White Spaghetti Pie

White Spaghetti Pie

1 Review 1 Pic
  • Prep

    15 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 30 m
JENNYCM76
Recipe by  JENNYCM76

“My husbands favorite. Simple and delicious. A white macaroni and cheese with meat. I have also made with cooked drained Italian sausage. Leftovers are really good. The degreasing is an added step, but it really helps. I made it with out doing that the first time, it was so greasy I couldn't eat it.”

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Ingredients

Adjust Servings

Original recipe yields 1 9x13-inch dish

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Spray the inside of a 9x13-inch baking dish.
  2. Bring a large pot water to a boil; add salt. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 7 minutes. Drain.
  3. Line a microwave-safe plate with paper towels; arrange pepperoni atop paper towels. Top with another paper towel.
  4. Microwave pepperoni for 1 minute. Carefully remove top paper towel to release steam; replace with new paper towels (top and bottom) and continue microwaving, in 1-minute intervals, until most of the grease has been released. Repeat with salami.
  5. Whisk eggs and milk together in a large bowl; mix in elbow macaroni, pepperoni, salami, mozzarella cheese, Parmesan cheese, Italian seasoning, and red pepper flakes. Transfer mixture to the prepared baking dish; pat down with a spoon. Cover dish with aluminum foil.
  6. Bake in the preheated oven for 45 minutes. Remove aluminum foil and bake until bubbling and lightly browned, about 10 more minutes. Let sit for 10 minutes before serving.

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Review (1)

Rate This Recipe
Molly
1

Molly

November Faceless Frenzy 2013 - This is like a baked macaroni and cheese with meat. It bakes up quite firm because of the eggs and I believe, the noodle choice. We all enjoyed this for dinner, and I would like to try it again with a different noodle choice. Maybe angel hair pasta or cut spaghetti. The red pepper flakes were lost in the recipe. If you like 'heat' I would use half mozzarella cheese and half pepper-jack cheese. Good solid recipe with room to play.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 645 cal
  • 32%
  • Fat
  • 32.7 g
  • 50%
  • Carbs
  • 45.9 g
  • 15%
  • Protein
  • 39.8 g
  • 80%
  • Cholesterol
  • 249 mg
  • 83%
  • Sodium
  • 3082 mg
  • 123%

Based on a 2,000 calorie diet

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