SPAGHETTI PIE
Easy Baked Spaghetti Pie Recipe is simple to prepare and delicious. Baked spaghetti pie is freezer friendly. Easy Spaghetti Pie Casserole can feed a crowd!
Provided by Eating on a Dime
Categories Main Course
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Brown ground beef. Add onions and green peppers. Cook until onions are soft.
- Stir in pasta sauce, and season with garlic salt.
- Cook and drain spaghetti. Allow to cool slightly.
- Stir in margarine, parmesan cheese and eggs, while spaghetti is warm. Form spaghetti mixture into a crust at the bottom of a (sprayed) 9×13 pan.
- Spread Ricotta cheese over the "crust".
- Pour beef mixture over the crust and ricotta cheese.
- Top with mozzarella cheese. Bake for 30 minutes.
- That is it! Delicious!
Nutrition Facts : Calories 352 kcal, Carbohydrate 22 g, Protein 21 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 101 mg, Sodium 732 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
TACO SPAGHETTI BAKE
This easy, family friendly casserole, dotted with melty pockets of cheese, proves that tacos and spaghetti are a match made in heaven.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook spaghetti to al dente as directed on package.
- In 5-quart Dutch oven, cook beef and onion over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix, water, chiles and cumin; stir until well blended. Cook 1 to 2 minutes or until slightly thickened. Add tomatoes, tomato sauce, 1 1/2 cups of the shredded cheese and the spaghetti; stir well to blend. Pour mixture into baking dish. Scatter cheese cubes throughout casserole, and push gently into pasta mixture. Top with remaining 1/2 cup shredded cheese.
- Bake 30 to 35 minutes or until cheese is melted and lightly browned.
Nutrition Facts : Calories 530, Carbohydrate 52 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 8 g, TransFat 1/2 g
HEARTY MEXICAN SPAGHETTI
Spaghetti with a south-of-the-border flair. Recipe of the week from Hints of Hunts email I received.
Provided by lauralie41
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Break spaghetti in half and add to simmering water in large pot or Dutch oven. Cook until tender.
- In large skillet brown ground beef or turkey. Add taco seaoning mix, undrained tomatoes and corn, green chilies, and onions. Over medium heat cook until heated thru, stirring occasionally.
- Drain pasta and place in large bowl. Add meat mixture and toss lightly. Sprinkle with cheese, serve.
Nutrition Facts : Calories 374.9, Fat 9.5, SaturatedFat 4.1, Cholesterol 45.5, Sodium 432.1, Carbohydrate 52.4, Fiber 4.4, Sugar 3.4, Protein 21.9
TACO SPAGHETTI CASSEROLE
A Mexican/Italian dish rolled into one casserole! This is a simple recipe that is delicious and can easily be thrown together on a busy evening. The taco seasoning gives the robust flavors that you expect from taco meat. The Rotel tomatoes add a spicy kick. We loved the cooking method of the pasta; it really soaks up the...
Provided by Marianne Gleason
Categories Casseroles
Time 35m
Number Of Ingredients 7
Steps:
- 1. Brown ground beef in a Dutch oven. Drain fat and return to pan.
- 2. Stir in taco seasoning.
- 3. Add Rotel, tomato paste and spaghetti.
- 4. Cover with 6 cups of water.
- 5. Bring to a boil and then reduce the heat to simmer. Cover and cook until pasta is cooked and water is absorbed, approximately 15 minutes.
- 6. Pour spaghetti into a sprayed 13x9 casserole dish.
- 7. Top with the shredded cheese and bake at 350 until the cheese is melted and bubbly.
- 8. You can also cook this completely on the stove top, just add the cheese after step 3 and cover & simmer until cheese is melted. I prefer the cheese to be melted in the oven until golden and bubbly. Serve with sour cream and cilantro (both optional).
FIDEO (MEXICAN SPAGHETTI)
A very unusual but very delicious pasta dish. My Mexican grandfather used to make it and I make it in memory of him. For you, Pepe! Hope you all like it too! Goce! (Enjoy!)
Provided by JENNY P.
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Cook chicken breasts in the oil until nicely browned on the outside. Remove from the skillet and set aside.
- Add remaining oil to the skillet, and add the broken spaghetti. Cook, stirring constantly until spaghetti is browned. Drain off any excess oil, and add tomatoes and onion. Dice the chicken breasts, and return them to the skillet. Season with cumin, chili powder, salt and pepper. Pour in water, cover, and simmer over medium-low heat until pasta is tender, and water has been absorbed, about 10 minutes. Check towards the end, and add more water if necessary.
- Spoon the chicken mixture into bowls to serve, and garnish with shredded cheese.
Nutrition Facts : Calories 454.7 calories, Carbohydrate 47.9 g, Cholesterol 69.8 mg, Fat 14.4 g, Fiber 3.3 g, Protein 32.2 g, SaturatedFat 6 g, Sodium 212.9 mg, Sugar 4.1 g
EASY MEXICAN CHICKEN SPAGHETTI
This dish is an easy meal that my Mom used to make when we were little. It is so easy and it is delicious!
Provided by KLSTEVE
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 4
Number Of Ingredients 8
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.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in an oven-proof skillet over medium heat; cook and stir garlic until fragrant, about 1 minute. Add onion; cook and stir until onion begins to soften, about 2 minutes. Add chicken; cook and stir until chicken is no longer pink in the center, about 5 minutes.
- Mix cream of mushroom soup and diced tomatoes with green chile peppers into chicken mixture. Mix spaghetti into chicken mixture and top with Colby-Monterey Jack cheese.
- Place the skillet in the preheated oven and bake until cheese is melted and slightly brown, 15 to 20 minutes.
Nutrition Facts : Calories 724.7 calories, Carbohydrate 95.1 g, Cholesterol 64.8 mg, Fat 20.5 g, Fiber 4.7 g, Protein 38.3 g, SaturatedFat 6.7 g, Sodium 953.2 mg, Sugar 4.9 g
MEXICAN SHEPHERD'S PIE
You're only 30 minutes away from a fiesta of flavors in an easy ground beef, skillet dinner!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- In 10-inch skillet, cook ground beef and 1/4 cup of the green onions over medium-high heat 5 to 7 minutes, stirring occasionally until beef is thoroughly cooked; drain. Stir in salsa, chili powder and cumin. Spoon corn evenly over beef mixture in skillet. Cover and cook over low heat until mixture is thoroughly heated.
- Meanwhile, make potatoes as directed on pouch, using water, milk and butter.
- Spoon potatoes over corn in skillet; spread evenly. Sprinkle with cheese and remaining 1/4 cup green onions. Cover; cook over low heat about 5 minutes or until cheese is melted. Arrange tomato wedges in spoke fashion over potatoes. Garnish with tortilla chips around outside edge of skillet.
Nutrition Facts : Calories 610, Carbohydrate 68 g, Cholesterol 100 mg, Fat 3, Fiber 4 g, Protein 33 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1620 mg, Sugar 4 g, TransFat 1/2 g
SPAGHETTI PIE
Frozen spinach and extra-lean ground beef are the ingredients that help make this Spaghetti Pie a Healthy Living dinnertime recipe.
Provided by My Food and Family
Categories Pasta
Time 50m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Toss spaghetti with egg whites. Place in 9-inch pie plate; press onto bottom and up side of pie plate to form crust.
- Mix spinach and Neufchatel until blended; spoon into spaghetti crust. Mix meat, pasta sauce and garlic; spoon over spinach mixture, spreading to edge of pie plate.
- Bake 30 min. or until heated through. Top with mozzarella; bake 5 min. or until melted. Let stand 5 min. before cutting into wedges to serve.
Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g
MEXICAN SPAGHETTI
Mexican Spaghetti brings south-of-the-border spices to a down-home staple -- all in one magical, easy-to-clean pot! The best food to brighten a hard day.
Provided by Kathleen
Categories Main Course
Time 45m
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, brown beef, and onion until there is no longer any pink in the beef. Drain off any fat.
- Stir in taco seasoning, green chilies, diced tomatoes, corn, tomato sauce, and water and bring to a boil. Stir in noodles. Reduce the heat and simmer, covered, for 20-25 minutes or until the pasta is al dente.
- Sprinkle with cheese and serve.
Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 756 kcal, Carbohydrate 72 g, Protein 40 g, Fat 33 g, SaturatedFat 15 g, Cholesterol 110 mg, Sodium 728 mg, Fiber 9 g, Sugar 10 g
MEXICAN BEEF SPAGHETTI PIE
Make and share this Mexican Beef Spaghetti Pie recipe from Food.com.
Provided by Joyce Heddin
Categories Spaghetti
Time 43m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Cook pasta 8 minutes, drain.
- Mix pasta shell ingredients and toss with pasta.
- In 9-inch pie plate press pasta to form a shell.
- Cook ground beef for 4-5 min.
- ,breaking into crumbles.
- Add garlic powder, salt and cumin, stir in tomatoes and cook until almost all liquid has evaporated, stirring occasionally.
- Remove from heat and add sour cream.
- Spoon mixture into pasta shell.
- Add cheese to top and bake 15 minutes.
MEXICAN SPAGHETTI
Steps:
- In a large skillet over medium heat, brown beef and onion until meat is no longer pink; drain. Stir in the water, tomato sauce and taco seasoning; bring to a boil. , Break spaghetti into thirds; stir into sauce. Reduce heat; cover and simmer for 20-25 minutes or until spaghetti is tender and sauce is desired consistency Sprinkle with cheese.
Nutrition Facts :
SPAGHETTI PIE
Provided by Catherine McCord
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 19
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.
MEXICAN PIE
This recipe combines a ground beef main dish with a rice side dish to make a hearty, satisfying meal. I prepare this pie often because my husband loves it-and he always asks for second helpings!-Denise Simeth, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a large saucepan, combine beef broth, rice, butter and salt. Cover and cook rice according to package directions. Remove from heat; cool slightly. Stir in eggs and pimientos. , Press onto the bottom and up the sides of a greased 10-in. pie plate; set aside. For filling, cook beef until no longer pink; drain. Stir in garlic and cumin; cook for 2 minutes. Remove from heat; stir in taco sauce and egg. Spoon filling into crust. Bake at 350° for 25 minutes. , Meanwhile, for guacamole, mash avocado with a fork in a small bowl. Stir in the onion, taco sauce and lemon juice; cover and set aside. Remove pie from oven; spread guacamole over meat. Top with sour cream. Bake 5 minutes longer.
Nutrition Facts : Calories 438 calories, Fat 23g fat (9g saturated fat), Cholesterol 149mg cholesterol, Sodium 875mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.
SPAGHETTI PIE
When it comes to preparing weeknight dinners, I go from one extreme to the other.
Categories main dish
Time 50m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350ºF. Lightly coat a 9-inch pie dish with cooking spray.Bring a large saucepan of salted water to a boil over high heat. Add spaghetti and cook until al dente. Drain and briefly rinse with cold water.In a medium bowl, whisk eggs and stir in ¼ cup Parmesan cheese. Add spaghetti and toss to coat the noodles.Transfer the spaghetti to the prepared pie dish and arrange the noodles on the bottom and up the side of the dish to form a crust.Heat olive oil in a large nonstick skillet set over medium-high heat. Add ground turkey, onion and carrots, and cook until turkey is cooked through, about 5 minutes. Add garlic, oregano, salt and pepper, and cook for 1 minute.Add crushed tomatoes and parsley, and stir to combine. Taste and adjust the seasoning, if necessary. Transfer the turkey mixture to the pie dish and spread it over top, leaving some of the spaghetti around the edges uncovered. Sprinkle mozzarella cheese and remaining ¼ cup Parmesan cheese over top.Bake until the cheese is melted, about 20 minutes. Let the pie rest for about 10 minutes, then cut into 8 wedges. Serve.
MEXICAN SPAGHETTI CASSEROLE
A tasty new twist on traditional spaghetti, this Mexican spaghetti casserole is one of my favorite easy dinners.
Provided by Crissy Page
Categories Casseroles
Time 25m
Number Of Ingredients 9
Steps:
- In a large skillet, brown the hamburger and the onion, drain off any excess fat.
- Stir in the taco seasoning, tomato sauce, RO-TEL, and the water and bring to a boil.
- Break the spaghetti in half and add to the sauce and stir. Reduce the heat, cover and allow to simmer for 10 to 15 minutes, or to desired tenderness.
- Sprinkle cheese on top and replace the lid, just long enough for the cheese to melt.
- Garnish with chopped fresh cilantro, serve immediately.
Nutrition Facts : Calories 363 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 84 milligrams cholesterol, Fat 19 grams fat, Fiber 3 grams fiber, Protein 28 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1 bowl, Sodium 681 grams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
SPAGHETTI CASSEROLE WITH GROUND BEEF AND CHEESE
Steps:
- Gather the ingredients.
- Preheat oven to 350 F. Lightly grease a 2 1/2-quart shallow casserole dish or spray it with nonstick cooking spray. In a large skillet or sauté pan over medium-low heat, sauté onion in olive oil until onion is tender.
- Add garlic and sauté for 1 minute longer.
- Add ground beef, stirring to break up.
- Cook until meat is no longer pink ; drain off excess fat.
- Stir in tomatoes, tomato sauce, parsley, and sugar and mushrooms, if using, along with crushed pepper and oregano. Bring mixture to a simmer . Taste and add salt and pepper, as needed.
- Continue simmering sauce for 20 to 30 minutes, stirring occasionally.
- Meanwhile, cook spaghetti in boiling salted water as directed on package.
- Drain well in a colander and then stir into meat mixture.
- Place half of the spaghetti and meat mixture in a 2-quart casserole and sprinkle with half of the mozzarella cheese and half of the Parmesan cheese.
- Repeat with remaining spaghetti mixture and cheeses.
- Bake for 20 to 25 minutes, or until casserole is hot and cheese has melted.
Nutrition Facts : Calories 440 kcal, Carbohydrate 21 g, Cholesterol 89 mg, Fiber 3 g, Protein 32 g, SaturatedFat 10 g, Sodium 666 mg, Sugar 5 g, Fat 25 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
BEAN&BEEF SPAGHETTI PIE
When you have picky eaters like I do you look for something that's rich hearty tasty and very filling
Provided by Linda Henson
Categories Casseroles
Time 1h55m
Number Of Ingredients 11
Steps:
- 1. Heat oven @ 350 Spray baking dish cook and drain spaghetti in a large bowl combine egg parmesan cheese and chili powder add spaghetti and toss to coat pour into baking dish and push spaghetti slightly up the sides to form a dish
- 2. cook ground beef onions and bell peppers until beef is no longer pink and onions and peppers are soft drain if needed and add chili beans and tomatoes { undrained } to beef and heat until beans and tomatoes are hot
- 3. spread a small layer of cheeses on top of spaghetti and then add meat mixture and rest of cheeses . Bake for 20 to 25 minutes until filling is set and cheese is melted and bubbly. Serve with your favorite Salad and warm French Bread
SOUTHWESTERN TACO POT PIE
Steps:
- Preheat the oven to 400 degrees F.
- Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Add taco seasoning mix and water; mix until ground beef is well coated.
- Meanwhile, heat oil in large saucepan over medium high heat until hot. Add peppers and onions; cook 4 to 5 minutes or until tender, stirring occasionally. Remove from heat and drain excess liquid. Add garlic and onion powders, salt, pepper, corn, and salsa, stir well and set aside.
- Prepare pie crusts as directed on package for 2-crust pie using 9-inch glass or metal pie pan.
- Combine salsa and corn mixture with ground beef; mix well. Sprinkle 1/2 cup of cheese evenly in bottom of crust-lined pan. Spread 1/2 of beef mixture evenly in pan over cheese, pat down. Sprinkle 3/4 cup cheese in pan and spread evenly with remaining beef mixture, pat down, top with remaining 3/4 cup cheese. Top with second crust and flute; slit in several places.
- Bake for 30 minutes or until crust is golden brown. Cover edge of crust with strips of foil or a pie crust shield after 15 minutes of baking. Let stand 5 minutes before serving. Store in refrigerator.
- Garnish with a dollop of sour cream and a drizzle of taco sauce. Also recommended: guacamole, salsa, and diced green chiles.
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