Beefy Cheesy Spaghetti Pie Recipes

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CHEESY SPAGHETTI PIE



Cheesy Spaghetti Pie image

Provided by Marc Murphy

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 pound cooked spaghetti, cooled
1/2 cup grated Parmesan
1/2 cup grated pecorino
1/2 cup grated Swiss
4 eggs
Salt and freshly ground black pepper
2 tablespoons olive oil
4 slices American cheese

Steps:

  • Mix the cooled spaghetti, grated cheeses and eggs together in a large bowl. Sprinkle with salt and pepper. Add the oil to a large nonstick saute pan and heat to medium heat. Once hot, add a handful of the spaghetti mixture to the pan and flatten it out to the edges. Lay the American cheese on top and add another layer of the spaghetti mixture. Cook for about 5 minutes and flip, cooking for another 5 minutes on the other side until golden brown.
  • Turn out onto a cutting board, slice as you would a pizza and serve.

CHEESY SPAGHETTI PIE WITH MEAT SAUCE



Cheesy Spaghetti Pie with Meat Sauce image

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

Kosher salt
3 tablespoons extra-virgin olive oil, plus more for brushing
8 ounces spaghetti
2 large eggs, beaten
1/2 cup plus 2 tablespoons grated Parmesan cheese
1 small onion, chopped
1 small zucchini, chopped
2 cloves garlic, chopped
1 pound ground beef (85% lean)
1 teaspoon dried oregano
Pinch of red pepper flakes
2 tablespoons tomato paste
1 8-ounce can tomato sauce
1 cup fresh ricotta cheese (about 8 ounces)
1 cup grated low-moisture mozzarella cheese (about 4 ounces)

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.

CHEESY SPAGHETTI PIE



Cheesy Spaghetti Pie image

Make and share this Cheesy Spaghetti Pie recipe from Food.com.

Provided by Qupcake

Categories     Lunch/Snacks

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 8

1/2 lb spaghetti
1/2 cup grated pecorino romano cheese
1/2 cup freshly grated parmesan cheese or 1/2 cup sharp cheddar cheese
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 -2 tablespoon heavy cream or 1 -2 tablespoon half-and-half
2 eggs
2 teaspoons olive oil

Steps:

  • Prepare spaghetti noodles per package directions on a large pot of boiling, well-salted water.
  • In a large bowl, whisk together eggs, grated cheeses, salt, pepper, and cream or half and half.
  • When spaghetti is al dente, drain noodles and add to cheese bowl, mixing very quickly and thoroughly.
  • Put olive oil in a nonstick skillet and heat on medium.
  • Scrape pasta and sauce into skillet, spreading out the pasta evenly in the pan.
  • Cook on medium heat until bottom of pasta is golden brown and crisp.
  • Carefully flip spaghetti pie and cook for a further few minutes until golden brown.
  • Carefully slide spaghetti pie into a serving plate and slice into wedges.
  • Serve wedges with blistered tomatoes or a tart side salad. Will serve 2 people very generously or 3 people with a good side.
  • Optional: for extra crunch, sprinkle some Cheese in the pan before adding spaghetti mixture, and sprinkle cheese on top before flipping.

Nutrition Facts : Calories 669.3, Fat 20.9, SaturatedFat 8.6, Cholesterol 218.3, Sodium 1625.9, Carbohydrate 87.1, Fiber 3.8, Sugar 3.5, Protein 31

BEEFY CHEESY PIE



Beefy Cheesy Pie image

Make and share this Beefy Cheesy Pie recipe from Food.com.

Provided by TKlossing

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

2 (8 ounce) cans crescent rolls
1 lb hamburger
1/4 cup onion, chopped
2 cups shredded cheese
1 (4 ounce) can mushroom stems and pieces
1 (6 ounce) can tomato sauce
1 teaspoon garlic powder
1 teaspoon oregano

Steps:

  • Press one can of cresent rolls in a 8 inch pie pan. Brown hamburger with chopped onion. Drain, Return to skillet, add garlic powder, oregano, mushrooms, and tomato sauce to meat. Heat through then spread mixture on top of cresent rolls, place shredded cheese on top. Place last can of cresent rolls on top and pinch edges together.
  • Bake at 375 degrees for 20-25 minutes.

Nutrition Facts : Calories 389.6, Fat 17.1, SaturatedFat 7.7, Cholesterol 84.5, Sodium 792.8, Carbohydrate 34.9, Fiber 2.9, Sugar 4, Protein 23.3

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