Amys Simple Spaghetti Pie Recipes

EASY BAKED SPAGHETTI PIE

Steps:

• Preheat oven to 350° F and spray or grease a 9-10 spring form pan or 9" deep dish pie plate or if doubling a 9x13 baking dish. Wrap your springform pan in foil to avoid leaking, place on half sheet baking pan.
• Bring a large pot of salted water over high heat to boil for pasta. In a separate large saucepan, over medium heat, melt butter and swirl in olive oil. Saute onions for about 7 minutes until translucent and browned slightly, add garlic and stir for 1 minute. Add ground beef and sausage, breaking up and cook until browned.
• Add crushed tomatoes, tomato paste, Italian seasoning and salt, stir well and simmer on low.
• Once water for pasta is boiling, add pasta and cook according to package. Drain and reserve pasta.
• Remove 2 cups of meat sauce, set aside. Add cooked pasta to remaining meat sauce and stir well to coat pasta. Beat eggs, add a little bit of meat sauce to egg mixture stirring to temper the eggs, then stir into the spaghetti mixture.
• Place spaghetti into prepared pan, pressing down to fit into pan (I used a sheet of waxed paper). Slice the cream cheese into thin slices and lay on top of pasta, or place ricotta by teaspoons dotting evenly over pasta. Use wax paper or spatula to spread out cheese.
• If using, layer slices of mozzarella cheese. Sprinkle with a little extra Italian Seasoning. Pour remaining meat sauce evenly over top of pie. Sprinkle shredded cheese over top and bake for 25 minutes until edges are crispy. Cool for 5 minutes before cutting. Delicious leftover and reheated.

CHEESY SPAGHETTI PIE WITH MEAT SAUCE

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.

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.

EASY SPAGHETTI PIE

Steps:

• Brown ground beef and garlic in skillet. Drain well.
• Mix cooked and drained ground beef/garlic mixture with the Prego spaghetti sauce in a large skillet. Cook on medium/low until heated through.
• Beat eggs and add parmesan cheese in a large bowl.
• Add cooked and drained pasta (cooled slightly so as not to "scramble" the eggs) and toss well to coat.
• Spread pasta mixture on bottom and up sides of 2- 9" glass deep dish pie plates. (Press it down firmly with a spoon to resemble the shape of a pie crust.).
• Sprinkle 1/2 tablespoons Italian Seasoning evenly on pasta mixture on each 9" pie.
• Spread 1/2 Ricotta cheese evenly on EACH pie, over the pasta mixture.
• Top each pie with 1/2 the meat mixture.
• Sprinkle each pie with 1 cup mozzerella cheese. (I sprinkle a little bit more Parmesan cheese on top -- ).
• Bake in a preheated 350 degree oven for 20 minutes, until the cheese melts and is SLIGHTLY crispy on top.
• Let stand and cool for 5 minutes, and then cut into wedges.
• YUMMMMY!

SIMPLE SPAGHETTI PIE

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 thoroughly.
• Preheat the oven to 350 degrees F (175 degrees C). Thoroughly butter a 9x13-inch baking pan.
• Layer 1/2 the cooked spaghetti into the bottom of the prepared pan. Sprinkle 1/2 the cracker crumbs, 1/2 the Parmesan cheese, 1/2 the parsley, 1/2 the minced onion, and 1/2 the garlic salt on top. Pour in 1/2 of the melted butter. Repeat with remaining spaghetti, cracker crumbs, Parmesan cheese, parsley, minced onion, garlic salt, and butter.
• Mix milk and eggs together in a bowl. Pour over the spaghetti mixture.
• Bake in the preheated oven until set, about 30 minutes. Cut pie in squares.