Mighty Meaty Spaghetti Pie Recipes

SPAGHETTI PIE

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions for al dente; drain., In a large skillet, cook beef, onion and green pepper over medium heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in tomatoes, tomato paste, seasonings and sugar., In a large bowl, whisk egg whites, melted butter and Parmesan cheese until blended. Add spaghetti and toss to coat. Press spaghetti mixture onto bottom and up sides of a greased 9-in. deep-dish pie plate, forming a crust. Spread cottage cheese onto bottom; top with beef mixture. , Bake, uncovered, 20 minutes. Sprinkle with mozzarella cheese. Bake until heated through and cheese is melted, 5-10 minutes longer. Let stand 5 minutes before serving.

MIGHTY MEATY SPAGHETTI PIE

Steps:

• Preheat oven to 350°F.
• Cook spaghetti according to package directions and drain.
• Combine 1 beaten egg, Parmesan, and butter in a medium bowl. Add spaghetti, toss to coat.
• Press spaghetti mixture into the bottom and sides of a greased 9-inch pie plate to create crust.
• Combine 1 beaten egg and cottage cheese in small bowl. Spread over the spaghetti crust and set aside.
• Cook meat, onion, and green pepper in skillet until the meat is brown. Drain excess fat from skillet and stir in spaghetti sauce. Cook until heated through.
• Spoon meat mixture over cottage cheese layer.
• Bake uncovered at 350F for 20 minutes. Sprinkle with mozzarella. Bake another 5 minutes or more until cheese is melted.
• Let stand 5 minutes before serving.

MILE HIGH SPAGHETTI PIE

Steps:

• Lightly grease an 8" spring form pan and preheat oven to 350 degrees.
• Brown sausage in a skillet with onions and garlic, salt & pepper making sure to break up meat into small bits. Pour in sauce and simmer while cooking spaghetti in a seperate pot until just done. Remove sauce from heat and drain pasta. Also, while doing this, thaw the broccoli and squeeze as much water out as possible.
• Press the biscuits into the spring form pan, making sure to press the edges together and up the sides of the pan to form a thin crust covering the entire bottom and sides.
• Spread 1/2 the meat sauce into bottom of the pan. Sprinkle 1/3 of the cheese over sauce. Place all of the pasta on top. Cover pasta with remaining sauce. Sprinkle with 1/3 more cheese. Top this with the broccoli, then the tomato and finally the olives.
• Bake for 20 minutes (everything is cooked so you are just melting cheese and heating through). Remove from oven and top with the remaining cheese, bake for 5 more minutes. Remove and let rest for 10 minutes. Release from the pan and place on a platter to serve.

ONE-POT MEATY SPAGHETTI

Steps:

• In a 6-qt. stockpot, cook and crumble beef with garlic over medium heat until no longer pink, 5-7 minutes. Stir in sugar and seasonings. Add tomatoes, tomato sauce, water and 1/4 cup parsley; bring to a boil. Reduce heat; simmer, covered, 5 minutes., Stir in spaghetti, a little at a time; return to a boil. Reduce heat to medium-low; cook, uncovered, until spaghetti is al dente, 8-10 minutes, stirring occasionally. Stir in cheese. Sprinkle with additional parsley.

SPAGHETTI PIE I

Steps:

• Cook spaghetti in water with 2 teaspoons salt and 1 tablespoon oil until tender but still firm. Drain. Add eggs, Parmesan cheese, and butter. Mix and shape into a crust in a greased 10-inch pie plate or springform pan.
• Spread cottage cheese over crust. Preheat oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Cook and stir the beef, onion, and green pepper until beef is thoroughly browned. Mix in tomatoes, tomato paste, sugar, oregano, 1/2 teaspoon salt, and garlic powder. Spread mixture over cottage cheese.
• Bake uncovered in preheated oven for 30 minutes.
• Sprinkle with mozzarella cheese and bake 5 to 10 minutes more, until cheese is bubbly and beginning to brown.

MEATY SPAGHETTI SAUCE

Steps:

• In a large stockpot cook the ground beef, sausage, pepperoni, green bell pepper, red bell pepper, garlic, onion, carrots and celery. Cook until beef is no longer pink. Drain into a large colander to drain grease.
• To the large saucepot, add the mushrooms, tomato sauce, tomatoes, tomato paste, bouillon cubes, bay leaves, thyme, oregano, basil, crushed red pepper, black pepper, sugar, and beef broth and stir well. Pour the meat mixture into the pot. Bring to a boil, reduce heat and cover. Simmer for 2 hours.