Thick Cheesy Spaghetti Pie Recipes

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CHEESY CHICKEN SPAGHETTI PIE



Cheesy Chicken Spaghetti Pie image

From Betty's Soul Food Collection... Meatballs, move over! Spaghetti with chicken is the hip way to go, mixing in cheese and veggies for an utterly new dinner dish that whips up in minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 8

Number Of Ingredients 11

7 oz uncooked vermicelli
1 egg
1/4 cup butter or margarine, melted
1/3 cup grated Parmesan cheese
1 tablespoon butter or margarine
2 tablespoons finely chopped onion
1 cup frozen mixed vegetables
1 can (10 oz) diced tomatoes with green chiles, drained
1 tablespoon Worcestershire sauce
12 ounces VELVEETA™ Original Cheese loaf (from 16 oz. box), cut into cubes
2 cups cubed cooked chicken

Steps:

  • Cook and drain vermicelli as directed on package.
  • Meanwhile, heat oven to 350°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray.
  • In large bowl, beat egg. Stir in 1/4 cup melted butter and the Parmesan cheese. Add cooked vermicelli; toss to coat. Spoon mixture evenly into pie plate, pushing mixture slightly up side of plate to form crust.
  • In 12-inch skillet, melt 1 tablespoon butter over medium heat. Add onion; cook 3 to 5 minutes, stirring constantly, until tender. Stir in mixed vegetables, tomatoes and Worcestershire sauce. Cook 5 minutes. Add cheese; cook, stirring constantly, until melted. Stir in chicken. Spoon evenly into vermicelli-lined pie plate.
  • Bake 20 to 25 minutes or until filling is set and crust is light golden brown. Let stand 10 minutes. To serve, cut into wedges.

Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 1/2 g

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

BEEFY CHEESY SPAGHETTI PIE



Beefy Cheesy Spaghetti Pie image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, finely chopped
8 ounces 90 percent lean ground beef
One 15-ounce can crushed tomatoes
1/4 cup heavy cream
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
3 cups cooked cold spaghetti (about 6 ounces uncooked)
4 large eggs, beaten
1 cup cherry-size mozzarella (bocconcini or ciliegine), drained
1/4 cup grated Parmesan cheese
1/2 cup basil leaves, torn

Steps:

  • 1. Preheat the oven to 425 degrees F. Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. Add the onion and garlic and cook until softened, about 3 minutes. Add the beef and cook, breaking up the meat with a wooden spoon, until browned. Drain off any excess fat. Add the tomatoes and bring to a simmer. Stir in the heavy cream and season with 1 teaspoon salt and some pepper. Transfer to a bowl and reserve skillet.
  • 2. Add the cooked spaghetti to the beef mixture and toss well. Beat the eggs and add to the pasta along with the mozzarella and Parmesan cheese. Toss well to combine.
  • 3. Wipe out the skillet and heat the 1 tablespoon remaining oil over high heat. Add the spaghetti mixture and lightly press down. Cook until the bottom sets, about 5 minutes.
  • 4. Transfer the skillet to the oven. Bake until set in the center and crispy around the edges, about 15 minutes. Let stand at least 5 minutes. Scatter with torn basil leaves and serve warm or at room temperature.

Nutrition Facts : Calories 601, Fat 32 grams, SaturatedFat 13 grams, Cholesterol 293 milligrams, Sodium 478 milligrams, Carbohydrate 43 grams, Fiber 4 grams, Protein 33 grams

CHEESY SPAGHETTI PIE



Cheesy Spaghetti Pie image

Provided by Marc Murphy

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 pound cooked spaghetti, cooled
1/2 cup grated Parmesan
1/2 cup grated pecorino
1/2 cup grated Swiss
4 eggs
Salt and freshly ground black pepper
2 tablespoons olive oil
4 slices American cheese

Steps:

  • Mix the cooled spaghetti, grated cheeses and eggs together in a large bowl. Sprinkle with salt and pepper. Add the oil to a large nonstick saute pan and heat to medium heat. Once hot, add a handful of the spaghetti mixture to the pan and flatten it out to the edges. Lay the American cheese on top and add another layer of the spaghetti mixture. Cook for about 5 minutes and flip, cooking for another 5 minutes on the other side until golden brown.
  • Turn out onto a cutting board, slice as you would a pizza and serve.

THICK & CHEESY SPAGHETTI PIE



Thick & Cheesy Spaghetti Pie image

A slice of this pie is loaded with pasta, thick sauce and Mozzarella. Yum! 8)

Provided by Nancy Allen

Categories     Savory Pies

Time 1h5m

Number Of Ingredients 7

1 lb ground beef
1/2 c onion, chopped
1 lb spaghetti
1 can(s) 18oz. tomato paste (can use a little water to loosen up the sauce if desired)
1 tsp Italian seasoning
1 tsp garlic, minced
1 pkg 8 oz. mozzarella, shredded

Steps:

  • 1. In a medium fry pan, fry up the hamburger with the onions until browned and no pink shows. Add your can of tomato paste, Italian seasoning, and garlic; then set your heat to simmer.
  • 2. In a Dutch oven, fill halfway with cold water and bring to a boil. Add your spaghetti noodles and cook according to package directions.
  • 3. Drain water off and put spaghetti in the bottom of a 3 qt round baking dish that has been sprayed with non-stick spray.
  • 4. Spread the red thick sauce over the spaghetti and seal all pasta with sauce. Then sprinkle mozzarella on top.
  • 5. Put into a preheated 350 oven and bake until cheese has lightly browned.
  • 6. Remove and serve by cutting slices with a pizza cutter.

THREE CHEESE SPAGHETTI PIE



Three Cheese Spaghetti Pie image

It's a pie! It's spaghetti! It's pie-sgetti!

Provided by Eilleen

Categories     Main Dish Recipes     Pasta

Yield 6

Number Of Ingredients 10

6 ounces cooked and drained spaghetti
1 egg white
⅓ cup grated Parmesan cheese
½ pound lean ground beef
1 ¼ cups spaghetti sauce
1 egg yolk
¾ cup ricotta cheese
1 teaspoon dried parsley
1 cup shredded mozzarella cheese
1 (9 inch) pie shell

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium size bowl, combine spaghetti, egg white and Parmesan cheese. Place mixture into a 9 inch pie shell.
  • In a skillet over medium heat, cook beef until browned. Add spaghetti sauce, stirring, and cook for 5 more minutes. Set aside.
  • In a medium size bowl combine egg yolk, ricotta, parsley and 1/2 cup of the mozzarella. Spread cheese mixture over spaghetti mixture in pie shell, spread meat sauce over cheese mixture and top with remaining 1/2 cup of mozzarella.
  • Cover pie with foil and bake at 375 degrees F (190 degrees C) for 35 minutes, removing foil during the last 10 minutes of cooking. Let stand before serving.

Nutrition Facts : Calories 493.7 calories, Carbohydrate 45.9 g, Cholesterol 88.8 mg, Fat 25 g, Fiber 2.3 g, Protein 19.5 g, SaturatedFat 11 g, Sodium 568.7 mg, Sugar 7 g

SPAGHETTI PIE



Spaghetti Pie image

This Spaghetti Pie is beautifully simple comfort food! Spaghetti noodles are baked into a pie and topped with sauce and melted cheese.

Provided by Pinch of Yum

Categories     Dinner

Time 1h5m

Yield 8

Number Of Ingredients 16

1 lb. uncooked spaghetti
1 tablespoon olive oil
1 yellow onion
2 cloves of garlic (optional)
3 stalks of celery
3 carrots
1 handful of spinach
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
tiny tiny sprinkle of nutmeg
1/2 teaspoon salt
15 ounces part skim ricotta cheese
2 eggs, beaten (see notes)
3-4 cups of your favorite tomato sauce (see notes)
1 cup shredded cheese, like Mozzarella
parsley and Parmesan for topping

Steps:

  • Cook the spaghetti according to package directions. Drain and set aside to cool.
  • Mince the onion, garlic, celery, and carrots. Heat 1 tablespoon olive oil in a large skillet; add the onion and saute for 5 minutes. Add the garlic, celery, and carrots; saute for another 5 minutes. Add the spinach and cook until wilted. Stir in the spices and set aside to cool.
  • Preheat the oven to 350 degrees. Mix the ricotta and eggs together. Toss the cooked noodles with the vegetable mixture and the ricotta mixture. Transfer to a greased pie dish (mine was 9 inches - you could also just use a 9×13 rectangular pan). The mixture will be heaping in the dish. Top with the sauce and the cheese and cover with oiled aluminum foil so the cheese doesn't stick. Bake for 20 minutes; remove foil and bake for an additional 5 minutes. Remove from the oven and let stand for 5-10 minutes to soak up any excess moisture. Top with parsley and Parmesan. Cut into wedges or scoop out with a spoon and serve.

Nutrition Facts : Calories 393 calories, Sugar 6.9 g, Sodium 341.8 mg, Fat 10.7 g, SaturatedFat 4.9 g, TransFat 0 g, Carbohydrate 54.6 g, Fiber 4.3 g, Protein 20.2 g, Cholesterol 72.1 mg

CHEESY CHICKEN SPAGHETTI PIE



Cheesy Chicken spaghetti pie image

Make and share this Cheesy Chicken spaghetti pie recipe from Food.com.

Provided by southern chef in lo

Categories     Chicken

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11

7 ounces of uncooked vermicelli or 7 ounces spaghetti
1 egg
1/4 cup margarine or 1/4 cup butter
1/3 cup grated parmesan cheese
1 tablespoon margarine or 1 tablespoon butter
2 tablespoons finely chopped onions
1 cup frozen mixed vegetables
1 (10 ounce) can tomatoes and green chilies, drained
1 tablespoon Worcestershire sauce
3/4 lb processed cheese spread, cubed
2 cups of cubed cooked chicken

Steps:

  • cook the vermicelli to the desired doneness as directed on the package.
  • Drain meanwhile heat the oven to 350 degrees spray 91/2 inch deep dish pie pan with non stick cooking spray Beat egg into large bowl,add a 1/4 cup of margarine and parmesan cheese,mix well,add the cooked vermicelli,toss to coat,spoon the mixture evenly into sprayed pie pan,pushing mixture slighty up sides of pan to form crust.
  • melt 1 tbls of butter in med sauce pan over med heat,add onion;cook and stir 3 to 5 minutes or until tender.
  • add mixed vegetables,tomatoes and worcestire sauce;mix well.
  • cook five minutes.
  • add cheese,cook stirring constantly until melted.
  • stir in the chicken.
  • spoon evenly into vermicelli-lined pan.
  • bake at 350 degrees for 20 to 25 minutes or until filling is set in,the crust 1s light and golden brown.
  • let stand 10 monutwes before serving.
  • cut into wedges to serve,.

Nutrition Facts : Calories 394.7, Fat 21, SaturatedFat 8.9, Cholesterol 90, Sodium 988.9, Carbohydrate 28.8, Fiber 2, Sugar 4.2, Protein 22.5

SPAGHETTI PIE: CHEESY SPAGHETTI PIE RECIPE



Spaghetti Pie: Cheesy Spaghetti Pie Recipe image

Provided by Claudia Gomez

Time 50m

Yield 6

Number Of Ingredients 12

6 oz of spaghetti
1 c of mozzarella cheese
1 c of ricotta cheese
½ c of parmesan cheese
2 Tbsp of butter
2 large eggs
2 Tbsp of parsley
½ tsp of dried basil
1 lb of ground beef
½ medium onion, diced
14 oz of canned chopped tomatoes
2 c of tomato pasta-based sauce

Steps:

  • Preheat your oven to 350°F.
  • Bring a large pot of water to a boil and cook your spaghetti noodles until they are al dente.
  • Drain the spaghetti noodles, mix them in with the butter, eggs, and 1/2 cup of parmesan cheese to create your crust.
  • Pack it into a large pie dish and push the 'crust' down to ensure it has a pie-like shape.
  • Next, mix your ricotta cheese with basil and parsley before adding it to your spaghetti crust in the pie dish.
  • Evenly spread the cheese over the top to form a layer over the noodles.
  • Add your diced onions and beef to the skillet over high heat and cook until the meat is brown and the onions are soft.
  • Pour your pasta sauce and tomatoes into the skillet and allow to simmer for at least 10 mins.
  • When you have a nice, thick pasta sauce, pour it over your ricotta cheese to add the next layer to your spaghetti pie.
  • Place your spaghetti pie into the oven to bake for 25 mins.
  • Remove your spaghetti pie, then add a final layer of mozzarella to the top.
  • Place the spaghetti pie complete with mozzarella back into the oven to bake until the mozzarella cheese is completely melted.
  • Remove your spaghetti pie from the oven. Allow it to cool for 10 mins.
  • Serve and enjoy!

Nutrition Facts : ServingSize 6

CHEESY SPAGHETTI PIE



Cheesy Spaghetti Pie image

Make and share this Cheesy Spaghetti Pie recipe from Food.com.

Provided by Qupcake

Categories     Lunch/Snacks

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 8

1/2 lb spaghetti
1/2 cup grated pecorino romano cheese
1/2 cup freshly grated parmesan cheese or 1/2 cup sharp cheddar cheese
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 -2 tablespoon heavy cream or 1 -2 tablespoon half-and-half
2 eggs
2 teaspoons olive oil

Steps:

  • Prepare spaghetti noodles per package directions on a large pot of boiling, well-salted water.
  • In a large bowl, whisk together eggs, grated cheeses, salt, pepper, and cream or half and half.
  • When spaghetti is al dente, drain noodles and add to cheese bowl, mixing very quickly and thoroughly.
  • Put olive oil in a nonstick skillet and heat on medium.
  • Scrape pasta and sauce into skillet, spreading out the pasta evenly in the pan.
  • Cook on medium heat until bottom of pasta is golden brown and crisp.
  • Carefully flip spaghetti pie and cook for a further few minutes until golden brown.
  • Carefully slide spaghetti pie into a serving plate and slice into wedges.
  • Serve wedges with blistered tomatoes or a tart side salad. Will serve 2 people very generously or 3 people with a good side.
  • Optional: for extra crunch, sprinkle some Cheese in the pan before adding spaghetti mixture, and sprinkle cheese on top before flipping.

Nutrition Facts : Calories 669.3, Fat 20.9, SaturatedFat 8.6, Cholesterol 218.3, Sodium 1625.9, Carbohydrate 87.1, Fiber 3.8, Sugar 3.5, Protein 31

ONE-PAN CHEESY SPAGHETTI PIE



One-Pan Cheesy Spaghetti Pie image

A great recipe for a night when you need a delicious meal, but don't feel like spending hours making something!

Provided by Tieghan Gerard

Categories     Main Course

Time 50m

Number Of Ingredients 14

1/2 cup extra virgin olive oil
6 cloves garlic, minced or grated
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon dried parsley
1 teaspoon crushed red pepper flakes
kosher salt and pepper
1 pound dry spaghetti
1 jar (24 ounce) marinara sauce
4 eggs
1 cup whole milk ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
fresh basil and/or oregano, for topping

Steps:

  • 1. Preheat the oven to 375 degrees F. 2. In a large 12-inch (or larger) oven-safe saucepan, combine the olive oil, garlic, oregano, basil, parsley, and crushed red pepper flakes. Cook over medium heat, stirring, often until the garlic is golden and caramelized, about 5 minutes. Carefully add the marinara sauce, 2 cups water, and season with salt and pepper. Add the spaghetti, breaking it in half if needed to make it fit in your pan. Increase the heat to heat to high. Bring the mixture to a boil. Stir frequently until the spaghetti is al dente, about 8-10 minutes. 3. Meanwhile, in a medium bowl, combine the eggs, ricotta, and parmesan. 4. Remove the pasta from the heat and stir in the ricotta cheese mix. Top with mozzarella. Transfer to the oven and bake for 20-25 minutes, or until the cheese is melted and bubbly. Top with fresh basil. EAT!

Nutrition Facts : Calories 531 kcal, Carbohydrate 50 g, Protein 22 g, Fat 27 g, SaturatedFat 9 g, Cholesterol 119 mg, Sodium 774 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

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