SPINACH-BEEF SPAGHETTI PIE
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
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.
SPINACH BEEF PIE
I found this recipe about 15 years ago, and it's still one I turn to often. It's flavorful and pretty.-Meg Stankiewicz, Garfield Heights, Ohio
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine flour and oats; cut in the butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out dough to fit a 9-in. pie plate. Transfer to plate; trim and flute edges., Preheat oven to 400°. In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the ketchup and seasonings. Fold in the spinach; cool slightly. Stir in the eggs and 1 cup cheese until combined; spoon into crust., Bake until the center is set, 25-30 minutes. Sprinkle tomato and remaining cheese around edge of pie. Bake until cheese is melted, 5-10 minutes longer. Let stand for 5-10 minutes before cutting.
Nutrition Facts : Calories 430 calories, Fat 27g fat (16g saturated fat), Cholesterol 174mg cholesterol, Sodium 736mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 3g fiber), Protein 24g protein.
SPINACH BEEF SPAGHETTI PIE
From the October/November 2001 issue of Taste of Home, this was a 2nd place winner, credited to Carol Hicks.
Provided by LonghornMama
Categories Savory Pies
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 14
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-inch deep dish pie plate.
- Bake at 350 degrees 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 spaghetti 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 inch circle.
- Place in the crust.
- Top with spinach and meat sauce.
- Sprinkle with mozzarella cheese.
- Bake at 350 degrees for 20-30 minutes or until set.
Nutrition Facts : Calories 500.9, Fat 30.7, SaturatedFat 15.7, Cholesterol 175.8, Sodium 369.1, Carbohydrate 27, Fiber 2.9, Sugar 2.1, Protein 29.2
SPINACH AND PASTA PIE
Provided by Sandra Lee
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, beat together 1 egg with a generous pinch of salt and pepper. Whisk in 1 tablespoon canola oil. Add half the spaghetti (reserve the other half for Round 2 Recipe Spinach and Mushroom Pasta). Toss it well to coat and press it into a 9-inch deep dish pie pan to form a crust.
- In a skillet over medium-high heat, add the remaining oil. When it is hot, add the onion and cook until it is softened, about 5 minutes. Add the garlic and cook for 1 minute. Remove from the heat and set aside (reserve half the cooked onions for the Round 2 Recipe Spinach and Mushroom Pasta).
- In a large bowl, whisk together the remaining 2 eggs, milk, Italian seasoning, and salt and pepper, to taste. Stir in the cheese, spinach (reserve 3/4 cup spinach for Round 2 Recipe Spinach and Mushroom Pasta), and remaining half of the cooked onions. Pour the mixture on top of the spaghetti pie crust, top with tomato slices, and sprinkle with Parmesan. Place onto a baking sheet and bake until the pie is set and golden brown, 30 to 35 minutes. Remove and let rest for 10 minutes before slicing.
SPAGHETTI POT PIES WITH SPINACH, RICOTTA & OPTIONAL GROUND BEEF
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
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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