Spinach Beef Spaghetti Pie Recipes

SPINACH BEEF PIE

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.

SPINACH BEEF SPAGHETTI PIE

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.

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 CASSEROLE

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.

ITALIAN SAUSAGE AND SPINACH PIE

Steps:

• In a large skillet, brown sausage and onion over medium heat until sausage is no longer pink, breaking sausage into crumbles, 6-8 minutes; drain., Separate 1 egg; reserve yolk for brushing pastry. In a large bowl, whisk remaining eggs and egg white. Stir in sausage mixture, spinach, mozzarella cheese, ricotta cheese, garlic powder and pepper., Preheat oven to 375°. On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry even with rim. Add sausage mixture. Roll remaining pastry dough to a 1/8-in.-thick circle. Place over filling; trim, seal and flute edge. , In a small bowl, whisk water and reserved egg yolk; brush over crust. Cut slits in top., Bake until golden brown, 50 minutes. Let stand 10 minutes before serving.

SPINACH AND PASTA PIE

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 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.

SPAGHETTI PIE II

Steps:

• Cook and drain spaghetti. Stir in margarine, parmesan cheese and eggs, while spaghetti is hot. Form spaghetti mixture into a crust in a buttered 10 inch pie plate.
• Preheat oven to 350 degrees F (175 degrees C).
• In a skillet cook the beef, onion, green pepper and garlic. Drain off the fat and stir in the undrained tomatoes, tomato paste, sugar and oregano. Heat through.
• Spread cottage cheese over the spaghetti crust then pour in the beef and tomato mixture.
• Bake at 350 degrees F (175 degrees C) for 20 minutes. Sprinkle mozzarella cheese over the top of the pie then bake for 5 minutes longer, until cheese melts.

BEEF AND SPINACH PIE

Steps:

• Fit one crust into a 9" glass pie plate.
• Brown meat.
• Stir in spinach and cheese.
• Pour into crust.
• Top with second crust. Cover edges with foil or a pie ring.
• Bake at 450 for 15 minutes.
• Turn temp down to 350 for 30 minutes.

SPAGHETTI POT PIES WITH SPINACH, RICOTTA & OPTIONAL 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.