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This is a great way of using up left over cooked spaghetti, or just make it fresh. Ricotta cheese or sour cream can be substituted for cottage cheese. Two cups of any commercial jar spaghetti sauce or your own home made sauce can be substituted for the sauce ingredients in the recipe.

done, in water. Drain. 2. While still warm, combine spaghetti with eggs and parmesan and pour into pan. Pat mixture up and around sides with a spoon. 3. Melt butter, add onion and saute until limp. Let cool slightly and then stir into sour cream. Spoon mixture over spaghetti. 4. Remove sausage from

SPAGHETTI PIE SERVES 10 to 12 1 tablespoon unsalted butter, room temperature 6 large eggs, lightly beaten 1 pound aged mozzarella, shredded (about 4 cups) 12 ounces hot soppressata sausage, cut into 1/4-inch dice 1 cup Pecorino Romano cheese, finely grated (4 ounces) 1/4 cup heavy cream 1 teaspoon

For crust, cook spaghetti according to package directions, omitting cooking oil and salt Drain well. Meanwhile, stir together 2 egg whites, Parmesan cheese, and margarine in a small mixing bowl. Stir into hot cooked spaghetti.

3/4 cup cooked spaghetti noodles 1/3 cup grated Parmesan cheese - low-fat okay 2 eggs - beaten 2 Tbls. melted butter OR margarine 1 Tbls. parsley flakes 1/2 tsp. salt 1 cup ricotta cheese OR cottage cheese - low-fat okay 1/3 cup grated Parmesan cheese - low-fat okay 1/4 tsp. salt 1/4 tsp. Italian

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How to Make Spaghetti Pie