Maindish - Food network spaghetti pie recipe

Author: Anthony Ray

Get Spaghetti Pie Recipe from Food Network Get Three Cheese Spaghetti Pie Recipe from Food Network Get Spaghetti Pie Recipe from Food Network You could add cooked mushrooms or frozen peas or leftover cooked sausage or chicken.

Cheesy Spaghetti Pie with Meat Sauce
Spaghetti Pie
Three Cheese Spaghetti Pie
Spaghetti Pie

Cheesy Spaghetti Pie with Meat Sauce

Think of this pie as a vehicle for leftovers or those stray vegetables you have in your fridge! You could add cooked mushrooms or frozen peas or leftover cooked sausage or chicken. We use spaghetti here, but any long shape of pasta will work just as well.
Provided by: Food Network Kitchen
Total time: 60 minutes
Cook time: 30 minutes
Yields: 6 servings
Number of ingredients: 15

Ingredients:

Kosher salt
3 tablespoons extra-virgin olive oil, plus more for brushing
8 ounces spaghetti
2 large eggs, beaten
1/2 cup plus 2 tablespoons grated Parmesan cheese
1 small onion, chopped
1 small zucchini, chopped
2 cloves garlic, chopped
1 pound ground beef (85% lean)
1 teaspoon dried oregano
Pinch of red pepper flakes
2 tablespoons tomato paste
1 8-ounce can tomato sauce
1 cup fresh ricotta cheese (about 8 ounces)
1 cup grated low-moisture mozzarella cheese (about 4 ounces)

How to cook:

Position a rack in the lower third of the oven and preheat to 425˚ F. Bring a large pot of salted water to a boil. Brush the bottom and sides of a 9-inch deep-dish pie plate with olive oil.
Add the spaghetti to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain the spaghetti and shake the colander to remove the excess water. Put the spaghetti in a large bowl and toss with 2 tablespoons olive oil and 1 teaspoon salt. Add the beaten eggs and 1/2 cup Parmesan, then toss.
While the spaghetti cooks, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and zucchini and cook until softened, about 5 minutes. Add the garlic and cook until softened, 1 more minute. Crumble in the beef, season with 1/2 teaspoon salt and cook, breaking it up with a wooden spoon, until browned, 3 to 4 minutes. Stir in the oregano and red pepper flakes, then clear a spot in the center of the skillet and add the tomato paste. Let it toast for 30 seconds, then stir into the beef mixture. Add the tomato sauce, 1/2 cup of the reserved cooking water and 1/4 teaspoon salt, then bring to a simmer and cook until very thick, 3 to 5 minutes. Season with more salt to taste.
To assemble the pie, transfer the spaghetti mixture to the pie plate and press to form a crust with a flat bottom and slightly higher sides. Spread the ricotta in the spaghetti crust, leaving a border around the edges. Spoon the meat sauce on top, then sprinkle with the mozzarella and the remaining 2 tablespoons Parmesan. Bake until the bottom and sides of the pie are golden and the cheese is browned, about 25 minutes. Transfer to a rack and let cool 5 minutes before slicing.

Notes: Cheesy Spaghetti Pie Recipe, 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

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cheesy spaghetti pie with meat sauce spaghetti pie with meat sauce food network spaghetti pie recipe

Marc Murphy Makes Cheesy Spaghetti Pie

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Spaghetti Pie

Get Spaghetti Pie Recipe from Food Network
Provided by: Catherine McCord
Total time: 55 minutes
Cook time: 25 minutes
Yields: 6 servings
Cuisine: italian
Number of ingredients: 19

Ingredients:

2 tablespoons olive oil, plus more for greasing
Kosher salt
8 ounces spaghetti
2 large eggs
1/2 cup grated Parmesan cheese
1 pound ground turkey (or ground beef or chicken)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 cups Weelicious Tomato Sauce, recipe follows
1 cup ricotta cheese
1/2 teaspoon dried Italian seasoning
1 cup shredded mozzarella
1 tablespoon olive oil
1/2 onion, diced
1/2 teaspoon kosher salt
1 clove garlic, chopped
1/2 teaspoon dried Italian seasoning
One 15-ounce can tomato sauce
1 teaspoon sugar, honey or agave nectar

How to cook:

Preheat the oven to 350 degrees F. Grease a deep-dish pie plate with olive oil.
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until al dente. (This is a good time to make the tomato sauce.) Drain then transfer the spaghetti to a large bowl. Add 1 tablespoon of the olive oil and toss to coat. Set aside.
Whisk the eggs in a medium bowl, then whisk in 1/4 cup of the Parmesan cheese. Pour over the spaghetti and toss to coat. Transfer to the prepared pie plate and spread to make a "pie crust."
Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the turkey, 1/2 teaspoon salt, garlic powder and onion powder; cook, breaking up the turkey with a wooden spoon, until the turkey is cooked through, about 5 minutes.
Pour the tomato sauce over the turkey and stir to combine. Set aside.
Place the ricotta, Italian seasoning and the remaining 1/4 cup Parmesan in a bowl and stir to combine. Spread over the pasta, then layer on the meat sauce and finally, sprinkle with the mozzarella.
Place the pie plate on a rimmed baking sheet and bake until the pasta is golden brown and the cheese is bubbling, about 30 minutes.
Let the spaghetti pie cool slightly, then cut into wedges and serve.
Heat the olive oil in a small saucepan over medium heat. Add the onions and salt and cook, stirring occasionally, for 5 minutes.
Add the garlic and Italian seasoning and continue to cook, stirring, for 1 minute. Add the tomatoes and sugar and cook, stirring occasionally, until slightly thickened, 5 to 10 minutes.

Notes: Spinach and Pasta Pie Recipe, 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

Three Cheese Spaghetti Pie

Get Three Cheese Spaghetti Pie Recipe from Food Network
Provided by: The Hearty Boys
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: european
Number of ingredients: 16

Ingredients:

How to cook:

Preheat oven to 350 degrees F.
Bring a large pot of water to a boil. Generously add salt and 3 tablespoons of oil and add the spaghetti. Bring back to a boil and cook for 11 to 13 minutes until the spaghetti is just tender. Drain into a colander and rinse under cold water. Return the spaghetti to the pot and set aside.
Heat 2 tablespoons of the olive oil in a medium skillet over medium heat for 1 minute. Add the garlic and onion and cook for 3 minutes, stirring occasionally. Add the tomatoes, kalamatas, 1 teaspoon of salt and a few grinds of pepper and cook for an additional 5 minutes until the tomatoes begin to break down.* Remove the mixture from the heat and set aside.
Whisk the eggs and cream together in a large mixing bowl. Add the remaining teaspoon of salt, a few grinds of pepper, the red pepper flakes, basil, fontina, feta, 4 ounces of the Parmesan and the tomato mixture. Mix in the spaghetti.
Heat the remaining olive oil in the 10-inch skillet over high heat. Add the spaghetti mixture, reduce the heat to medium and cook for 5 minutes. Transfer the skillet to the preheated oven for 30 minutes until the center of the pie is set and the top is golden.
Remove from the oven and let cool for 10 minutes. Run a spatula around the edges and underneath the pie to loosen. Place a large plate over the skillet and invert the pie onto the plate. Place another plate onto the pie and invert again. Let the pie set for an additional 10 minutes.
Slice the pie into 6 to 8 pieces and garnish with the remaining Parmesan and basil leaves before serving.

Notes: Spaghetti Pie | Recipe in 2022, Get Spaghetti Pie Recipe from Food Network. Recipe of the Day: Katie's Spaghetti Pie What do you get when you stir. foodnetwork.

Spaghetti Pie

Get Spaghetti Pie Recipe from Food Network
Provided by: Food Network
Total time: 105 minutes
Cook time: 75 minutes
Prep time: 30 minutes
Yields: 8 servings
Cuisine: italian

How to cook:

Bring a large pot of water to a boil over high heat. Add salt and spaghetti and stir to combine. Return to a boil, reduce heat to a low boil and cook until al dente, about 10 minutes. Drain spaghetti in colander. Return to the pot and toss with 2 teaspoons olive oil and set aside.
Preheat the oven to 375 degrees F. Lightly grease a 2-quart casserole dish with the remaining olive oil and set aside.
In a large mixing bowl combine the spaghetti, pasta sauce, bell pepper, garlic, Essence, Italian seasoning, crushed red pepper, and mozzarella and toss to mix well. If desired, also add chopped black olives and mushrooms, and mix to combine.
In a separate bowl, whisk the eggs and milk. Transfer the spaghetti mixture to the prepared dish and pour the egg mixture over the top. Arrange the sliced pepperoni in an even layer over the top, and sprinkle with Parmesan.
Bake until bubbly and golden brown on top, 20 to 25 minutes. Remove from the oven and let sit for 5 minutes before serving.
In a medium, heavy pot, heat the oil over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, 5 minutes.
Place the tomatoes in a large bowl and squeeze to break into small pieces. Add the tomatoes, tomato paste, water, and sugar to the pot and stir well. Bring to a simmer over medium-high heat.
Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally with a heavy wooden spoon.
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Notes: Spaghetti Pie Recipe, Yield: Makes about 2 cups. Heat the olive oil in a small saucepan over medium heat. Add the onions and salt and cook, stirring occasionally, for 5 minutes. Add