New York Spaghetti Pie Food

SPAGHETTI PIE

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.

EASY SPAGHETTI PIE

Steps:

• Preheat the oven to 350 degrees. Spray an 8-inch springform pan or a 9 inch deep-dish pie plate with cooking spray.
• Cook the pasta in a large pot of salted, boiling water for 6 to 7 minutes or until almost al dente. (The pasta will continue cooking in the oven.). Drain and set aside.
• In a large skillet, brown the ground beef over medium heat until no longer pink, approximately 4 to 5 minutes. Transfer to a bowl using a slotted spoon and discard the fat from the pan (leave a couple teaspoons for sauteing the onion).
• Return the pan to the heat and cook the onion until softened, approximately 3 to 4 minutes. Add the garlic to the pan and cook for 1 minute. Stir in the Italian seasoning and onion powder. Remove from the heat and set aside.
• In a large bowl, whisk together the sauce, ricotta cheese, parsley and eggs. Stir in the onion mixture.
• Toss the pasta and beef with the sauce mixture to combine. Stir in 1/2 cup parmesan and 1/2 cup mozzarella. Transfer the spaghetti mixture to the prepared pan. Sprinkle the remaining cheese over the top.
• Bake until the cheese is melted and bubbling, approximately 25 to 30 minutes. Remove from the oven and allow to rest for 5 minutes before cutting and serving.

SPAGHETTI PIE II

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.

SPAGHETTI PIE

Steps:

• Preheat oven to 375 degrees with a rack in the center. Butter a 10-by-3-inch round cake pan. Line the bottom with parchment paper, and butter parchment.
• In a large bowl, combine eggs, mozzarella, soppressata, Pecorino Romano, heavy cream, parsley, and 1/2 teaspoon pepper; season with salt, and stir to combine. Add spaghetti, and stir to combine. Pour mixture into prepared pan.
• Cover pan with foil, and place in oven. Bake until pie is heated through and beginning to bubble, about 40 minutes. Remove foil, and bake until lightly browned and crisp on top, about 20 minutes more.
• Transfer pan to a wire rack; let cool 10 minutes. Run a knife around the edge, and invert onto a large plate. Remove parchment paper, and reinvert onto a serving platter. Cut into wedges; serve.

SPAGHETTI PIE

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.

SPAGHETTI PIE

Steps:

• Cook and drain vermicelli as directed on package.
• Meanwhile, heat oven to 350°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray.
• In large bowl, beat egg. Stir in Parmesan cheese. Add cooked vermicelli; toss to coat. Spoon mixture evenly into pie pan, pushing mixture up sides of pan to form crust.
• In 12-inch skillet, cook ground beef, bell pepper and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in pasta sauce. Spoon evenly into vermicelli-lined pie pan.
• In small bowl, mix topping ingredients. Drop mixture by rounded teaspoons over filling.
• Bake 25 to 30 minutes or until pie is thoroughly heated and crust is light golden brown. Let stand 10 minutes. To serve, cut into wedges.