Vegetarian Spaghetti Pie Recipes

SPAGHETTI PIE I

Steps:

• Cook spaghetti in water with 2 teaspoons salt and 1 tablespoon oil until tender but still firm. Drain. Add eggs, Parmesan cheese, and butter. Mix and shape into a crust in a greased 10-inch pie plate or springform pan.
• Spread cottage cheese over crust. Preheat oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Cook and stir the beef, onion, and green pepper until beef is thoroughly browned. Mix in tomatoes, tomato paste, sugar, oregano, 1/2 teaspoon salt, and garlic powder. Spread mixture over cottage cheese.
• Bake uncovered in preheated oven for 30 minutes.
• Sprinkle with mozzarella cheese and bake 5 to 10 minutes more, until cheese is bubbly and beginning to brown.

FRESH AND EASY VEGGIE SPAGHETTI

Steps:

• Heat olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally until translucent; 3 to 5 minutes.
• Add zucchini, yellow squash, garlic, oregano, red pepper flakes, and a generous pinch of salt then cook, stirring occasionally until softened but still with some crunch; 5 to 8 minutes. Stir in the tomato paste and cook another minute. (When making this sauce, we usually end up using between 1 and 1 1/2 teaspoons of fine sea salt.)
• Add the roasted red peppers, tomatoes, and mushroom powder. Bring to a low simmer and cook until the liquid has thickened and reduced by half; about 10 minutes. As the sauce cooks, use a spoon to break up the whole tomatoes into smaller pieces for a chunky sauce.
• While the sauce simmers, bring a large pot of salted water to the boil then cook pasta according to package directions.
• Take the sauce off of the heat, and then stir in the spinach and basil. Taste then adjust with additional salt if needed. Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce and the spinach wilts. Toss again, and then serve with parmesan or nutritional yeast sprinkled on top.

MEATLESS SPAGHETTI PIE

Steps:

• Toss hot spaghetti in large bowl with the butter.
• Combine eggs and 1/2 cup grated Parmesan in a small bowl and stir into spaghetti.
• Pour spaghetti mixture into a lightly greased 10 inch pie plate and form into a crust.
• Bake approximately 10 minutes in a 350* oven.
• Remove from oven and spread ricotta evenly over crust, but not to the edge.
• Top with spaghetti sauce.
• Bake uncovered for about 20 minutes at 350*.
• Top with with shredded mozzarella,and bake until cheese melts - about 5 minutes longer.
• Remove from oven and sprinkle with remaining 2 tablespoons of Parmesan cheese.
• Cool 10 minutes before cutting.

VEGETARIAN SPAGHETTI PIE

Steps:

• Mix cooked pasta, margarine and Parmesan cheese in bottom of a 9x13 pan.
• Mix egg replacer and cottage cheese together and spread over pasta.
• Pour spaghetti sauce over cottage cheese mixture.
• Back at 350 for 30 minute
• Cover with mozzarella cheese the last 10 minutes.

VEGETARIAN SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the onion, celery and garlic powder in oil until tender. Add the spaghetti sauce, beans, tomatoes, sugar, salt, oregano and bay leaf., Bring to a boil; cover and simmer for 10 minutes. Discard bay leaf. Drain spaghetti; top with sauce and cheese.

MEATLESS SPAGHETTI PIE

Steps:

• Cook spaghetti according to package directions; drain. Add the egg substitute and 1/4 cup Parmesan cheese. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with cooking spray. In a bowl, beat the cream cheese, sour cream, green pepper and remaining Parmesan cheese. Spread over spaghetti crust., In a nonstick skillet, saute mushrooms and garlic in butter until tender. Spoon over cheese mixture. Spread with spaghetti sauce. Bake, uncovered, at 350° for 20 minutes. Sprinkle with mozzarella cheese; bake 5 minutes longer or until cheese is melted. Let stand for 10-15 minutes before cutting.

VEGAN SPAGHETTI

Steps:

• Cut zucchini into noodles using a spiralizer fitted with the large shredding blade. Set aside.
• Combine 1/4 cup broth, onion, and tomato paste in a large saucepan over medium heat. Cook until onion begins to soften, about 3 minutes. Add tomato, mushroom, garlic, oregano, thyme, tarragon, and marjoram. Cook until the mushroom just begins to soften, about 3 minutes more.
• Stir veggie meat, spinach, and remaining 1/4 cup broth into the pan with the mushroom mixture. Add an additional 1/4 cup broth if the pan seems dry. Cook and stir until vegetables are tender and sauce is beginning to thicken, about 10 minutes.
• Stir zucchini noodles into the pan with the sauce and cook to desired firmness, 3 to 5 minutes more.

SPAGHETTI AND THREE-CHEESE PIE

Steps:

• Heat the oven to 180C/fan 160C/gas 4. Butter and base-line a deep 20cm springform cake tin with baking paper. Wrap the bottom of the tin tightly with a couple of sheets of foil to guard against leaks.
• Cook the spaghetti in boiling salted water but drain just before it's tender as it will continue to cook in the oven. Rinse under cold water until cool then drain again.
• Cook the spring onions in a knob of butter until really soft then add the garlic and cook for another 2 minutes. Cool.
• Whisk together the eggs, cream and milk in a large bowl. Add 1 /2 the parmesan and all of the other cheeses, and mix well with lots of seasoning (especially pepper). Stir in the spaghetti and chives and the spring onion mixture.
• Tip into the tin and smooth down, then sprinkle over the rest of the parmesan. Put on a baking tray and bake for 30-35 minutes or until set and golden. Cool in the tin for 20 minutes loosely covered with foil before turning out. Cut into wedges and serve with a green salad.