Recipes For 3 Spaghetti pies (1 is a casserole)

SPAGHETTI PIE (Anna Derewicz)

6 oz. thin spaghetti cooked til almost tender and drained
2 T. margarine or butter
2 large eggs beaten
3/4 c. Sargento fancy shredded Parmesan cheese, divided
1 c. Ricotta cheese
1 c. Prego spaghetti sauce
3/4 c. shredded Mozzarella cheese

Preheat oven to 350°. Lightly grease a (10 inch) pie plate. Toss hot spaghetti with margarine to mix. Combine eggs and 1/2 c. Parmesan cheese then stir into spaghetti. Pour spaghetti mixture into pie plate and spread up the sides of the plate (like making a pie crust). Spread Ricotta cheese over the spaghetti crust. Top with spaghetti sauce. Bake, uncovered, 25 minutes. Top with Mozzarella cheese. Bake another 5 minutes. Sprinkle with reserved 1/4 c. Parmesan cheese. Cool 10 minutes and cut into wedges.
(serves 6-8)

SPAGHETTI PIE (casserole)

1 (24 oz.) jar Ragu spaghetti sauce
2 T. butter
1 medium chopped onion
1 lb. ground beef
3 cans (8 oz. ea.) tomato sauce
1 (4 oz.) can mushrooms, drained
1 1/2 t. salt
1/8 t. pepper
1/2 t. oregano
1/2 t. garlic salt
12 oz. thin spaghetti
2 c. (8 oz.) Cheddar cheese, grated
3/4 c. (3 oz.) Mozzarella cheese, grated

In a large skillet melt butter and sauté onion til clear. Add beef and cook til brown. Add tomato sauce, mushrooms and seasonings; simmer 15 minutes. Cook the spaghetti to al dente stage, drain well and toss with the sauce. Place 1/3 of mixture in a (9x13 inch) baking dish. Mix the cheeses together and place 1/3 on top. Repeat these layers ending with the cheese. Bake at 375° for 20 - 25 minutes. Cool and cut into 12 squares.
(serves 6-10)


6 oz. spaghetti
2 T. butter
1/3 c. grated Parmesan cheese
2 well beaten eggs
1 c. cottage cheese
1 lb. ground beef
1/2 c. chopped onions
1/4 c. chopped green peppers
1 (8 oz.) can tomatoes, cut up
1 (6 oz.) can tomato paste
1 t. sugar
1 t. dried oregano, crushed
1/2 t. garlic salt
1/2 c. shredded Mozzarella cheese

Cook spaghetti per directions in water to which 1 T. oil has been added; drain and stir butter into hot spaghetti. Stir in Parmesan cheese and eggs. Form mixture into a crust in a buttered (10 inch) pie plate. Spread cottage cheese over crust. In a skillet, cook ground beef, onion and green peppers til tender and browned. Drain off fat. Stir in remaining ingredients except Mozzarella cheese and heat through. Pour mixture over cottage cheese. Bake at 350° for 20 minutes, uncovered. Sprinkle with Mozzarella cheese and bake 5 minutes longer.

Recipes for the Three Spaghetti Pies are published in our June, 1998 Menu Minder.