
2 tablespoons margarine or 2 tablespoons butter, melted
3/4 cup shredded swiss cheese
2 tablespoons chopped fresh basil or 2 teaspoons dried basil leaves
1 (10 ounce) container refrigerated alfredo sauce
3 medium roma tomatoes, chopped
2 medium green onions, sliced
1 tablespoon grated romano cheese or 1 tablespoon parmesan cheese

Steps:

  • Heat Oven to 400. Cook and drain pasta as directed on package.
  • While pasta is cooking, brush bread with butter. line bottom and side of pie plate, 9 x 1 1/2 inches, with bread, butter side up and slightly overlapping slices. Bake about 10 minutes or until light brown.
  • Reduce oven temperature to 350. Stir swiss cheese and 1 tablespoon of the basil into the alfredo sauce. Toss sauce and pasta. Spoon into baked crust. Sprinkle with tomatoes, onions and Romano cheese.
  • Bake 15 - 20 minutes or until hot. Let stand 5 minutes before cutting. Sprinkle with remaining basil.

Nutrition Facts : Calories 698.2, Fat 14.3, SaturatedFat 4.8, Cholesterol 14.9, Sodium 1271.2, Carbohydrate 116.3, Fiber 6.9, Sugar 1.9, Protein 24.2

ITALIAN FETTUCCINE PIE



Italian Fettuccine Pie image

An easy way to form the pasta shell is to spoon the fettuccine mixture into pie plate and then press firmly with another pie plate

Provided by Fluffy

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 lb ground beef
1 small onion, finely chopped
1 (8 ounce) can stewed tomatoes, undrained
1 (8 ounce) can tomato sauce
1/2 teaspoon italian seasoning
6 ounces uncooked fettuccine
2 eggs
1 tablespoon butter or 1 tablespoon margarine, melted
1 cup shredded mozzarella cheese
1 cup cream-style cottage cheese
1 cup chopped fresh broccoli or 1 cup frozen broccoli, thawed chopped
1/4 cup grated parmesan cheese

Steps:

  • Heat oven to 350 degrees.
  • Cook beef and onion in 10 inch skillet over med heat, stirring occasionally, until beef is brown; drain.
  • Stir in tomatoes, tomato sauce and Italian seasoning.
  • Heat to boiling; reduce heat.
  • Cover and simmer 10 mins.
  • ,stirring occasionally.
  • Cook and drain fettuccine as directed on pkg.
  • Beat one of the eggs and the butter in med.
  • bowl.
  • Stir in fettuccine and mozzarella cheese.
  • Spoon mixtur into ungreased quiche dish or pie plate 9 x11/2 inches; press evenly on bottom and up side of plate.
  • Mix cottage cheese and remaining egg; spread over fettuccine mixture on bottom of pie plate.
  • Sprinkle with broccoli.
  • Spoon beef mixture evenly over top.
  • Sprinkle with parmesan chees.
  • Bake uncovered 30 minutes or untill hot in centre.
  • Let stand 10 minutes before cutting.

Nutrition Facts : Calories 379, Fat 17.7, SaturatedFat 8.5, Cholesterol 148.9, Sodium 691.2, Carbohydrate 30.3, Fiber 2.9, Sugar 5.3, Protein 24.9

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