Spaghetti Pot Pies With Spinach Ricotta Optional Ground Beef Recipes

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SPINACH-BEEF SPAGHETTI PIE



Spinach-Beef Spaghetti Pie image

With its angel hair pasta crust, this cheesy ground beef, tomato and spinach pie is always a hit when I serve it. Each neat slice has layers of pasta, cream cheese filling and spinach topping. -Carol Hicks Pensacola, Florida

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 14

6 ounces uncooked angel hair pasta
2 large eggs, lightly beaten
1/3 cup grated Parmesan cheese
1 pound ground beef
1/2 cup chopped onion
1/4 cup chopped green pepper
1 jar (14 ounces) meatless pasta sauce
1 teaspoon Creole seasoning
3/4 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 package (8 ounces) cream cheese, softened
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • Cook pasta according to package directions; drain. Add eggs and Parmesan cheese. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 10 minutes., Meanwhile, in a skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in pasta sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Between two pieces of waxed paper, roll out cream cheese into a 7-in. circle. Place in crust. Top with spinach and meat sauce. Sprinkle with mozzarella cheese. Bake at 350° until set, 20-30 minutes.

Nutrition Facts : Calories 377 calories, Fat 21g fat (11g saturated fat), Cholesterol 130mg cholesterol, Sodium 544mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 22g protein.

SPAGHETTI POT PIES WITH SPINACH, RICOTTA & OPTIONAL GROUND BEEF



Spaghetti Pot Pies with Spinach, Ricotta & Optional Ground Beef image

An upside-down spaghetti pie filled with Italian tomato sauce, ricotta, mozzarella, spinach, provolone cheese, and ground beef for the meat-eaters.

Provided by Kare for Kitchen Treaty

Time 1h

Number Of Ingredients 12

1/2 pound 8 ounces spaghetti noodles
2 eggs
1/2 cup + 1/4 cup Parmesan cheese (grated)
3 cups Italian tomato sauce or marinara sauce (jarred or homemade both work great)
1 cup whole-milk ricotta cheese
1 1/2 cups about 12 ounces frozen spinach, thawed and squeezed dry
1 cup mozzarella cheese (shredded)
1/8 teaspoon ground nutmeg or more to taste
4 ounces 4 - 6 slices Provolone cheese
1/2 cup panko-style breadcrumbs
Kosher salt & freshly ground black pepper
1 pound lean ground beef

Steps:

  • Heat oven to 350 degrees Fahrenheit. Place four large (Approx. 12 ounces for one large serving per person) or six medium (10 ounces or so for one slightly more reasonable serving per person) ramekins on a baking sheet.
  • Boil spaghetti noodles in a large pot until al dente, according to package directions. Drain and return to pot. Set aside to cool.
  • Beat the eggs and add them to the noodles, along with 1/2 cup Parmesan. Toss until all the spaghetti is covered with the egg and cheese.
  • Brown ground beef and drain any fat. Add 1 cup of the Italian tomato sauce or marinara and stir. Set aside.
  • In a medium bowl, mix together the ricotta cheese, spinach, mozzarella cheese, nutmeg, and a few turns of freshly ground black pepper.
  • In a small bowl, stir together the 1/2 cup bread crumbs and 1/4 Parmesan cheese with a spoon.
  • Divide the ingredients among the prepared ramekins. Start with the Italian tomato sauce or marinara with or without ground beef. Drop 3 - 4 tablespoonfuls of the ricotta mixture into each ramekin, adding an extra tablespoonful to the vegetarian versions if making both. Lay one slice of provolone over the top of each, then divide the spaghetti noodle mixture evenly between each ramekin. Using clean hands, gather and press the noodles firmly into the ramekin, taking care not to squeeze out any of the contents. Spoon the breadcrumbs over the top of each pot pie.
  • Bake at 350 degrees for 25 - 30 minutes or until bubbling and the spaghetti topping is golden brown around the edges.
  • Let cool for 5 - 10 minutes until the ramekins have cooled a bit. Serve.

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