Mamas Angel Hair Pie Spaghetti Pie For Two Food

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MAMA'S SPAGHETTI PIE



Mama's Spaghetti Pie image

This savory pie for two has an uncomplicated pasta crust and a satisfying Italian filling. It freezes well before baking. -Kathleen Williams, Leesburg, Florida

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 9

3 ounces uncooked spaghetti or angel hair pasta
1 large egg, beaten
1/4 cup grated Parmesan cheese
1/3 pound bulk pork sausage
1/4 cup chopped onion
1/2 cup Italian tomato sauce
1/3 cup sour cream
1/2 teaspoon Italian seasoning
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • Cook spaghetti according to package directions; drain. In a small bowl, combine the pasta, egg and Parmesan cheese. Press onto the bottom and up the sides of a 7-in. pie plate or shallow 2-cup round baking dish coated with cooking spray; set aside., Crumble sausage into a small skillet; add onion. Cook over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, sour cream and Italian seasoning. Spoon into crust., Bake, uncovered, at 350° for 15-20 minutes or until heated through. Sprinkle with mozzarella cheese; bake 2-3 minutes longer or until cheese is melted. Serve immediately.

Nutrition Facts : Calories 511 calories, Fat 19g fat (9g saturated fat), Cholesterol 176mg cholesterol, Sodium 1139mg sodium, Carbohydrate 47g carbohydrate (7g sugars, Fiber 2g fiber), Protein 34g protein.

SPAGHETTI PIE RECIPE - (4.1/5)



Spaghetti Pie Recipe - (4.1/5) image

Provided by Foodiewife

Number Of Ingredients 17

CRUST:
6 ounces spaghetti or angel hair pasta
2 tablespoons butter, melted
1 egg
1/3 cup grated parmesan cheese
1 cup cottage or ricotta cheese
MEAT FILLING:
1 pound ground beef
1/2 cup chopped onion
1 large clove garlic, finely minced
1/4 cup green peppers, chopped (optional)
1/8 teaspoon red pepper flakes
6 ounces tomato paste
1 (8-ounce) can diced tomatoes
1 teaspoon sugar
1 teaspoon oregano
1/2 cup mozzarella cheese, grated

Steps:

  • Prepare a pie dish with non-stick cooking spray, set aside. Cook the pasta in salted water until just al dente; drain but don't rinse. Whisk the egg, melted butter, and parmesan cheese and then add the pasta and combine. Press the pasta into the pie dish, working it up on the sides and distribute evenly. Spread the cottage or ricotta cheese overtop the pasta In a separate pan, brown the beef, then add the onion, green pepper, and garlic. Cook until vegetables are softened. In a separate deep skillet, add the diced tomatoes and tomato paste, oregano and sugar on medium heat. When the beef and vegetables have cooked, drain if necessary, then add to the pasta sauce. Add the meat filling on top of the cottage cheese. Bake at 350°F for 20 minutes; add the mozzarella cheese and bake for 5 minutes more, or until bubbly and melted. Allow to stand for 5 minutes, before slicing.

SPAGHETTI PIE II



Spaghetti Pie II image

An easy baked pasta dish. Great for potluck dinners. Freezes well.

Provided by Jennifer Meakings

Categories     World Cuisine Recipes     European     Italian

Yield 6

Number Of Ingredients 14

1 (6 ounce) package spaghetti
2 tablespoons butter
⅓ cup grated Parmesan cheese
2 eggs, beaten
1 pound lean ground beef
½ cup chopped onion
¼ cup chopped green bell pepper
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 teaspoon white sugar
1 teaspoon dried oregano
1 cup cottage cheese
½ cup shredded mozzarella cheese

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.

Nutrition Facts : Calories 487.7 calories, Carbohydrate 32.4 g, Cholesterol 144.1 mg, Fat 26.1 g, Fiber 3 g, Protein 29.5 g, SaturatedFat 12.1 g, Sodium 750 mg, Sugar 7.6 g

MAMA'S ANGEL HAIR PIE (SPAGHETTI PIE) FOR TWO



Mama's Angel Hair Pie (Spaghetti Pie) for Two image

This is a nicely scaled down dish for two, can be scaled up too. Using angel hair pasta makes the "crust" special. From TOH. It also freezes well before baking

Provided by MarraMamba

Categories     Savory Pies

Time 45m

Yield 2 serving(s)

Number Of Ingredients 9

3 ounces angel hair pasta
1 egg, beaten
1/4 cup grated parmesan cheese
1/3 lb pork sausage (bulk, or turkey)
1/4 cup onion, chopped
1/2 cup tomato sauce
1/3 cup sour cream
1/2 teaspoon italian seasoning
1/2 cup part-skim mozzarella cheese, shredded

Steps:

  • Cook pasta according to package directions, drain.
  • In a small bowl combine the pasta, egg and parmesan cheese. Press onto the bottom and up the sides of a 7 inch pie plate or shallow 2 cup round baking dish coated with non stick spray. Set aside.
  • Crumble sausage into a small skillet, add onion. Cook until no longer pink, drain. Stir in tomato sauce, sour cream and italian seasoning. Spoon into crust.
  • Bake uncovered at 350 for 15-20 minutes or until heated through. Sprinkle with mozzarella, bake until cheese melts and serve immediately.

Nutrition Facts : Calories 733, Fat 44, SaturatedFat 20.5, Cholesterol 224.3, Sodium 1401.8, Carbohydrate 42.4, Fiber 2.6, Sugar 5.2, Protein 40.9

PUFF PASTRY-WRAPPED ANGEL HAIR PASTA PIE



Puff Pastry-Wrapped Angel Hair Pasta Pie image

There's a savory surprise in this deep-dish pie -- pasta -- which mingles with links of Italian sausage, red sauce, spinach and cheese. The whole thing is encased in puff pastry, so no need to make garlic bread.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h55m

Yield 12 servings

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
12 ounces angel hair pasta
2 tablespoons olive oil
5 spicy Italian sausage links (about 1 pound)
1 small onion, chopped
1 clove garlic, minced
1 tablespoon tomato paste
One 28-ounce can crushed tomatoes
Nonstick cooking spray, for the springform pan
2 sheets puff pastry from a 17.3-ounce package
One 9-ounce package frozen chopped spinach, thawed and squeezed dry
12 ounces shredded mozzarella

Steps:

  • Preheat the oven to 375 degrees F. Bring a large pot of generously salted water to a boil. Cook the pasta until still slightly crunchy and undercooked, about 2 minutes. Drain and set aside.
  • Wipe out the pot, add the oil and heat over medium-high heat. Add the sausage, onions and garlic and cook, flipping the sausage and stirring occasionally, until the sausage is browned and the onions are soft and starting to brown, about 8 minutes. Stir in the tomato paste and cook until fragrant, about 1 minute. Add the crushed tomatoes, 1/2 cup water, 2 teaspoons salt and a few grinds of pepper and bring to a boil. Reduce to a simmer, cover and cook until the sauce starts to thicken and the sausage is cooked through, about 25 minutes. Remove the sausage from the pan and set aside. Add the pasta to the pan and stir to coat.
  • Meanwhile, coat a 9-inch nonstick springform pan with cooking spray. Roll out 1 puff pastry sheet to a 13-inch square. Transfer it to the prepared pan, pressing it into the bottom and up the sides and allowing the excess pastry to hang over the rim. Spread half of the pasta mixture in the pan. Arrange the sausage on top of the pasta around the rim of the pan to create a ring. Evenly spread the spinach in the middle of the sausage ring. Top with the mozzarella, then the rest of the pasta mixture. Place the second pastry sheet on top of the pasta and pinch the edges of both the bottom and top pastry together to seal, then trim the edges. Cut a slit in the center of the puff pastry to allow the steam to escape.
  • Bake until the pastry is browned and puffed on top, about 1 hour and 30 minutes. Let cool for 30 minutes before serving. Remove the pan and cut into wedges.

SPAGHETTI PIE RECIPE BY TASTY



Spaghetti Pie Recipe by Tasty image

Here's what you need: spaghetti, garlic, butter, grated parmesan cheese, large egg, bread crumbs, oil, small onion, ground beef, tomato sauce, tomato paste, sugar, fresh basil, ricotta cheese, large egg, dried oregano, shredded mozzarella cheese

Provided by Jordan Kenna

Categories     Dinner

Yield 6 servings

Number Of Ingredients 17

4 oz spaghetti, or angel hair, broken in half 2 times
2 cloves garlic, minched
2 tablespoons butter
1 cup grated parmesan cheese
1 large egg, beaten
2 tablespoons bread crumbs
2 tablespoons oil, vegetable or canola
1 small onion, diced
8 oz ground beef, 90% lean
15 oz tomato sauce, 1 can
3 tablespoons tomato paste
1 teaspoon sugar
1 tablespoon fresh basil, minced
1 cup ricotta cheese
1 large egg
1 teaspoon dried oregano
1 ½ cups shredded mozzarella cheese

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!

Nutrition Facts : Calories 526 calories, Carbohydrate 29 grams, Fat 30 grams, Fiber 2 grams, Protein 32 grams, Sugar 7 grams

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