Time 1h15m Yield Serves 6 Number Of Ingredients 12 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.
Time 1h5m Yield 7 Number Of Ingredients 11 Steps:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C). In a skillet over medium heat, brown the ground beef. Drain and crumble. Put crumbled beef in skillet. Stir in salt, pepper, garlic powder, bell pepper and pasta sauce. Bring to a boil; reduce heat and simmer for 20 minutes. In a small bowl combine sour cream, green onions and cream cheese and set aside. Coat a 9x13 inch baking dish with cooking spray and add the cooked spaghetti. Spread the cream cheese mixture over it, add the meat mixture and sprinkle with Cheddar Cheese. Cover and bake for 25 minutes. Uncover and bake for 5 more minutes until the cheese is bubbly.
Time 50m Yield 6 Number Of Ingredients 8 Steps:
Heat oven to 400°F. Grease 9-inch pie plate. Stir together cheeses and bell pepper; spread in pie plate. Stir Bisquick mix, milk and eggs until blended. Pour into pie plate; sprinkle with onions. Bake about 35 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.
Time 1h20m Yield 6-8 serving(s) Number Of Ingredients 15 Steps:
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 a 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.
Time 50m Yield 6-8 servings. Number Of Ingredients 9 Steps:
Cook spaghetti according to package directions; drain. Transfer to a large bowl. Add 1 cup mozzarella cheese, Parmesan, Romano, eggs, oil, garlic powder, salt and pepper. , Press into a greased 13x9-in. baking dish. Top with spaghetti sauce. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with the remaining mozzarella. Bake 10 minutes longer or until heated through and cheese is melted.
Yield 6 Number Of Ingredients 10 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.
More about “three cheese spaghetti pie recipes”
Time 45m Yield 6 serving(s) Number Of Ingredients 13 Steps:
Brown hamburger until no longer pink with diced red onion. Cook spaghetti according to package directions; drain. Add 1 cup mozzarella cheese, Parmesan, Romano, eggs, oil, garlic powder, salt and pepper. Press into a greased 13-in. x 9-in. x 2-in. baking dish. Spread ground meat and onions over spaghetti. If you decide to add additional ingredients include with the meat layer. Top with spaghetti sauce. Cover and bake at 350 degrees F for 20 minutes. Uncover; sprinkle with the remaining mozzarella. Bake 10 minutes longer or until heated through and cheese is melted.
