Debs Spaghetti Pie Recipes

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SPAGHETTI CARBONARA PIE



Spaghetti Carbonara Pie image

Provided by Deb Perelman : Smitten Kitchen : Food Network

Categories     main-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 10

1 tablespoon butter
8 ounces pancetta
1 1/2 teaspoons coarse or kosher salt, plus more for the cooking water
1 bunch broccoli rabe
1 pound dried spaghetti
2 large eggs
2 to 3 large yolks
1 1/4 cups whole milk
1 teaspoon black pepper
8 ounces (about 2 cups) finely grated Parmesan and/or aged Pecorino-Romano

Steps:

  • Heat oven to 425 degrees F. Butter a 9-inch springform pan and wrap the outside tightly in aluminum foil. Place on a baking sheet.
  • Chop pancetta into 1/2-inch cubes and saute over medium heat until well browned. Remove with slotted spoon and drain on paper towels.
  • Bring a large pot of well-salted water to a boil. Boil the broccoli rabe for 1 to 2 minutes in the salted water until it has some give. Fish it out with a large slotted spoon and drain. Set aside.
  • Now add the spaghetti to your boiling water and cook until 2 minutes shy of done, so very al dente. While the pasta cooks, use a towel to squeeze all excess moisture from the broccoli rabe. Separate out 1 cup of broccoli rabe and chop it finely. (Reserve the remainder for another use.)
  • Drain the pasta well and let cool slightly.
  • In large bowl, whisk eggs, yolks, milk, salt, pepper and all but 1/2 cup of cheese together. Add the spaghetti, chopped broccoli rabe and pancetta and toss to combine. Pour mixture into the prepared springform. Sprinkle last 1/2 cup cheese on top.
  • Bake 35 to 40 minutes, until bronzed and the center is set. The best way to check is to tip your pan to the side and make sure no loose custard runs out. If it does, bake it for 5 minutes more. If the top of your pie browns too quickly before the center is set, cover it with foil for the remaining cooking time.
  • Remove from the oven and let cool on a rack for 5 minutes before removing the foil, cutting around springform to loosen and releasing the pie onto a serving plate. Serve in wedges.

SPAGHETTI PIE



Spaghetti Pie image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 12

Nonstick cooking spray, for greasing the pan
Kosher salt and freshly ground black pepper
1 pound spaghetti
1 pound ground beef (85 percent lean)
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cups marinara sauce, homemade or store-bought (I like Rao's)
1/2 cup whole-milk ricotta cheese
2 tablespoons minced fresh flat-leaf parsley
3 large eggs
1/2 cup plus 2 tablespoons grated Parmesan
1 cup shredded mozzarella

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.

SPAGHETTI PIE



Spaghetti Pie image

A classic Italian combination is remade into a creamy, family-pleasing spaghetti pie. This recipe was given to me several years ago. My family never grows tired of it. - Ellen Thompson, Springfield, Ohio

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 16

6 ounces uncooked spaghetti
1 pound lean ground beef (90% lean)
1/2 cup finely chopped onion
1/4 cup chopped green pepper
1 cup undrained canned diced tomatoes
1 can (6 ounces) tomato paste
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon sugar
2 large egg whites, lightly beaten
1 tablespoon butter, melted
1/4 cup grated Parmesan cheese
1 cup (8 ounces) 2% cottage cheese
1/2 cup shredded part-skim mozzarella cheese

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.

Nutrition Facts : Calories 348 calories, Fat 10g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 690mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges

SIMPLE SPAGHETTI PIE



Simple Spaghetti Pie image

I absolutely love how easily this spaghetti pie jazzes up a simple Italian meal. This is my ultimate dish I make whenever guests come over. Every guest has requested this recipe. Very versatile to suit your style/taste. You can halve the recipe and put it in the 8x8 pan. I usually don't measure the ingredients for the layers; I just eye it to my taste. I like the sauce cooked separately, to allow for flexibility in serving. Feel free to experiment !

Provided by jennyj2boys

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes     Baked

Time 55m

Yield 12

Number Of Ingredients 9

1 (16 ounce) package spaghetti
2 cups cracker crumbs
1 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 tablespoon dried minced onion, divided
1 tablespoon garlic salt, divided
1 ½ sticks butter, melted
2 cups milk
4 eggs

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.

Nutrition Facts : Calories 388.5 calories, Carbohydrate 46.1 g, Cholesterol 101.6 mg, Fat 16.8 g, Fiber 1.7 g, Protein 12.9 g, SaturatedFat 9.6 g, Sodium 684.7 mg, Sugar 3.3 g

SPAGHETTI CARBONARA PIE



Spaghetti Carbonara Pie image

Provided by Deb Perelman : Smitten Kitchen : Food Network

Categories     main-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 10

1 tablespoon butter
8 ounces pancetta
1 1/2 teaspoons coarse or kosher salt, plus more for the cooking water
1 bunch broccoli rabe
1 pound dried spaghetti
2 large eggs
2 to 3 large yolks
1 1/4 cups whole milk
1 teaspoon black pepper
8 ounces (about 2 cups) finely grated Parmesan and/or aged Pecorino-Romano

Steps:

  • Heat oven to 425 degrees F. Butter a 9-inch springform pan and wrap the outside tightly in aluminum foil. Place on a baking sheet.
  • Chop pancetta into 1/2-inch cubes and saute over medium heat until well browned. Remove with slotted spoon and drain on paper towels.
  • Bring a large pot of well-salted water to a boil. Boil the broccoli rabe for 1 to 2 minutes in the salted water until it has some give. Fish it out with a large slotted spoon and drain. Set aside.
  • Now add the spaghetti to your boiling water and cook until 2 minutes shy of done, so very al dente. While the pasta cooks, use a towel to squeeze all excess moisture from the broccoli rabe. Separate out 1 cup of broccoli rabe and chop it finely. (Reserve the remainder for another use.)
  • Drain the pasta well and let cool slightly.
  • In large bowl, whisk eggs, yolks, milk, salt, pepper and all but 1/2 cup of cheese together. Add the spaghetti, chopped broccoli rabe and pancetta and toss to combine. Pour mixture into the prepared springform. Sprinkle last 1/2 cup cheese on top.
  • Bake 35 to 40 minutes, until bronzed and the center is set. The best way to check is to tip your pan to the side and make sure no loose custard runs out. If it does, bake it for 5 minutes more. If the top of your pie browns too quickly before the center is set, cover it with foil for the remaining cooking time.
  • Remove from the oven and let cool on a rack for 5 minutes before removing the foil, cutting around springform to loosen and releasing the pie onto a serving plate. Serve in wedges.

DEB'S SPAGHETTI PIE



Deb's Spaghetti Pie image

My good friend Debbie served this to us and it's hundreds of times better than lasagna. Can be made larger for a crowd. Serve with a salad and bread for a hearty meal.

Provided by Chefiebig

Categories     One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb spaghetti noodles, cooked and drained
1/2 cup grated parmesan cheese or 1/2 cup romano cheese
1/4 cup butter
1 egg
2 lbs ricotta cheese
1 egg
salt and pepper
spaghetti sauce
Italian sausage, cooked and sliced
meatballs, cooked and halved or whole if small
1 lb grated mozzarella cheese

Steps:

  • While noodles are still hot, combine with cheese, butter and one egg.
  • Pour half noodles into a greased 9x13 casserole.
  • Combine ricotta, one egg, salt and pepper.
  • Layer some sauce on noodles.
  • Spoon ricotta over sauce.
  • Add sliced sausage and meatballs.
  • Top with more sauce, remaining noodles and mozzarella cheese.
  • Bake@ 350 for 45-60 minutes.

Nutrition Facts : Calories 900.7, Fat 49.4, SaturatedFat 29.6, Cholesterol 226.9, Sodium 825.5, Carbohydrate 63.5, Fiber 2.4, Sugar 3.4, Protein 49.2

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