Healthy Spaghetti Pie Recipes

5-INGREDIENT BAKED SPAGHETTI PIE

Steps:

• Cut spaghetti into aproximately 3" to 4" pieces.
• Beat eggs in a large bowl, add spaghett into and mix well, add parmesan cheese and blend all.
• Grease a glass 8" x 11" baking dish. Layer 1/2 of mixture on bottom, layer 1/2 of mozzarella cheese on top, layer rest of spaghetti and top with balance of mozzarella.
• Bake, uncovered, in preheated 325 degree oven for 40 minutes.
• Remove, slice into squares. As you serve top with 1-2 cups sauce, and sprinkle a little green or parmesan cheese on top to garnish. Reheat for lunch tomorrow.

SPAGHETTI PIE

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 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.

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.

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.

EASY SPAGHETTI PIE

Steps:

• Preheat the oven to 350 degrees. Spray an 8-inch springform pan or a 9 inch deep-dish pie plate with cooking spray.
• Cook the pasta in a large pot of salted, boiling water for 6 to 7 minutes or until almost al dente. (The pasta will continue cooking in the oven.). Drain and set aside.
• In a large skillet, brown the ground beef over medium heat until no longer pink, approximately 4 to 5 minutes. Transfer to a bowl using a slotted spoon and discard the fat from the pan (leave a couple teaspoons for sauteing the onion).
• Return the pan to the heat and cook the onion until softened, approximately 3 to 4 minutes. Add the garlic to the pan and cook for 1 minute. Stir in the Italian seasoning and onion powder. Remove from the heat and set aside.
• In a large bowl, whisk together the sauce, ricotta cheese, parsley and eggs. Stir in the onion mixture.
• Toss the pasta and beef with the sauce mixture to combine. Stir in 1/2 cup parmesan and 1/2 cup mozzarella. Transfer the spaghetti mixture to the prepared pan. Sprinkle the remaining cheese over the top.
• Bake until the cheese is melted and bubbling, approximately 25 to 30 minutes. Remove from the oven and allow to rest for 5 minutes before cutting and serving.

HEALTHY SPAGHETTI PIE

Steps:

• Heat oven to 350 degrees F.
• Break spaghetti into thirds and cook 8 minutes; drain and add back to pot.
• Stir in the pasta sauce, mozzarella, Canadian bacon and olives.
• Add the eggs; stir mixture until combined.
• Coat a 10-inch cast-iron skillet or oven-proof nonstick skillet with cooking spray.
• Sprinkle the inside of the skillet with the bread crumbs.
• Spoon the spaghetti mixture into the skillet.
• Bake at 350 degrees for 30 minutes.
• Top with the Parmesan cheese and bake for 10 minutes.
• Cut into 6 wedges.
• Serve with a green salad tossed with reduced-fat dressing, if desired.