SOUTHERN SPAGHETTI PIE
By no means is this healthy fare but I guess that's what makes it sooo addictive! I could eat the entire pan in one sitting. Kids love this and it's a great way for them to get a good dose of veggies. It's called Southern Spaghetti because I'm from Texas and my mother made this a lot when we were growing up.
Provided by carmenskitchen
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Brown beef, onion, green pepper and garlic in a large, non-stick skillet until meat is no longer pink; drain off any excess grease. Add soups and water, stirring to mix thoroughly with med heat. Add peas and carrots, stir in half the cheese and all of the spaghetti. Pour into greased 9X13 inch glass baking dish. Top with remaining cheese. Bake at 350 for about 30 minutes or until bubbly.
Nutrition Facts : Calories 494.7, Fat 25.2, SaturatedFat 10.7, Cholesterol 73.5, Sodium 774.2, Carbohydrate 41.7, Fiber 2.5, Sugar 6.2, Protein 24.8
CHEESY SPAGHETTI PIE WITH MEAT SAUCE
Think of this pie as a vehicle for leftovers or those stray vegetables you have in your fridge! You could add cooked mushrooms or frozen peas or leftover cooked sausage or chicken. We use spaghetti here, but any long shape of pasta will work just as well.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Position a rack in the lower third of the oven and preheat to 425˚ F. Bring a large pot of salted water to a boil. Brush the bottom and sides of a 9-inch deep-dish pie plate with olive oil.
- Add the spaghetti to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain the spaghetti and shake the colander to remove the excess water. Put the spaghetti in a large bowl and toss with 2 tablespoons olive oil and 1 teaspoon salt. Add the beaten eggs and 1/2 cup Parmesan, then toss.
- While the spaghetti cooks, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and zucchini and cook until softened, about 5 minutes. Add the garlic and cook until softened, 1 more minute. Crumble in the beef, season with 1/2 teaspoon salt and cook, breaking it up with a wooden spoon, until browned, 3 to 4 minutes. Stir in the oregano and red pepper flakes, then clear a spot in the center of the skillet and add the tomato paste. Let it toast for 30 seconds, then stir into the beef mixture. Add the tomato sauce, 1/2 cup of the reserved cooking water and 1/4 teaspoon salt, then bring to a simmer and cook until very thick, 3 to 5 minutes. Season with more salt to taste.
- To assemble the pie, transfer the spaghetti mixture to the pie plate and press to form a crust with a flat bottom and slightly higher sides. Spread the ricotta in the spaghetti crust, leaving a border around the edges. Spoon the meat sauce on top, then sprinkle with the mozzarella and the remaining 2 tablespoons Parmesan. Bake until the bottom and sides of the pie are golden and the cheese is browned, about 25 minutes. Transfer to a rack and let cool 5 minutes before slicing.
SOUTHWEST SPAGHETTI PIE
I found this recipe in a potluck cookbook collection. It is so very simple to make, you may all ready have the ingredients on hand! You can use whichever meat you prefer... I made this with the ground turkey and it was yummy!
Provided by Chefmuffnette
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 425* degrees.
- Cook spaghetti according to package directions, drain well and return to pot. Mix the milk and egg together thoroughly and then pour into the spaghetti and mix well. Spoon mixture into a buttered 9x13 casserole dish.
- Meanwhile, in a large saucepan, brown ground meat of choice with the onions, peppers, and garlic until browned and cooked through; drain.
- Add the chili powder, cumin, oregano, salt, and black pepper, mix thoroughly and cook on low for 2 minutes. Add the tomato sauce and beans and cook for another 2 minutes.
- Add meat mixture to the casserole dish and spread evenly over the spaghetti. Sprinkle the cheese on top evenly. You may sprinkle some dried cilantro over cheese if desired.
- Bake in oven for 10 minutes until bubbly. Let stand for 5 minutes. serve!
THREE CHEESE SPAGHETTI PIE
This recipe comes from Food TV. It is a delicious recipe, so I wanted to share on here. I think it is a great sunday meal.
Provided by Southern Sugar Dump
Categories Spaghetti
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Bring a large pot of water to a boil. Generously add salt and 3 tablespoons of oil and add the spaghetti. Bring back to a boil and cook for 11 to 13 minutes until the spaghetti is just tender. Drain into a colander and rinse under cold water. Return the spaghetti to the pot and set aside.
- Heat 2 tablespoons of the olive oil in a medium skillet over medium heat for 1 minute. Add the garlic and onion and cook for 3 minutes, stirring occasionally. Add the tomatoes, kalamatas, 1 teaspoon of salt and a few grinds of pepper and cook for an additional 5 minutes until the tomatoes begin to break down. Remove the mixture from the heat and set aside.
- Whisk the eggs and cream together in a large mixing bowl. Add the remaining teaspoon of salt, a few grinds of pepper, the red pepper flakes, basil, fontina, feta, 4 ounces of the Parmesan and the tomato mixture. Mix in the spaghetti.
- Heat the remaining olive oil in a 10-inch skillet over high heat. Add the spaghetti mixture, reduce the heat to medium and cook for 5 minutes. Transfer the skillet to the preheated oven for 30 minutes until the center of the pie is set and the top is golden.
- Remove from the oven and let cool for 10 minutes. Run a spatula around the edges and underneath the pie to loosen. Place a large plate over the skillet and invert the pie onto the plate. Place another plate onto the pie and invert again. Let the pie set for an additional 10 minutes.
Nutrition Facts : Calories 949.5, Fat 65.7, SaturatedFat 29.5, Cholesterol 286.4, Sodium 1929.2, Carbohydrate 51.9, Fiber 3, Sugar 5.3, Protein 38.3
BAKED SPAGHETTI PIE
I found this recipe off of Recipe Goldmine. We love Baked Spaghetti and this recipe for it is so easy and delicious! Serve it with a green salad and some garlic bread for an easy meal. This could be made in advance to freeze and would be a great potluck dish.
Provided by Little Bee
Categories Spaghetti
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 475 degrees F.
- Boil spaghetti until Al Dente drain and set aside.
- Mix ricotta, milk and eggs together in a small bowl; add to spaghetti and stir together.
- Spray a 13 x 9-inch baking pan and press spaghetti mixture into it until compact and even.
- Cook ground beef, sausage, and garlic in a large skillet.
- Drain fat, removing as much as possible.
- Stir in spaghetti sauce.
- Spread evenly over spaghetti base in pan.
- Layer slices of Provolone over meat mixture, then add the grated Romano on top of that.
- Bake 20 minutes.
Nutrition Facts : Calories 1631.2, Fat 83.2, SaturatedFat 41.6, Cholesterol 341.7, Sodium 1707.1, Carbohydrate 127.7, Fiber 6, Sugar 9.8, Protein 88
LINDA'S SPAGHETTI PIE
I have made this many times and everyone loves it, especially the kids...Try it...You will love it too! Serving size really depends on how small or lg. you cut your wedges. If you want a great sauce to use with this recipe, try my recipe for Recipe #258679. It's a delicious sauce and sure to please!
Provided by Lindas Busy Kitchen
Categories One Dish Meal
Time 1h5m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- 2 (9-inch) deep dish pie pans.
- Preheat oven to 350.
- Boil spaghetti according to pkg directions. Drain, and set aside.
- Brown the meat, and IF you are using canned or jarred spaghetti sauce, add onion, Italian seasoning, and basil to the beef mixture.
- If you are using your own homemade sauce, it will already have enough spices in it to your taste.
- Add salt and pepper, to taste. Set aside.
- Beat 2 eggs, and mix in with spaghetti.
- Add Parmesan cheese, and mix well. Set aside.
- Spray pie pans with non-stick cooking spray.
- Layer each pie pan, making a well in the middle, with a thin layer of spaghetti on the bottom, and bringing spaghetti up the sides to make a pie crust.
- You may, or may not have spaghetti left over, depending on how big your pie plates are. Set aside.
- Beat 2 eggs, add Ricotta and parsley. Mix well.
- Layer a layer of spaghetti, a layer of ricotta, a layer of meat, and a layer of sauce.
- Cover with Mozzarella cheese.
- Bake for 25-30 mins., or until cheese is bubbly, and all is nice and hot.
- Serve with garlic bread or sticks, and a salad, and you have a delicious meal!
Nutrition Facts : Calories 562, Fat 22.9, SaturatedFat 10.7, Cholesterol 168.4, Sodium 484.6, Carbohydrate 55.4, Fiber 3.8, Sugar 8.3, Protein 31.5
PENNY'S LEFTOVER SPAGHETTI PIE
Leftover sauce and spaghetti? No problem! Nobody complains about leftovers in my house. This will not last! I use the pre-shredded Italian cheese mix from the grocery for an easy prep.
Provided by Penny Stettinius
Categories Savory Pies
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- Grease a casserole dish with olive oil.
- Toss the pasta with 2 beaten aggs and the 2 cups of shredded cheese.
- Add the salt and pepper and mix well.
- Place the pasta in the casserole evenly.
- Spread the sauce evenly on top of the noodles.
- Top with the Parmesan and sprinkle with the dried herbs.
- Place the casserole on a baking sheet if it's in danger of bubbling over the top.
- Place in oven and cook for 40 minutes, or until the dish is hot and bubbling and Parmesan is slightly browning.
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GAIL SIMMONS' EPIC SPAGHETTI PIE - ONCE UPON A CHEF
From onceuponachef.com
料理 American, Italian合計時間 1 時間 30 分カテゴリ Dinnerカロリー 642 (1 人分)
- Bring a large pot of water to a boil. Preheat the oven to 425ºF and set a rack in the middle position. Butter a 9 1/2-inch springform pan. Tightly wrap the bottom of the pan with a large sheet of aluminum foil, crimping the foil against the outer edges to tightly seal.
- In a large skillet, heat the oil over medium-high heat. Add the onion and garlic and cook for 1 minute. Add the broccoli and 1 tablespoon of water and cook until the broccoli is crisp-tender, 2 to 3 minutes. Add the sausage and cook, breaking the meat into small bits, until cooked through, about 6 minutes. Stir in the tomato paste and cook for 1 minute, then add the crushed drained tomatoes and 1/4 teaspoon salt. Cook, stirring occasionally and scraping any bits from the pan, until the liquid is mostly evaporated, about 5 minutes. Remove from the heat and set aside.
- Add salt to the boiling water and cook the spaghetti just until very al dente, 7 to 8 minutes (look for a white spot in the center when you bite into a strand). Drain the pasta (do not rinse) and reserve the pot.
- In a medium bowl, whisk together the milk, eggs, pepper, and 3/4 teaspoon salt. Combine the spaghetti and milk mixture in the pot; add in the sausage-broccoli mixture, cheddar, fontina, and 1 cup of the Parmesan; stir until well combined.
SPAGHETTI PIE - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
4.5/5 (2)合計時間 1 時間 5 分カテゴリ Main Courseカロリー 460 (1 人分)
- Preheat oven to 350°F. Brush a 10 inch deep dish cast iron or oven safe skillet with olive oil. Set aside. (Alternately, you can use a deep 10 inch pie pan, or a 9 x 9 inch square baking pan sprayed with cooking spray.)
- Meanwhile, in a large pot, cook ground beef, sausage and onion in a couple drizzles of olive oil. Cook for 6-8 minutes or until no pink remains. Add garlic, cooking for 1 minute longer. Drain excess fat from pan.
- To the skillet, add marinara, tomato paste, Italian seasoning, salt and red pepper flakes. Taste, adjusting salt to your taste. Simmer over medium heat for 15 minutes, then remove from heat. (This can be done in advance, then chilled until assembling.)
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