On The Fly Spaghetti Pie Baked Spaghetti Recipes

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SPAGHETTI PIE



Spaghetti Pie image

Easy Baked Spaghetti Pie Recipe is simple to prepare and delicious. Baked spaghetti pie is freezer friendly. Easy Spaghetti Pie Casserole can feed a crowd!

Provided by Eating on a Dime

Categories     Main Course

Number Of Ingredients 11

6-8 ounces spaghetti (about a half a package -just eye ball it)
2 tablespoons butter
1/3 cup Parmesan cheese
2 eggs (lightly beaten)
1 pound ground beef or ground turkey
1 jar pasta sauce (or you could use tomato sauce -1 can -just add Italian)
1/2 cup chopped onion
1/4 cup chopped green pepper (optional)
garlic salt
1 cup cottage cheese or riccota cheese (either one is great -we just use what is cheaper at the time -normally it is cottage cheese)
1/2 cup mozzarella cheese (or Italian blend)

Steps:

  • Preheat oven to 350 degrees.
  • Brown ground beef. Add onions and green peppers. Cook until onions are soft.
  • Stir in pasta sauce, and season with garlic salt.
  • Cook and drain spaghetti. Allow to cool slightly.
  • Stir in margarine, parmesan cheese and eggs, while spaghetti is warm. Form spaghetti mixture into a crust at the bottom of a (sprayed) 9×13 pan.
  • Spread Ricotta cheese over the "crust".
  • Pour beef mixture over the crust and ricotta cheese.
  • Top with mozzarella cheese. Bake for 30 minutes.
  • That is it! Delicious!

Nutrition Facts : Calories 352 kcal, Carbohydrate 22 g, Protein 21 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 101 mg, Sodium 732 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

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.

5-INGREDIENT BAKED SPAGHETTI PIE



5-Ingredient Baked Spaghetti Pie image

A recipe my wife has prepared from leftovers at family Spaghetti Dinner. A very quickie meal during the work week. Have no Idea where it came from her family. They're all Norwegians or Germans. Hmmmmmmm somewhere it popped in! Easy, simple, and tasty.

Provided by MadCity Dale

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 5

1 lb leftover cooked spaghetti
2 beaten eggs
3/4 cup grated parmesan cheese
1 1/2 cups shredded mozzarella cheese
3/4 quart spaghetti sauce

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.

Nutrition Facts : Calories 336.9, Fat 13.8, SaturatedFat 7, Cholesterol 96.4, Sodium 653.5, Carbohydrate 33.4, Fiber 3, Sugar 6.5, Protein 18.6

ON THE FLY SPAGHETTI PIE - BAKED SPAGHETTI



On the Fly Spaghetti Pie - Baked Spaghetti image

When I was child, my oldest sister would take my nephew and I to a pizza place called 'Godfathers Pizza'- there are still a few around on the East Coast. I fell head over heels in love with their baked spaghetti! A dish they would make with the leftover spaghetti from the day before. For years I craved the specific flavor of the Godfather's sauce until one day I bought a jar of Classico Italian Sausage with Peppers and Onions spaghetti sauce. WOW! Was I shocked and happy to find it was almost exactly like I had remembered the Godfather's sauce to be. Recently I discovered that Newman's Own also makes a close second called Sockarooni Sauce! Either way, here is my recipe for Baked Spaghetti. I also encourage you to use either of these sauces on homemade pizza! Enjoy!

Provided by Brandess

Categories     One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 lb sweet Italian turkey sausage
1/2 lb spaghetti
1/8 teaspoon red pepper flakes
1 (24 ounce) jar spaghetti sauce, Classico, Newman's Own, divided
1/2 cup parmesan cheese, fresh grated not the ground kind
1/2 cup sour cream
1 cup Italian cheese blend, mozzarella

Steps:

  • Pre-heat oven, or toaster oven, to 350 degrees.
  • Remove sausage from casings, crumble and brown in a frying pan until cooked through. Drain all oil from the sausage.
  • Mix the jar sauce with the sour cream. Ladle 1/4 cup of the sauce into the bottom of a 8x8, 9x9 or 10x10 baking dish. Top with 2 tsp of the fresh grated parmesan.
  • Meanwhile, cook spaghetti according to package directions, drain and toss with sausage, red pepper flakes, the remaining spaghetti sauce, 1/4 cup of the Parmesan cheese and 1/2 cup of the Italian cheese blend.
  • Place the spaghetti mixture on top of the sauce in the baking dish. Place the cheese mixture on top of the spaghetti.
  • Finish off with remaining cheese mixture on top.
  • Place baking dish in the oven for 20-25 minutes. Allow to cool for 10 minutes before serving with a crusty bread.
  • NOTE: The larger the dish you use, the thinner your recipe becomes in height. An 8x8 baking dish will yield a 3in high pie, whereas a 10x10 dish will yield a 2 inch high pie. You can also make this recipe with leftover spaghetti from a previous meal. Simply make sauce with the sour cream and mix with your spaghetti as in STEPS 3 & 4. Top off as in STEP 6 and bake as directed in STEP 7.

Nutrition Facts : Calories 385.4, Fat 14.9, SaturatedFat 4.2, Cholesterol 58.1, Sodium 1089.8, Carbohydrate 41.2, Fiber 3.5, Sugar 9.6, Protein 20.9

SPAGHETTI PIE



Spaghetti Pie image

When it comes to preparing weeknight dinners, I go from one extreme to the other.

Categories     main dish

Time 50m

Yield 8 servings

Number Of Ingredients 14

8 oz. weight Spaghetti, Regular Or Whole Wheat
2 Eggs
1/2 c. Grated Parmesan Cheese, Divided
1 tbsp. Olive Oil
1 lb. Ground Turkey
1/2 Yellow Onion, Chopped
2 Medium Carrots, Cut Into 1/2-inch Circles
3 cloves Garlic, Minced
3/4 tsp. Ground Oregano
1/2 tsp. Salt (or More To Taste)
1/2 tsp. Ground Pepper
2 1/2 c. Canned Crushed Tomatoes
1/4 c. Minced Flat-leaf Parsley
1/3 c. Grated Mozzarella Cheese

Steps:

  • Preheat the oven to 350ºF. Lightly coat a 9-inch pie dish with cooking spray.Bring a large saucepan of salted water to a boil over high heat. Add spaghetti and cook until al dente. Drain and briefly rinse with cold water.In a medium bowl, whisk eggs and stir in ¼ cup Parmesan cheese. Add spaghetti and toss to coat the noodles.Transfer the spaghetti to the prepared pie dish and arrange the noodles on the bottom and up the side of the dish to form a crust.Heat olive oil in a large nonstick skillet set over medium-high heat. Add ground turkey, onion and carrots, and cook until turkey is cooked through, about 5 minutes. Add garlic, oregano, salt and pepper, and cook for 1 minute.Add crushed tomatoes and parsley, and stir to combine. Taste and adjust the seasoning, if necessary. Transfer the turkey mixture to the pie dish and spread it over top, leaving some of the spaghetti around the edges uncovered. Sprinkle mozzarella cheese and remaining ¼ cup Parmesan cheese over top.Bake until the cheese is melted, about 20 minutes. Let the pie rest for about 10 minutes, then cut into 8 wedges. Serve.

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