VEGETARIAN SPAGHETTI PIE RECIPE RECIPES

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MEATLESS SPAGHETTI PIE RECIPE - FOOD.COM



Meatless Spaghetti Pie Recipe - Food.com image

I found this in the paper quite a few years back. I believe it's a Mr. Food recipe, but it obviously was printed with errors, because my first attempt was a bomb. I fooled around with it and this is what I have. Feel free to add any additional herbs to the ricotta, are any other ingredients you may like, but this does make a nice meat-free entree. A sald and some crusty bread and you're all set!

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 8

8 ounces spaghetti, cooked and drained
2 tablespoons butter
2 large eggs, well-beaten
1/2 cup parmesan cheese, plus
2 tablespoons grated parmesan cheese
1 cup ricotta cheese
1 cup prepared spaghetti sauce, of your choosing
3/4 cup shredded mozzarella cheese

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.

Nutrition Facts : Calories 580, FatContent 27.6, SaturatedFatContent 15.2, CholesterolContent 182.2, SodiumContent 792, CarbohydrateContent 52.7, FiberContent 2.1, SugarContent 7.3, ProteinContent 29.2

MEATLESS SPAGHETTI PIE RECIPE: HOW TO MAKE IT



Meatless Spaghetti Pie Recipe: How to Make It image

Pasta shows its versatility as a "pie crust" in Carol Beyerl's family-pleasing main dish. "This is a combination of several recipes. I came up with it when I didn't have all the ingredients to make any one of them," she writes from Ellensburg, Washington. A nice alternative to lasagna, the saucy entree doesn't taste light.

Provided by Taste of Home

Categories     Dinner

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 6 servings.

Number Of Ingredients 11

6 ounces uncooked spaghetti
1/2 cup egg substitute
1/2 cup grated parmesan cheese, divided
3 ounces reduced-fat cream cheese
1/2 cup reduced-fat sour cream
1/2 cup chopped green pepper
1/2 pound fresh mushrooms, sliced
4 garlic cloves, minced
2 tablespoons butter
2 cups meatless spaghetti sauce
1/2 cup shredded part-skim mozzarella cheese

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.

Nutrition Facts : Calories 326 calories, FatContent 13g fat (8g saturated fat), CholesterolContent 37mg cholesterol, SodiumContent 707mg sodium, CarbohydrateContent 36g carbohydrate (0 sugars, FiberContent 3g fiber), ProteinContent 17g protein. Diabetic Exchanges 2 starch

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