Best Southwestern Spaghetti Pie Recipes

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SOUTHWESTERN SPAGHETTI PIE



Southwestern Spaghetti Pie image

A little bit Mexico, a little bit Italy, this clever recipe has you spoon spicy seasoned turkey into a simple pasta shell.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 8

6 oz. uncooked spaghetti, broken into thirds
1/2 lb. lean ground turkey
1 1/4 cups Old El Paso™ Thick 'n Chunky salsa
3/4 cup frozen corn, thawed
1 (15-oz.) can black beans, drained, rinsed
1 teaspoon cumin
6 oz. (1 1/2 cups) shredded Cheddar cheese
2 eggs

Steps:

  • Cook spaghetti as directed on package. Drain.
  • Meanwhile, heat oven to 350°F. Spray 9 1/2-inch deep-dish glass pie pan with nonstick cooking spray. Cook ground turkey in large nonstick skillet over medium heat until no longer pink, stirring frequently. Drain. Stir in salsa, corn, beans and cumin. Cook 2 minutes or until thoroughly heated. Stir in 1/2 cup of the cheese.
  • Beat eggs in large bowl until well blended and foamy. Add cooked spaghetti; toss to coat. Spoon spaghetti mixture into sprayed pie pan, pushing mixture slightly up sides of pan to form crust. Spoon turkey mixture evenly into spaghetti-lined pie pan.
  • Bake at 350°F. for 15 minutes. Sprinkle remaining 1 cup cheese over pie. Bake an additional 10 to 15 minutes or until crust is light golden brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 415, Carbohydrate 49 g, Cholesterol 125 mg, Fat 1, Fiber 6 g, Protein 29 g, SaturatedFat 7 g, ServingSize 1/6 of Recipe, Sodium 840 mg, Sugar 6 g

SOUTHWESTERN SPAGHETTI PIE



Southwestern Spaghetti Pie image

Whether you use ground turkey or ground beef, this is a great blend of flavors.

Provided by Sharon Whitley

Categories     Casseroles

Time 45m

Number Of Ingredients 8

6 oz uncooked spaghetti, broken into thirds
1/2 lb ground turkey (or ground beef)
1 1/4 c thick and chunky salsa
3/4 c frozen corn, thawed
1 can(s) black beans, drained and rinsed
1 tsp cumin
1 1/2 c shredded cheddar cheese
2 eggs

Steps:

  • 1. Cook spaghetti as directed on package. Drain.
  • 2. Meanwhile, heat oven to 350. Spray 9 1/2 inch deep dish glass pie pan with nonstick cooking spray. Cook ground turkey in large nonstick skillet over medium heat until no longer pink stirring frequently. Drain. Stir in salsa, corn beans and cumin. Cook 2 minutes or until thoroughly heated. Stir in 1/2 cup of the cheese.
  • 3. Beat eggs in large bowl until well blended and foamy. Add cooked spaghetti; toss to coat. Spoon spaghetti mixture in sprayed pie pan, pushing mixture slightly up sides of pan to form crust. Spoon meat mixture evenly into spaghetti-lined pie pan.
  • 4. Bake at 350 for 15 minutes. Sprinkle remaining 1 cup cheese over pie. Bake additional 10-15 minutes or until crust is light golden brown. Let stand 10 minutes before serving.

SOUTHWESTERN SPAGHETTI PIE



Southwestern Spaghetti Pie image

A little bit Mexico, a little bit Italy, this clever recipe has you spoon spicy seasoned turkey into a simple pasta shell.

Provided by @MakeItYours

Number Of Ingredients 8

6 oz. uncooked spaghetti, broken into thirds
1/2 lb. lean ground turkey
1 1/4 cups Old El Paso™ Thick 'n Chunky salsa
3/4 cup frozen corn, thawed
1 (15-oz.) can black beans, drained, rinsed
1 teaspoon cumin
6 oz. (1 1/2 cups) shredded Cheddar cheese
2 eggs

Steps:

  • Cook spaghetti as directed on package. Drain.
  • Meanwhile, heat oven to 350°F. Spray 9 1/2-inch deep-dish glass pie pan with nonstick cooking spray. Cook ground turkey in large nonstick skillet over medium heat until no longer pink, stirring frequently. Drain. Stir in salsa, corn, beans and cumin. Cook 2 minutes or until thoroughly heated. Stir in 1/2 cup of the cheese.
  • Beat eggs in large bowl until well blended and foamy. Add cooked spaghetti; toss to coat. Spoon spaghetti mixture into sprayed pie pan, pushing mixture slightly up sides of pan to form crust. Spoon turkey mixture evenly into spaghetti-lined pie pan.
  • Bake at 350°F. for 15 minutes. Sprinkle remaining 1 cup cheese over pie. Bake an additional 10 to 15 minutes or until crust is light golden brown. Let stand 10 minutes before serving.

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