Egg Free Spaghetti Pie Baked Pasta Recipes

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SPAGHETTI PIE II



Spaghetti Pie II image

An easy baked pasta dish. Great for potluck dinners. Freezes well.

Provided by Jennifer Meakings

Categories     World Cuisine Recipes     European     Italian

Yield 6

Number Of Ingredients 14

1 (6 ounce) package spaghetti
2 tablespoons butter
⅓ cup grated Parmesan cheese
2 eggs, beaten
1 pound lean ground beef
½ cup chopped onion
¼ cup chopped green bell pepper
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 teaspoon white sugar
1 teaspoon dried oregano
1 cup cottage cheese
½ cup shredded mozzarella cheese

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.

Nutrition Facts : Calories 487.7 calories, Carbohydrate 32.4 g, Cholesterol 144.1 mg, Fat 26.1 g, Fiber 3 g, Protein 29.5 g, SaturatedFat 12.1 g, Sodium 750 mg, Sugar 7.6 g

MEATLESS SPAGHETTI PIE



Meatless Spaghetti Pie image

I found this in the paper quite a few years back. I believe it's a Mr. Food recipe, but it obviously was printed with errors, because my first attempt was a bomb. I fooled around with it and this is what I have. Feel free to add any additional herbs to the ricotta, are any other ingredients you may like, but this does make a nice meat-free entree. A sald and some crusty bread and you're all set!

Provided by HEP MEP

Categories     Spaghetti

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

8 ounces spaghetti, cooked and drained
2 tablespoons butter
2 large eggs, well-beaten
1/2 cup parmesan cheese, plus
2 tablespoons grated parmesan cheese
1 cup ricotta cheese
1 cup prepared spaghetti sauce, of your choosing
3/4 cup shredded mozzarella cheese

Steps:

  • Toss hot spaghetti in large bowl with the butter.
  • Combine eggs and 1/2 cup grated Parmesan in a small bowl and stir into spaghetti.
  • Pour spaghetti mixture into a lightly greased 10 inch pie plate and form into a crust.
  • Bake approximately 10 minutes in a 350* oven.
  • Remove from oven and spread ricotta evenly over crust, but not to the edge.
  • Top with spaghetti sauce.
  • Bake uncovered for about 20 minutes at 350*.
  • Top with with shredded mozzarella,and bake until cheese melts - about 5 minutes longer.
  • Remove from oven and sprinkle with remaining 2 tablespoons of Parmesan cheese.
  • Cool 10 minutes before cutting.

Nutrition Facts : Calories 580, Fat 27.6, SaturatedFat 15.2, Cholesterol 182.2, Sodium 792, Carbohydrate 52.7, Fiber 2.1, Sugar 7.3, Protein 29.2

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