Ranch Spaghetti Pie Food

RANCH PIZZA PIE

Steps:

• Line 2 baking sheets with parchment. Heat 3 tablespoons of the olive oil in a large cast-iron skillet over medium-high heat; add the onions and cook until softened and slightly browned, about 20 minutes. Stir in the oregano, garlic and red and yellow peppers and cook for another 5 minutes. Set aside to cool for 20 minutes.
• Heat the remaining 1 tablespoon olive oil in another large cast-iron skillet over medium-high heat. Add the sausage and cook, using the back of a wooden spoon to break up the sausage meat into small bits, until browned, 10 to 15 minutes. Set aside to cool for 20 minutes.
• On a lightly floured surface, roll out each puff pastry sheet to about 13 inches long and 10 inches wide. Place one of the puff pastry pieces on each lined baking sheet; set aside the other two. Whisk the egg in a small bowl with 1 tablespoon water.
• Sprinkle 2 cups of the Monterey Jack cheese over one of the puff pastry sheets on a baking sheet, leaving a 1/2-inch border around the edges of the pastry. Continue layering with half the caramelized onions and peppers, sausage and pepperoni; finish with half the mozzarella slices. Brush the border of the puff pastry with the egg wash, lay one of the remaining puff pastry pieces over top and use a fork to crimp the edges. Using a sharp paring knife, cut three 1 1/2-inch vents in the top. Put the pie into the fridge to chill for 30 minutes before cooking. Repeat with the other puff pastry pieces and layering ingredients.
• Preheat the oven to 425 degrees F.
• Brush one of the pies with the egg wash. Bake on the bottom rack until the pastry is nicely browned, about 20 minutes.
• Wrap the second pie in plastic wrap on the baking sheet, then in aluminum foil; freeze. When ready to bake, preheat the oven to 425 degrees F. Unwrap the pie and brush it with egg wash. Bake from frozen on the bottom rack until the pastry is nicely browned, about 30 minutes.

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.

RANCH PASTA

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. , In a large bowl, mix Italian cheese blend, 1 cup Parmesan cheese, sour cream and salad dressing. Drain pasta; add to cheese mixture. Fold in spinach. Transfer to a greased 13x9-in. baking dish., Tear French bread into pieces; place in a food processor. Cover and pulse until crumbs form. Toss bread crumbs with oil, lemon zest, parsley, garlic salt and remaining Parmesan cheese. Sprinkle over pasta mixture., Bake, covered, 25 minutes. Uncover; bake until golden brown and bubbly, 5-10 minutes.

SPAGHETTI PIE CASSEROLE

Steps:

• Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally., In a small bowl, mix cream cheese and sour cream until blended; stir in green onions. In a greased 11x7-in. baking dish, layer the spaghetti, cream cheese mixture and meat mixture. Top with shredded cheese., Bake, covered, at 350° for 25 minutes. Uncover; bake until cheese is bubbly, 5-10 minutes longer.

EASY RANCH SPAGHETTI CARBONARA

Steps:

• Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, 10 to 12 minutes. Drain.
• While the pasta is cooking, whisk the eggs, yolks, Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix, a small pinch of black pepper, and cheese together in a mixing bowl. Set aside.
• Heat oil in a large skillet set over medium heat. Add the bacon and saute for about about 5 to 7 minutes, until beginning to crisp.
• Drain pasta, reserving 1 cup of the pasta water. Add pasta to the skillet with the bacon over low heat. Stir to coat the pasta. Transfer pasta and bacon to a bowl, add the egg mixture and a small amount of the reserved pasta water for creaminess. Toss well to coat. Serve immediately with extra cheese for garnish.

RANCH SPAGHETTI PIE

Steps:

• Preheat oven to 350 degrees. Cook pasta according to package directions and drain. In a large bowl, whisk ranch dressing with ricotta cheese and eggs. Add meat and spaghetti, and stir until combined. Place pasta in a 9 inch baking dish and sprinkle evenly with the mozzarella cheese. Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes, or until cheese is bubbly and browned. Let stand covered for 10 minutes before slicing. Cut into wedges and serve.

RANCH SPAGHETTI PIE

Steps:

• Preheat oven to 350. Cook the pasta according to pkg. directions and drain. In large bowl, whisk dressing together with ricotta cheese and eggs until smooth. Add the meat and the pasta to ricotta mixture, and stir until combined. Place pasta in 9 inch baking dish and sprinkle evenly with cheese. Bake covered 25 min. Remove the cover and bake for an additional 10 min. or until cheese is bubbly and browned. Let stand covered 10 min.

RANCHER PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Press pie crust pastry into a 9-inch pie pan.
• Combine crushed pineapple, sugar, coconut, margarine, eggs, and flour in a bowl; mix with a fork until well blended. Pour into pie crust pastry.
• Bake pie in the preheated oven until the middle is set and a toothpick inserted in the center comes out clean, about 1 hour.

SPAGHETTI PIE

Steps:

• Break spaghetti in half.
• Cook in boiling salted water until done.
• Drain.
• While still warm, combine spaghetti with eggs and Parmesan.
• Pour into a well greased 10 inch pie plate and pat mixture up and around sides with a spoon.
• Melt butter, add onion and saute until limp.
• Stir in sour cream and spoon over spaghetti.
• Remove sausage from casing, crumble and cook in skillet until done.
• Drain.
• Add tomato paste and water to sausage.
• Simmer 10 minutes.
• Spoon sausage on top of sour cream/spaghetti mixture.
• Bake at 350 degrees for 25 minutes.
• Arrange Mozzarella on top and return to oven until cheese melts.
• Note: This is yummy and freezes well before baking, so make 2 at a time.