Spasagne Or Spaghetti Pie Food

BAKED SPASAGNA BY CHEDDAR'S RECIPE - (4.2/5)

Steps:

• Preheat oven to 350°F. Cook spaghetti al dente according to the directions on the packaging. Once done, immediately rinse under cold water to stop cooking, drain and place in a large mixing bowl, set aside. In a separate bowl, add the sour cream, ricotta, half-and-half, mozzarella, oregano, basil, white pepper, garlic, salt, and half the Parmesan cheese; mix well. Add the mixture to the spaghetti and gently toss with your hands until the spaghetti is coated. Rub a 9x13-inch glass baking dish with the olive oil. Gently place spaghetti mixture into prepared dish. Top with remaining Parmesan cheese. Cover dish with aluminum foil and bake at 350°F in pre-heated oven for 30 minutes. Remove from oven, remove foil and place dish on cooling rack for 10 minutes. Slice into six to eight squares and top with meat sauce recipe below, You may also use your favorite meat or marinara sauce as a substitute instead. Meat sauce: Heat a heavy saucepan on medium heat for five minutes. Add ground beef and stir to break up clumps. Cook till meat is browned well. Drain meat and set aside. Add onions and garlic to saucepan and cook over medium heat for about five minutes, or until softened. Return reserved meat to pan, along with spaghetti sauce, salt, oregano, basil, sugar, red wine and Romano cheese. Mix well to combine. Bring mixture to a simmer and cook uncovered for 30 minutes. Add salt and pepper to taste.

SPAGHETTI PIE

Steps:

• Cook spaghetti according to instructions.
• Stir in butter, parmesan cheese and eggs while spaghetti is still hot.
• Press spaghetti into a deep dish pie pan.
• Brown meat and drain, add onions, green peppers cook until tender.
• Mix in seasonings, chopped tomatoes and tomato paste.
• Cook until all ingredients are warm.
• Spread cottage cheese over pressed spaghetti.
• Add meat mixture and bake for 20 minutes at 350 degrees.
• Remove from oven spread mozzarella cheese on top and bake 5 minutes more.
• Cut into pie shaped pieces and serve.

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.

SPASAGNE OR SPAGHETTI PIE

Steps:

• In a large saucepan saute all the ingredients separately.
• I start with garlic as it flavours the oil and add the carrot and celery (chopped) to the garlic after 30 seconds then fry until the garlic is just turning.
• Drain with a slotted spoon into a dish or Pyrex jug.
• Then the onion. Until brown.
• Then the meat, make sure it's not swimming in blood or juice.
• When yo cab no longer see pink in the meat and it's broken up add everything else you just sauteed and mix together.
• Sprinkle flour and mix inches.
• Add the wet stuff, the tomato the tomato paste and the red wine.
• don't add the mushrooms yet.
• sir, bubble it up them simmer it for 30 minutes.
• while it's simmering make the cheese sauce - make a roux and add some cheese make as much as you think to have three cups or thereabouts.
• Oven on at 350 and water on for the spaghetti (can use any of the spindle based pastas).
• Once the water is rolling add salt and spahetti and cook until the pasta is soft, no more.
• Drain the spaghetti and add some butter to make it non-stick.
• Get your dish of choice - rectangular is best.
• Layer the 3 parts starting with spaghetti then meat sauce then cheese sauce. Top with some shr2edded cheese and place in oven for 45 minutes.
• Serve with garlic bread and salad.
• Excellent after being refrigerated and nuked.

MEXICAN BEEF SPAGHETTI PIE

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.

BAKED SPASAGNA BY CHEDDAR'S

Steps:

• Preheat oven to 350 degrees.
• Cook spaghetti al dente according to package directions. Rinse under cold water and drain. Place in large mixing bowl.
• In another mixing bowl, stir together sour cream, ricotta, half-and-half, mozzarella, oregano, basil, white pepper, garlic, salt, and half the Parmesan cheese.
• Add above cheese mixture to the spaghetti. Using hands, mix gently until spaghetti is evenly coated with mixture.
• Rub a 9x13 glass baking dish with the olive oil.
• Gently place spaghetti mixture into prepared dish. Top with remaining Parmesan cheese.
• Cover dish with aluminum foil and bake at 350 degrees in pre-heated oven for 30 minutes.
• Remove from oven, remove foil and place dish on cooling rack for 10 minutes.
• Cut into six-eight squares and top with meat sauce below, or your favorite meat or marinara sauce.
• Meat Sauce.: Heat a heavy saucepan on medium heat for five minutes.
• Add ground beef and stir to break up clumps. Cook till meat is browned well. Drain meat and set aside.
• Add onions and garlic to saucepan and cook over medium heat for about five minutes, or until softened.
• Return reserved meat to pan, along with spaghetti sauce, salt, oregano, basil, sugar, red wine and romano cheese. Stir well to combine.
• Bring mixture to a simmer and cook uncovered for 30 minutes.
• Adjust seasoning with additional salt and pepper to taste.