Best Italian Cheese Herb Spaghetti Pie Recipes

Italian Cheese & Herb Spaghetti Pie image

Provided by Melissa Bickish @MisBickish

Categories Beef

Number Of Ingredients 10

1/2 pound(s) whole wheat spaghetti
2 - eggs
2 cup(s) shredded parmesan cheese
2 pound(s) ground beef
1 or 2 jar(s) spaghetti sauce with mushrooms
1 package(s) philadelphia cooking creme -italian herb (room temp)
08 ounce(s) shredded mozzarella cheese
1/2 - onion (chopped finely)
1 - clove garlic (chopped finely)
1 - 10 inch pie pan (sprayed w/ cooking spray)

Steps:

Season and brown beef with onion and garlic; drain grease. Combine w/ pasta sauce. Meanwhile, Boil pasta according to box until just tender. Drain and rinse. Return to pot.
In a bowl, beat the 2 eggs and add to spaghetti, along with Parmesan cheese. Toss together and press into a 10 in pie pan (sprayed with cooking spray).
Spread the Philadelphia cooking creme over the noodles.
Spread the meat and sauce mixture over the cooking creme.
Top with mozzarella cheese and cover with foil.
Bake at 350 (f) for 20-25 min. Remove the foil and bake for 5 more minutes to brown lightly.

Spaghetti Pie image

Provided by Katie Lee Biegel

Categories main-dish

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 12

Nonstick cooking spray, for greasing the pan
Kosher salt and freshly ground black pepper
1 pound spaghetti
1 pound ground beef (85 percent lean)
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cups marinara sauce, homemade or store-bought (I like Rao's)
1/2 cup whole-milk ricotta cheese
2 tablespoons minced fresh flat-leaf parsley
3 large eggs
1/2 cup plus 2 tablespoons grated Parmesan
1 cup shredded mozzarella

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 image

Provided by Catherine McCord

Yield Serves 6

Number Of Ingredients 12

8 ounces spaghetti, cooked (about 1/2 a package)
2 large eggs, whisked
1/2 cup parmesan cheese, divided
1 pound ground turkey (you could also use ground beef or chicken)
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 cups weelicious tomato sauce
1 cup ricotta cheese
1/2 teaspoon italian herbs
1 cup mozzarella cheese, grated

Steps:

Preheat oven to 350 degrees.
Place the cooked spaghetti in a bowl and coat with 1 tbsp of olive oil.
Combine the eggs and 1/4 cup of Parmesan cheese in a bowl. Add mixture to the spaghetti and mix.
Place the spaghetti mixture into a greased deep-dish pie plate and spread to make a "pie crust".
Heat 1 Tbsp of oil in a sauté pan over medium heat and cook the ground turkey, salt, garlic and onion powder for 5 minutes or until the meat is cooked through.
Pour the marinara sauce over the meat and stir to combine.
In a bowl stir the Ricotta cheese, the remaining 1/4 cup of Parmesan cheese and Italian herbs to combine.
Spread the Ricotta/Parmesan cheese mixture over the pasta, then layer the marinara mixture and finally, top with 1 cup of mozzarella.
Place dish on a sheet pan and bake for 30 minutes.
Cool, cut into wedges and serve.