Best 6 Meatless Spaghetti Pie Recipes

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Indulge in a delightful culinary experience with our meatless spaghetti pie, a hearty and flavorful dish that caters to vegetarians and meat lovers alike. This innovative recipe transforms classic spaghetti into a savory pie, featuring a delectable filling of tender spaghetti, a medley of vegetables, and a rich, creamy sauce, all enveloped in a golden-brown crust. Discover the secrets behind this irresistible dish and embark on a taste adventure that will leave you craving more.

In addition to the classic meatless spaghetti pie, this article presents a diverse selection of variations to suit every palate. Explore the vibrant flavors of the Mexican spaghetti pie, where spicy chorizo and tangy salsa add a fiesta to your taste buds. For a lighter and healthier option, try the zucchini spaghetti pie, where zucchini noodles replace traditional spaghetti, offering a nutritious and refreshing twist. And for a unique culinary fusion, delve into the Asian spaghetti pie, where aromatic soy sauce and crunchy water chestnuts create an unforgettable taste sensation.

Each recipe is meticulously crafted with step-by-step instructions, ensuring that even novice cooks can achieve culinary success. Detailed ingredient lists and cooking tips guide you through the process, empowering you to create restaurant-quality dishes in the comfort of your own kitchen. Prepare to tantalize your taste buds and impress your dinner guests with these exceptional meatless spaghetti pie variations.

Check out the recipes below so you can choose the best recipe for yourself!

MEATLESS SPAGHETTI PIE



Meatless Spaghetti Pie 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

Time 45m

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, Fat 13g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 707mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges

MEATLESS SPAGHETTI PIE



Meatless Spaghetti Pie 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!

Provided by HEP MEP

Categories     Spaghetti

Time 40m

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, Fat 27.6, SaturatedFat 15.2, Cholesterol 182.2, Sodium 792, Carbohydrate 52.7, Fiber 2.1, Sugar 7.3, Protein 29.2

SIMPLE SPAGHETTI PIE



Simple Spaghetti Pie image

I absolutely love how easily this spaghetti pie jazzes up a simple Italian meal. This is my ultimate dish I make whenever guests come over. Every guest has requested this recipe. Very versatile to suit your style/taste. You can halve the recipe and put it in the 8x8 pan. I usually don't measure the ingredients for the layers; I just eye it to my taste. I like the sauce cooked separately, to allow for flexibility in serving. Feel free to experiment !

Provided by jennyj2boys

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes     Baked

Time 55m

Yield 12

Number Of Ingredients 9

1 (16 ounce) package spaghetti
2 cups cracker crumbs
1 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 tablespoon dried minced onion, divided
1 tablespoon garlic salt, divided
1 ½ sticks butter, melted
2 cups milk
4 eggs

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain thoroughly.
  • Preheat the oven to 350 degrees F (175 degrees C). Thoroughly butter a 9x13-inch baking pan.
  • Layer 1/2 the cooked spaghetti into the bottom of the prepared pan. Sprinkle 1/2 the cracker crumbs, 1/2 the Parmesan cheese, 1/2 the parsley, 1/2 the minced onion, and 1/2 the garlic salt on top. Pour in 1/2 of the melted butter. Repeat with remaining spaghetti, cracker crumbs, Parmesan cheese, parsley, minced onion, garlic salt, and butter.
  • Mix milk and eggs together in a bowl. Pour over the spaghetti mixture.
  • Bake in the preheated oven until set, about 30 minutes. Cut pie in squares.

Nutrition Facts : Calories 388.5 calories, Carbohydrate 46.1 g, Cholesterol 101.6 mg, Fat 16.8 g, Fiber 1.7 g, Protein 12.9 g, SaturatedFat 9.6 g, Sodium 684.7 mg, Sugar 3.3 g

MEATLESS SPAGHETTI



Meatless Spaghetti image

This chunky sauce is so good you'll think it's loaded with meat. But it actually features a whole bushel of fantastic produce. I can start this sauce early in the afternoon and have it slowly simmer on the stove until dinnertime. It's nice to rely on no-fuss recipes like this on busy days.-Barbara Njaa, Nikiski, Alaska

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 14 servings.

Number Of Ingredients 20

6 garlic cloves, minced
1 cup chopped celery
1 medium onion, chopped
2 tablespoons canola oil
6 small zucchini, chopped (about 2 pounds)
1 medium green pepper
1 can (6 ounces) pitted ripe olives, drained and sliced
4 beef bouillon cubes or 2 vegetable bouillon cubes
1 cup hot water
1 jar (6 ounces) sliced mushrooms, drained
1 can (28 ounces) diced tomatoes, undrained
2 cans (15 ounces each) tomato sauce
1 can (6 ounces) tomato paste
1 tablespoon brown sugar, optional
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons dried parsley flakes
1 teaspoons salt, optional
1/2 teaspoon pepper
2 pounds spaghetti, cooked and drained

Steps:

  • In a large saucepan or a Dutch oven, saute the garlic, celery and onion in oil until tender. Add the zucchini, green pepper and olives; saute for 2-3 minutes. , Dissolve bouillon in water; add to vegetables. Add the next 10 ingredients and bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Serve with spaghetti.

Nutrition Facts : Calories 102 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 624mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

CHEESY SPAGHETTI PIE WITH MEAT SAUCE



Cheesy Spaghetti Pie with Meat Sauce image

Think of this pie as a vehicle for leftovers or those stray vegetables you have in your fridge! You could add cooked mushrooms or frozen peas or leftover cooked sausage or chicken. We use spaghetti here, but any long shape of pasta will work just as well.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

Kosher salt
3 tablespoons extra-virgin olive oil, plus more for brushing
8 ounces spaghetti
2 large eggs, beaten
1/2 cup plus 2 tablespoons grated Parmesan cheese
1 small onion, chopped
1 small zucchini, chopped
2 cloves garlic, chopped
1 pound ground beef (85% lean)
1 teaspoon dried oregano
Pinch of red pepper flakes
2 tablespoons tomato paste
1 8-ounce can tomato sauce
1 cup fresh ricotta cheese (about 8 ounces)
1 cup grated low-moisture mozzarella cheese (about 4 ounces)

Steps:

  • Position a rack in the lower third of the oven and preheat to 425˚ F. Bring a large pot of salted water to a boil. Brush the bottom and sides of a 9-inch deep-dish pie plate with olive oil.
  • Add the spaghetti to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain the spaghetti and shake the colander to remove the excess water. Put the spaghetti in a large bowl and toss with 2 tablespoons olive oil and 1 teaspoon salt. Add the beaten eggs and 1/2 cup Parmesan, then toss.
  • While the spaghetti cooks, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and zucchini and cook until softened, about 5 minutes. Add the garlic and cook until softened, 1 more minute. Crumble in the beef, season with 1/2 teaspoon salt and cook, breaking it up with a wooden spoon, until browned, 3 to 4 minutes. Stir in the oregano and red pepper flakes, then clear a spot in the center of the skillet and add the tomato paste. Let it toast for 30 seconds, then stir into the beef mixture. Add the tomato sauce, 1/2 cup of the reserved cooking water and 1/4 teaspoon salt, then bring to a simmer and cook until very thick, 3 to 5 minutes. Season with more salt to taste.
  • To assemble the pie, transfer the spaghetti mixture to the pie plate and press to form a crust with a flat bottom and slightly higher sides. Spread the ricotta in the spaghetti crust, leaving a border around the edges. Spoon the meat sauce on top, then sprinkle with the mozzarella and the remaining 2 tablespoons Parmesan. Bake until the bottom and sides of the pie are golden and the cheese is browned, about 25 minutes. Transfer to a rack and let cool 5 minutes before slicing.

MEATLESS, MICROWAVE, SPAGHETTI PIE



Meatless, Microwave, Spaghetti Pie image

This is a really quick and easy way to use up leftover spaghetti and still make it a little bit different than the original meal. I can't find my original recipe and I'm sure this could be jazzed up a bit to make it a bit more interesting - let me know your suggestions.

Provided by Angie3

Categories     Spaghetti

Time 17m

Yield 4-6 serving(s)

Number Of Ingredients 5

3 cups leftover cooked spaghetti
1 cup shredded mozzarella cheese
1/4 cup shredded romano cheese
1/2 cup chopped green pepper
1 cup spaghetti sauce

Steps:

  • If desired, lightly cook the green pepper in frying pan.
  • Combine the spaghetti, mozzarella, and green pepper in a medium sized bowl.
  • Grease a 3 quart microwave casserole dish.
  • Spread the spaghetti mixture into the casserole dish.
  • Spread the spaghetti sauce over the spaghetti mixture.
  • Sprinkle with shredded Romano cheese.
  • Place glass cover on the casserole dish.
  • Microwave at 75% power for 7 minutes, or until heated through.
  • Uncover and allow to sit about 5 minutes before serving.

Nutrition Facts : Calories 302.1, Fat 9.6, SaturatedFat 5, Cholesterol 28.3, Sodium 372.3, Carbohydrate 38.5, Fiber 3, Sugar 4.2, Protein 14.7

Tips:

  • Prep your vegetables in advance: Chopping and dicing the vegetables before you start cooking will save you time and ensure that everything cooks evenly.
  • Use a large skillet or Dutch oven: You'll need a large skillet or Dutch oven to accommodate all of the ingredients. If you don't have a large skillet, you can cook the ingredients in batches.
  • Don't overcook the spaghetti noodles: The spaghetti noodles should be cooked al dente, or slightly firm to the bite. If you overcook the noodles, they will become mushy and the dish will not be as enjoyable.
  • Use a good quality marinara sauce: The marinara sauce is a key component of this dish, so be sure to use a good quality sauce that you enjoy. You can use a store-bought sauce or make your own.
  • Don't skimp on the cheese: The cheese is what makes this dish so rich and flavorful. Be sure to use a good quality cheese that melts well, such as mozzarella or cheddar.

Conclusion:

Meatless spaghetti pie is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's packed with flavor and nutrition, and it's sure to please everyone at the table. So next time you're looking for a quick and easy vegetarian meal, give meatless spaghetti pie a try.

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