Spasagne Or Spaghetti Pie Recipes

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BAKED SPAGHETTI



Baked Spaghetti image

A comforting baked spaghetti casserole with plenty of melted cheese is the perfect dish for potlucks, family gatherings, or a week-night dinner.

Provided by CALLIKO

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 1h25m

Yield 8

Number Of Ingredients 10

1 (16 ounce) package spaghetti
1 pound ground beef
1 onion, chopped
1 (32 ounce) jar meatless spaghetti sauce
½ teaspoon seasoned salt
2 eggs
⅓ cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups small curd cottage cheese, divided
4 cups shredded mozzarella cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
  • Heat a large skillet over medium heat; cook and stir beef and onion until meat is browned and onions are soft and translucent, about 7 minutes. Drain. Stir in spaghetti sauce and seasoned salt.
  • Whisk eggs, Parmesan cheese, and butter in a large bowl. Mix in spaghetti to egg mixture and toss to coat. Place half the spaghetti mixture into baking dish. Top with half the cottage cheese, mozzarella, and meat sauce. Repeat layers. Cover with aluminum foil.
  • Bake in preheated oven for 40 minutes. Remove foil and continue to bake until the cheese is melted and lightly browned, 20 to 25 minutes longer.

Nutrition Facts : Calories 728 calories, Carbohydrate 61.9 g, Cholesterol 150.2 mg, Fat 33.6 g, Fiber 4.9 g, Protein 42.5 g, SaturatedFat 17.3 g, Sodium 1250.5 mg, Sugar 12.9 g

BAKED SPASAGNA BY CHEDDAR'S



Baked Spasagna by Cheddar's image

This recipe was featured and prepared on our local Fox station this morning. It is on the menu at Cheddar's restaurants here in the DFW area. It is really good! This Italian dish uses spaghetti instead of lasagna noodles in a casserole-style treat that's sure to please your family. "Tender spaghetti baked with three cheeses and our Alfredo sauce, topped with our rich marinara, served with hot garlic bread."

Provided by TxGriffLover

Categories     High In...

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 24

1 1/2 lbs spaghetti noodles, uncooked
2 lbs mozzarella cheese
8 ounces ricotta cheese
8 ounces sour cream
1 1/4 cups half-and-half
1/2 cup grated parmesan cheese, divided use
1 teaspoon dried oregano leaves
1 tablespoon chopped fresh basil
1/2 teaspoon white pepper
1 teaspoon chopped garlic
2 teaspoons kosher salt
1 1/2 teaspoons olive oil
1 (24 ounce) jar spaghetti sauce
12 ounces ground beef
1 tablespoon chopped garlic
1 cup chopped onion
1 teaspoon kosher salt
1 teaspoon dried oregano leaves
1 tablespoon chopped fresh basil
1 teaspoon granulated sugar
1/2 cup red wine
1/4 cup romano cheese
salt, to taste
pepper

Steps:

  • Preheat oven to 350 degrees.
  • Cook spaghetti al dente according to package directions. Rinse under cold water and drain. Place in large mixing bowl.
  • In another mixing bowl, stir together sour cream, ricotta, half-and-half, mozzarella, oregano, basil, white pepper, garlic, salt, and half the Parmesan cheese.
  • Add above cheese mixture to the spaghetti. Using hands, mix gently until spaghetti is evenly coated with mixture.
  • Rub a 9x13 glass baking dish with the olive oil.
  • Gently place spaghetti mixture into prepared dish. Top with remaining Parmesan cheese.
  • Cover dish with aluminum foil and bake at 350 degrees in pre-heated oven for 30 minutes.
  • Remove from oven, remove foil and place dish on cooling rack for 10 minutes.
  • Cut into six-eight squares and top with meat sauce below, or your favorite meat or marinara sauce.
  • Meat Sauce.: Heat a heavy saucepan on medium heat for five minutes.
  • Add ground beef and stir to break up clumps. Cook till meat is browned well. Drain meat and set aside.
  • Add onions and garlic to saucepan and cook over medium heat for about five minutes, or until softened.
  • Return reserved meat to pan, along with spaghetti sauce, salt, oregano, basil, sugar, red wine and romano cheese. Stir well to combine.
  • Bring mixture to a simmer and cook uncovered for 30 minutes.
  • Adjust seasoning with additional salt and pepper to taste.

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 LASAGNA



Spaghetti Lasagna image

Looking for a spaghetti recipe? This Spaghetti Lasagna from Delish.com is the best.

Categories     spaghetti     spaghetti lasagna     meat sauce     bolognese     lasagna     italian recipes     italian cooking     spaghetti recipe     lasagnas     easy lasagna     best lasagna

Time 1h

Yield 12

Number Of Ingredients 13

1 lb. spaghetti
2 eggs, lightly whisked (divided)
1/2 c. finely grated Parmesan
2 tbsp. extra-virgin olive oil
1 onion, chopped
3 garlic cloves, minced
1 lb. ground beef
2 tbsp. tomato paste
1 28 oz can crushed tomatoes
1/4 tsp. dried oregano
3 c. ricotta
3 c. shredded mozzarella
2 tbsp. chopped Italian parsley

Steps:

  • In a large pot of salted boiling water, add spaghetti and cook until al dente, about 8 minutes. Drain water then return the spaghetti to the pot. Add 1 egg and the Parmesan and toss to combine.
  • Meanwhile, make sauce. In a large pot over medium, heat olive oil. Add onion and cook until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add the ground beef, breaking up the meat with a wooden spoon, and cook until the meat is no longer pink, about 6 minutes. Drain fat then return the pot to medium heat and stir in tomato paste. Cook for 1 minute, then add the crushed tomatoes and oregano. Season with salt and pepper and simmer for 10 minutes. Preheat oven to 350°.
  • In a medium bowl, combine ricotta and remaining egg. Stir to combine.
  • In a large baking dish, spoon a thin layer of sauce in the bottom of the dish. Top with half of the spaghetti noodles, cover with about half of the remaining sauce, half of the ricotta mixture and half of the mozzarella. Repeat once more. Bake until the cheese is melty and the lasagna is warmed through, about 20-30 minutes. Garnish with parsely.

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

BASIC BAKED SPAGHETTI



Basic Baked Spaghetti image

Quick and easy oven spaghetti. Use different cheeses to create your signature dish.

Provided by Wendy

Categories     Main Dish Recipes     Pasta

Time 50m

Yield 6

Number Of Ingredients 4

¾ pound lean ground beef
1 (16 ounce) jar spaghetti sauce
1 pound spaghetti
1 cup shredded mild Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). In large skillet, cook hamburger until brown. Mix spaghetti sauce into skillet. Reduce heat and simmer.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Mix in pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Mix together spaghetti and meat mixture, pour into 9x13 pan. Top with cheese and bake for 30 minutes, or until heated through and cheese is bubbly.

Nutrition Facts : Calories 546.4 calories, Carbohydrate 67.1 g, Cholesterol 62.7 mg, Fat 17.7 g, Fiber 4.4 g, Protein 27.7 g, SaturatedFat 8.3 g, Sodium 487.4 mg, Sugar 8.7 g

SPAGHETTI PIE CASSEROLE



Spaghetti Pie Casserole image

My family adores this spaghetti casserole. It's old-timey comfort food. This is how to make baked spaghetti with cream cheese. -Patricia Lavell, Islamorada, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 11

1 package (8 ounces) spaghetti
1 pound ground beef
1 small onion, chopped
2 garlic cloves, minced
1 jar (14 ounces) spaghetti sauce
1/2 teaspoon salt
1/4 teaspoon pepper
3 ounces reduced-fat cream cheese
1 cup reduced-fat sour cream
3 green onions, chopped
1-1/2 cups shredded cheddar-Monterey Jack cheese

Steps:

  • Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally., In a small bowl, mix cream cheese and sour cream until blended; stir in green onions. In a greased 11x7-in. baking dish, layer the spaghetti, cream cheese mixture and meat mixture. Top with shredded cheese., Bake, covered, at 350° for 25 minutes. Uncover; bake until cheese is bubbly, 5-10 minutes longer.

Nutrition Facts : Calories 396 calories, Fat 20g fat (11g saturated fat), Cholesterol 73mg cholesterol, Sodium 622mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 2g fiber), Protein 23g protein.

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.

CHEDDAR'S BAKED SPASAGNA HACK



Cheddar's Baked Spasagna Hack image

Make a home version of the famous spaghetti and lasagna mash-up.

Provided by Todd Wilbur

Time 1h25m

Yield 6

Number Of Ingredients 13

1/2 pound uncooked spaghetti pasta
16 ounces (4 cups) shredded mozzarella cheese
16 ounces ricotta cheese
1/2 cup half-and-half
1 teaspoon Italian herb seasoning
1 teaspoon salt
1/2 teaspoon garlic powder
Olive oil non-stick spray
1 pound ground beef
1 cup diced onion (1/2 onion)
1 tablespoon minced garlic
2 24-ounce jars Bertolli Reserva Marinara sauce (or your favorite brand of sauce)
3/4 cup shredded Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F.
  • Bring 4 quarts of water to a boil in a large pot. Add the spaghetti and cook for 11 to 14 minutes or until done, then pour into a strainer and rinse with cold water to cool.
  • While the spaghetti cooks mix together the mozzarella cheese, ricotta cheese, half-and-half, Italian herb seasoning, salt, and garlic powder in a large bowl. Combine the cheese mixture with the cooked spaghetti.
  • Spray a 9x13-inch baking pan with a generous coating of olive oil non-stick spray. Pour the spaghetti mixture into the dish and spread it out with a spatula until it is flat, but don't pack it down. Cover the dish with foil and bake for 40 to 45 minutes or until the inside edges begin to turn light brown. Remove the dish from the oven and keep it covered.
  • While the dish is baking, make the meat sauce by browning the meat in large saute pan over medium heat. Use a potato masher to crumble the meat into smaller pieces as it cooks. Drain off most of the fat, then remove the browned meat and set it aside. Don't wash out the pan since you'll be using it in the next step. You want it greasy.
  • Add the onion and garlic to the pan and cook for just a few minutes over medium heat until the onion and garlic are beginning to brown. Add the meat back to the pan along with two jars of marinara sauce. Cook until the sauce begins to bubble, then reduce heat and simmer for 15 minutes.
  • When you are ready to serve the dish, slice the pasta into 6 square servings. Place each serving on a plate and 1 cup of the meat sauce over the top of the pasta. Sprinkle each serving with 2 tablespoons of shredded Parmesan cheese.

SPASAGNE OR SPAGHETTI PIE



Spasagne or Spaghetti Pie image

This is just a lasagna made with spaghetti but it tastes great as the cheese sauce mixes more with the sauce through the spaghetti.

Provided by Offal Chef

Categories     One Dish Meal

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 22

500 g ground chicken
500 g beef mince
one large onion
2 large carrots
2 sticks celery
4 garlic cloves
2 bay leaves
2 teaspoons italian seasoning
2 sprigs thyme
half a can tomato paste
400 g diced tomatoes
150 g mushrooms
1 glass red wine
1 tablespoon flour
butter
extra virgin olive oil
salt and pepper
butter
milk
flour
cheese
500 g spaghetti

Steps:

  • In a large saucepan saute all the ingredients separately.
  • I start with garlic as it flavours the oil and add the carrot and celery (chopped) to the garlic after 30 seconds then fry until the garlic is just turning.
  • Drain with a slotted spoon into a dish or Pyrex jug.
  • Then the onion. Until brown.
  • Then the meat, make sure it's not swimming in blood or juice.
  • When yo cab no longer see pink in the meat and it's broken up add everything else you just sauteed and mix together.
  • Sprinkle flour and mix inches.
  • Add the wet stuff, the tomato the tomato paste and the red wine.
  • don't add the mushrooms yet.
  • sir, bubble it up them simmer it for 30 minutes.
  • while it's simmering make the cheese sauce - make a roux and add some cheese make as much as you think to have three cups or thereabouts.
  • Oven on at 350 and water on for the spaghetti (can use any of the spindle based pastas).
  • Once the water is rolling add salt and spahetti and cook until the pasta is soft, no more.
  • Drain the spaghetti and add some butter to make it non-stick.
  • Get your dish of choice - rectangular is best.
  • Layer the 3 parts starting with spaghetti then meat sauce then cheese sauce. Top with some shr2edded cheese and place in oven for 45 minutes.
  • Serve with garlic bread and salad.
  • Excellent after being refrigerated and nuked.

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