Easy Recipe for Spaghetti Pie With Ricotta Cheese : Italian Recipes
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Spaghetti pie with ricotta cheese is a great recipe for lunch for your entire house. Get an easy recipe for spaghetti pie with ricotta cheese with help from an experienced culinary professional in this free video clip.
Expert: Chef Silvio Suppa
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Bio: Chef Silvio Suppa, along with his wife Vittoria, formed the backbone of Del Monaco's, the legendary eatery that dominated New Haven's Wooster Street from 1972 to 1997.
Filmmaker: Sean Tracy
Series Description: You don't have to hop on a plane whenever you want to enjoy some nice, delicious Italian cooking. Learn about Italian recipes with help from an experienced culinary professional in this free video series.
Love & Best Dishes: Baked Spaghetti Pie Recipe
Baked Spaghetti Pie Recipe - This easy family meal recipe with pasta is sure to please kids and adults alike!
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How To Make THE BEST Baked Spaghetti | Easy & Cheesy Spaghetti Recipe #MrMakeItHappen
Baked Spaghetti was one of the very first things I learned to cook when I moved out on my own. Back then I just dumped a jar of Ragu on some noodles and topped it with cheddar cheese, lol. Today though, I show you guys how to really elevate this childhood classic! Let's #MakeItHappen
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Shopping List:
1 28oz can Tomato Sauce
1 28oz can chopped tomatoes
1 onion
1 bell pepper
4 cloves minced garlic
1 lb ground beef 80/20
1 lb mild italian sausage
1 tsp worcestershire sauce
1/4 cup dry red wine
italian seasoning
red pepper flakes
salt/pepper/garlic/onion powder
2 pinches of sugar
fresh basil
2 tbsps tomato paste
1 package spaghetti
2 tbsps butter
salt, pepper, garlic, onion powder
sugar as needed to balance acidity
basil
Shredded cheddar cheese (enough to top the pasta before it goes into the oven - 1-2 cups)
Cheese Layer:
1 cup shredded parmesan cheese
16 oz Mozzarella cheese (save some for the top)
1/2 cup sour cream
5.2 oz boursin garlic and herb cheese
fresh chopped parsley
salt, pepper, garlic, onion powder
sugar as needed to balance acidity
Directions:
Start by making your pasta sauce. Heat olive oil in a dutch oven or sauce pot and add onion and bell pepper over medium heat. Once the veggies are tender (after about 3-4 minutes) - add in your ground beef and italian sausage. Cook the meat until fully cooked and begin to season with all purpose seasoning (salt, pepper, garlic, onion powder) red pepper flakes, and italian seasoning. Next, add in garlic paste and tomato paste and mix to combine. Cook 1-2 minutes and then deglaze with red wine or chicken stock. Bring to a boil and then add in your tomato sauce and chopped or crushed tomatoes. Allow the sauce to come up to a simmer and cover with a lid (on low heat) and simmer for at least 30-45 minutes and up to 1-2 hours - stirring occasionally. Add fresh Basil leaves for added flavor. Add sugar as needed to balance the acidity (should only need a pinch or two)
In a separate mixing bowl, add your cheese layer ingredients and mix to combine. Season to taste and refrigerate until needed. Boil pasta to package instructions.
In a casserole dish, add a thin layer of meat sauce to the bottom and then add sauce to your spaghetti noodles to coat. Add a layer of sauced spaghetti and then your cheese layer - top with shredded cheese. Add another layer of spaghetti and top with a thin layer of meat sauce and shredded cheese. Bake on 375 for 30 minutes or until browned and bubbling.
Frittata di Pasta | Spaghetti Pie: The Perfect Family Dinner
Frittata di Pasta or Spaghetti Frittata originated in Naples, Italy, more commonly known as Spaghetti Pie here in the United States. Frittata di Pasta is a typical dish of Neapolitan cuisine. A poor and easy dish, but with supreme delicacy, based on pasta, eggs, cheese, pepper and tomato sauce, which was born in Naples as a recipe to reuse leftover pasta.
Happy Cooking!
Sauce Ingredients:
• 2 (28 oz.) cans of Plum Tomatoes
• ½ cup of Olive Oil
• 4 Cloves of Garlic
• ½ of Yellow Onion
• 8-10 Fresh Basil Leaves
• 1 TBSP of Romano Cheese
• 2 tsp. of Salt
• ½ tsp. of Black Pepper
Frittata di Pasta:
• 1 lb. of Spaghetti
• 4 Cups of Marinara Sauce (reserve 2 cups for topping)
• 2 TBSP of Italian Parsley
• ½ Cup of Parmesan Cheese
• 8 lg. eggs
• 8 oz. of Mozzarella
• 1 tsp. of Black pepper
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Spaghetti Pie
Here is what you'll need!
SPAGHETTI PIE
INGREDIENTS
Pasta Crust
4 ounces angel hair (broken in half 2 times)
2 cloves garlic minced
2 tablespoons butter
1 cup parmesan cheese, grated
1 large egg, beaten
2 tablespoons bread crumbs
Filling
2 tablespoons oil (vegetable or canola)
1 small onion, diced
8 ounces ground beef (90% lean)
1 (15 ounce) can tomato sauce
3 tablespoons tomato paste
1 teaspoon sugar
1 tablespoon basil minced
1 cup ricotta
1 large egg
1 teaspoon dried oregano
1 ½ cups shredded whole milk mozzarella cheese
PREPARATION
Pie Crust
Preheat Oven to 350˚F/180˚C.
Wrap pasta in a clean dish towel and fold twice, breaking pasta into smaller 1-3 inch pieces.
Cook until al dente (about 3 minutes) and drain well.
In medium-sized bowl, mix warm cooked pasta with garlic, butter, grated parmesan, egg, and bread crumbs. Still until well incorporated and the butter and cheese have completely melted.
Press pasta mixture into a deep 10-inch pie plate or casserole dish.
Bake 15-20 minutes, until crust is set and edges have started to brown
Filling
Heat oil over medium heat in a large skillet. Add onions and cook until softened, about 3 minutes. Add in ground beef and cook until lightly browned. Using a spoon, drain off any excess fat that accumulates in the pan. Stir in tomato sauce, tomato paste, and sugar. Simmer until slightly thickened, about 5 minutes. Remove from heat and mix in basil. Season with salt and pepper.
In a small bowl, mix together ricotta, egg, and oregano.
Spread ricotta mixture over the cooked pasta crust. Spread the meat sauce over the top of the ricotta mixture then cover with mozzarella. Bake at 350˚F/180˚C for 25 minutes or until golden brown on top.
Let cool for 15-20 minutes before serving.
Enjoy!
Fancy-Pants Parmesan Crisps (optional for garnish)
Pour a tablespoon of parmesan cheese onto a baking sheet lined with parchment paper. Bake at 400˚F/200˚C until cheese has melted and become golden and crisp, about 5 minutes.
Let cool before removing from parchment paper.
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MUSIC
Street Gypsies
Licensed via Warner Chappell Production Music Inc.
Made by BFMP buzzfeed.com/videoteam.
Spaghetti Pie As Made By Gail Simmons
From her new book “Bringing it Home”:
Here is what you'll need!
SPAGHETTI PIE BY GAIL SIMMONS
Servings: 8
INGREDIENTS
Unsalted butter, for greasing pan
2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
½ pound broccoli, de-stemmed and chopped
1 tablespoon water
1 pound Italian sausage, removed from casings
1 tablespoon tomato paste
1 28-ounce can whole peeled tomatoes
Salt, to taste
1 pound dried spaghetti
¼ cup whole milk
3 large eggs
2 teaspoons ground pepper
2 ½ cups cheddar cheese, grated
2 ½ cups fontina cheese, grated
1 ½ cups grated Parmesan cheese, freshly grated and divided
1 tablespoon fresh sage, finely chopped
PREPARATION
Bring a large pot of water to a boil. Heat the oven to 425º F (220ºC). Butter a 9-inch springform pan and tightly wrap the outside bottom edges with aluminum foil to seal and prevent leakage while baking.
In a large skillet over medium heat, add oil, garlic, and onion, and cook for 1 minute. Add the broccoli and water and cook until the broccoli tenderizes, about 3 minutes.
Add the sausage and cook through. Stir in the tomato paste and add the whole tomatoes. Use tongs to roughly crush them in the pan and add salt to taste (about 1 teaspoon should be fine).
Simmer, stirring occasionally, for about 5 minutes until most of the liquid has evaporated. Remove from heat and set aside.
Add salt to the boiling water and cook the spaghetti until very al dente, about 7 minutes. Drain the pasta, but do not rinse it, and reserve the pot.
In the pasta pot, whisk the milk, eggs, pepper, and about 1 teaspoon of salt. Stir in the cheddar, fontina, and 1 cup of the Parmesan cheese.
Add the sausage mixture, stir, and then carefully fold in the cooked spaghetti.
Transfer to the buttered springform pan and tightly pack the spaghetti so that the filling is flush with the top edge of the vessel. Set the pan on a parchment paper-lined baking sheet.
Bake for 35 minutes until the edges are golden and bubbling.
Remove the pan from the oven. Turn on the broiler. Sprinkle the top of the pie with remaining Parmesan and sage. Broil until the top is golden. Let the pie rest about 10 minutes before disengaging the springform.
Enjoy!
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Credits:
MUSIC
Licensed via Audio Network
EXTERNAL CREDITS
Gail Simmons