Best 11 Confetti Spaghetti Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you craving a dish that combines the vibrant colors of confetti with the hearty comfort of spaghetti? Look no further! In this article, we embark on a culinary journey to discover the best recipe for "confetti spaghetti pie," a delectable dish that is perfect for any occasion. Join us as we explore the secrets behind creating this pasta masterpiece, from choosing the perfect ingredients to mastering the art of layering and baking. Get ready to transform your kitchen into a confetti-filled wonderland as we unveil the recipe that will make your taste buds dance with joy.

Here are our top 11 tried and tested recipes!

CONFETTI SPAGHETTI



Confetti Spaghetti image

It's not uncommon for folks to go back for second helpings of this hearty main dish when I share it at church potluck suppers. The combination of ground beef, noodles, cheese and a zippy tomato sauce is a crowd-pleaser. -Katherine Moss, Gaffney, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 12 servings.

Number Of Ingredients 13

1 package (16 ounces) spaghetti
1-1/2 pounds ground beef
1 medium green pepper, chopped
1 medium onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
3/4 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350°. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in next 8 ingredients. Drain spaghetti; add to beef mixture. , Transfer to a greased 13x9-in. baking dish. Cover and bake 30 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, about 5 minutes longer.

Nutrition Facts : Calories 259 calories, Fat 10g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 424mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.

CONFETTI SPAGHETTI PIE



Confetti Spaghetti Pie image

Getting everyone to the dinner table is never a problem when I bake up this great pie. It's filling, plus it's packed with vitamins from all the veggies.-Ruth Lee, Troy, Ontario

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6-8 servings.

Number Of Ingredients 16

1 package (7 ounces) spaghetti
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons canola oil
2 medium tomatoes, chopped
3 tablespoons tomato paste
1/4 cup minced fresh parsley
1/2 teaspoon dried oregano
1/2 to 1 teaspoon salt
1/4 teaspoon pepper
4 large eggs, lightly beaten
1/2 cup frozen peas, thawed
1/2 cup frozen cut green beans, thawed
1/2 cup chopped fresh broccoli
1 cup shredded cheddar cheese, divided
1/4 cup grated Parmesan cheese

Steps:

  • Break spaghetti in half; cook according to package directions. Drain and rinse in cold water; set aside. In a skillet, saute onion and garlic in oil until tender. Stir in the tomatoes, tomato paste, parsley, oregano, salt and pepper. Cook until heated through, about 5 minutes., In a large bowl, toss the spaghetti and eggs. Stir in peas, beans, broccoli, tomato mixture, 1/4 cup cheddar cheese and Parmesan cheese. Transfer to a greased 9-in. springform pan. Place pan on a baking sheet., Bake, uncovered, at 350° for 25 minutes. Sprinkle with remaining cheddar cheese. Bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes. run a knife around edge of pan to loosen; remove sides. Cut into wedges.

Nutrition Facts : Calories 255 calories, Fat 11g fat (5g saturated fat), Cholesterol 123mg cholesterol, Sodium 342mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 3g fiber), Protein 12g protein.

SPAGHETTI PIE



Spaghetti Pie image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 12

Nonstick cooking spray, for greasing the pan
Kosher salt and freshly ground black pepper
1 pound spaghetti
1 pound ground beef (85 percent lean)
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cups marinara sauce, homemade or store-bought (I like Rao's)
1/2 cup whole-milk ricotta cheese
2 tablespoons minced fresh flat-leaf parsley
3 large eggs
1/2 cup plus 2 tablespoons grated Parmesan
1 cup shredded mozzarella

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-3-inch cake pan with cooking spray.
  • Bring a large pot of salted water to a boil. Add the spaghetti and cook for 3 to 4 minutes less than the package recommends, so that it is very al dente. Drain and reserve.
  • In a large skillet over medium-high heat, brown the beef, 5 to 8 minutes; season with salt and pepper. Transfer the beef to a paper towel-lined plate to drain. Wipe the skillet clean with a paper towel. Heat the olive oil in the skillet over medium heat and saute the onions until translucent, 4 to 5 minutes. Set aside.
  • In a large bowl, whisk together the marinara, ricotta, parsley, eggs, 1/2 cup of the Parmesan, 1 teaspoon salt and 1/4 teaspoon pepper. Add the cooked spaghetti, beef and onions and toss to evenly coat. Transfer to the prepared pan, top with the mozzarella and sprinkle with the remaining 2 tablespoons Parmesan.
  • Bake until the cheese is bubbling and golden brown, 25 to 30 minutes. Let rest for 5 minutes, then cut into wedges and serve.

CONFETTI SPAGHETTI SALAD



Confetti Spaghetti Salad image

The time-saving secret to this pretty salad? When pasta is almost done, toss frozen veggies in the same pot to heat until tender.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 1h25m

Yield 8

Number Of Ingredients 5

1 package (7 oz) spaghetti, broken into thirds
2 cups frozen mixed vegetables
1/4 cup coarsely chopped red onion
1 medium tomato, chopped
1/2 cup Italian dressing

Steps:

  • Cook spaghetti as directed on package, adding frozen mixed vegetables during last 5 to 7 minutes of cooking time; cook until mixed vegetables are tender. Drain; rinse with cold water to cool. Drain well.
  • In medium bowl, gently toss cooled cooked spaghetti and vegetables, and remaining ingredients to coat. Cover; refrigerate at least 1 hour to blend flavors before serving.

Nutrition Facts : Calories 190, Carbohydrate 28 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 5 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 4 g, TransFat 0 g

SPAGHETTI PIE I



Spaghetti Pie I image

The crust is made from spaghetti and then layered with cheeses, meat and sauce. Mm, mm!

Provided by Cathy

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 19

6 ounces spaghetti
2 ½ quarts boiling water
1 tablespoon vegetable oil
2 teaspoons salt
2 eggs
⅓ cup grated Parmesan cheese
2 tablespoons butter, softened
1 cup cottage cheese
1 tablespoon vegetable oil
1 pound lean ground beef
1 onion, chopped
¼ cup chopped green bell pepper
1 cup chopped tomatoes
6 ounces tomato paste
1 teaspoon white sugar
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon garlic powder
2 ounces shredded mozzarella cheese

Steps:

  • Cook spaghetti in water with 2 teaspoons salt and 1 tablespoon oil until tender but still firm. Drain. Add eggs, Parmesan cheese, and butter. Mix and shape into a crust in a greased 10-inch pie plate or springform pan.
  • Spread cottage cheese over crust. Preheat oven to 350 degrees F (175 degrees C).
  • Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Cook and stir the beef, onion, and green pepper until beef is thoroughly browned. Mix in tomatoes, tomato paste, sugar, oregano, 1/2 teaspoon salt, and garlic powder. Spread mixture over cottage cheese.
  • Bake uncovered in preheated oven for 30 minutes.
  • Sprinkle with mozzarella cheese and bake 5 to 10 minutes more, until cheese is bubbly and beginning to brown.

Nutrition Facts : Calories 524.5 calories, Carbohydrate 31.9 g, Cholesterol 144.5 mg, Fat 30.9 g, Fiber 2.9 g, Protein 29.6 g, SaturatedFat 12.8 g, Sodium 1587.3 mg, Sugar 7 g

CONFETTI SPAGHETTI



Confetti Spaghetti image

I love this recipe for potlucks or to make ahead for that trip to the cottage. It has a wonderful blend of flavors. The recipe came from Taste Of home. A real winner

Provided by Dotty2

Categories     Spaghetti

Time 50m

Yield 12 serving(s)

Number Of Ingredients 13

1 (12 ounce) package spaghetti
1 1/2 lbs ground beef
1 medium green pepper, chopped
1 medium onion, chopped
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
3/4 cup shredded cheddar cheese

Steps:

  • Cook spaghetti according to package directions.
  • Meanwhile, in a large skillet cook beef,green pepper and onion over medium heat until meat is no longer pink. Drain.
  • Stir in the tomatoes, tomato sauce, brown sugar, salt, chili powder, pepper, garlic powder, and cayenne.
  • Drain spaghetti;add to the beef mixture.
  • Transfer to a greased 13x9 baking dish.
  • Cover and bake at 350°F for 30 minutes.
  • Uncover; sprinkle with cheese.
  • Bake 5 minutes longer or until cheese is melted.

VINNY'S SPAGHETTI PIE



Vinny's Spaghetti Pie image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 1 pie, about 4 servings

Number Of Ingredients 9

1/2 cup milk
1/4 cup Parmesan
1/2 teaspoon fine salt
1/2 teaspoon freshly ground black pepper
Pinch freshly chopped parsley leaves
4 eggs
Olive oil, as needed
1/4 clove garlic, cut into razor thin slices
1/2 pound leftover cooked spaghetti (with tomato sauce clinging to it)

Steps:

  • Whisk together the milk, Parmesan, salt, pepper, parsley, and eggs.
  • Heat a large skillet over medium heat and add a little olive oil. Add the garlic and cook, stirring, until fragrant. Add the leftover spaghetti, pour over the egg mixture, and cook, without stirring, until the bottom is browned, about 5 minutes.
  • To flip the pie, set a plate the size of the skillet on top. Invert the skillet so the pie falls on to the plate. Invert the pie onto another plate, cooked-side up. Return the skillet to the medium-high heat, add a little more oil, and slip in the pie. Continue cooking until the bottom is browned, about 5 minutes more.
  • Transfer the pie to a plate, cut into wedges, and serve.

CONFETTI PIE



Confetti Pie image

Why make a plain ol' fruit pie when you could make this fun and refreshing Confetti Pie? Shredded paper not required; we used lemon gelatin cubes!

Provided by My Food and Family

Categories     Home

Time 9h15m

Yield 8 servings

Number Of Ingredients 6

2 cups boiling water, divided
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
1 cup cold water, divided
1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
2 cups thawed COOL WHIP Whipped Topping
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

  • Add 1 cup boiling water to lemon gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in 1/2 cup cold water. Pour into 8-inch square pan. Refrigerate 4 hours or until firm.
  • Stir remaining boiling water into orange gelatin mix in large bowl 2 min. until completely dissolved. Stir in remaining cold water. Refrigerate 20 min. or until slightly thickened.
  • Cut lemon gelatin into 1/2-inch cubes or decorative shapes. Add to orange gelatin along with the COOL WHIP; stir gently until blended. Refrigerate until thick enough to mound; pour into crust. Refrigerate 4 hours or until firm.

Nutrition Facts : Calories 230, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

SPAGHETTI PIE RECIPE BY TASTY



Spaghetti Pie Recipe by Tasty image

Here's what you need: spaghetti, garlic, butter, grated parmesan cheese, large egg, bread crumbs, oil, small onion, ground beef, tomato sauce, tomato paste, sugar, fresh basil, ricotta cheese, large egg, dried oregano, shredded mozzarella cheese

Provided by Jordan Kenna

Categories     Dinner

Yield 6 servings

Number Of Ingredients 17

4 oz spaghetti, or angel hair, broken in half 2 times
2 cloves garlic, minched
2 tablespoons butter
1 cup grated parmesan cheese
1 large egg, beaten
2 tablespoons bread crumbs
2 tablespoons oil, vegetable or canola
1 small onion, diced
8 oz ground beef, 90% lean
15 oz tomato sauce, 1 can
3 tablespoons tomato paste
1 teaspoon sugar
1 tablespoon fresh basil, minced
1 cup ricotta cheese
1 large egg
1 teaspoon dried oregano
1 ½ cups shredded mozzarella cheese

Steps:

  • Preheat oven to 350˚F (180˚C).
  • Wrap pasta in a clean dish towel and fold twice, breaking pasta into smaller 1-3 inch (2½ - 7½ cm) 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 (25-cm) pie plate or casserole dish. Top with bread crumbs.
  • Bake 15-20 minutes, until crust is set and edges have started to brown
  • 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.
  • 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.
  • Enjoy!

Nutrition Facts : Calories 526 calories, Carbohydrate 29 grams, Fat 30 grams, Fiber 2 grams, Protein 32 grams, Sugar 7 grams

CONFETTI SPAGHETTI SQUASH



Confetti Spaghetti Squash image

Lovely fall "spaghetti" recipe. Making use of the veggies from your local farmers garden or late fall garden. DH and I made this up one day when we were trying to use up some of our over abundant garden tomatoes. Note* a side dish for 4 or main dish for 2. Adapted from a recipe found on Hy-Vee.com

Provided by kittycatmom

Categories     Vegetable

Time 50m

Yield 3-4 cups, 4 serving(s)

Number Of Ingredients 6

1 (2 1/2 lb) spaghetti squash
2 -3 tablespoons butter
3 medium tomatoes, seeded and chopped (about 1 pound)
1 medium zucchini, cut into 1/2-inch pieces
salt and pepper, to taste
1/2-1 cup grated parmesan cheese

Steps:

  • Preheat oven to 350°F.
  • Cut squash in half lengthwise and scoop out seeds. Place cut-side-down in shallow baking dish. Bake 30 to 40 minutes.
  • Use fork to scrape out spaghetti-like strands; set aside.
  • In saucepan melt butter over medium heat. Add zucchini and tomatoes; cook until just soft. Stir in squash. Season to taste with salt and pepper. Sprinkle with grated Parmesan.

Nutrition Facts : Calories 217.2, Fat 11.2, SaturatedFat 6.2, Cholesterol 26.3, Sodium 289.8, Carbohydrate 25.4, Fiber 1.6, Sugar 3.4, Protein 8.1

CONFETTI PIES



Confetti Pies image

This is a very easy pie to make, and it is wonderful for hot summer days. Use pineapple tidbits or chunks.

Provided by Billie Jean Davis

Categories     Desserts     Pies     Fruit Pie Recipes

Yield 16

Number Of Ingredients 6

1 (14 ounce) can sweetened condensed milk
½ cup lemon juice
1 (8 ounce) container frozen whipped topping, thawed
2 (11 ounce) cans mandarin oranges, drained
1 (8 ounce) can pineapple tidbits, drained
2 (9 inch) prepared graham cracker crusts

Steps:

  • In a large bowl, beat together condensed milk and lemon juice. Beat in whipped topping. Stir in well drained fruit. Beat, beat, beat until mixture looks like confetti.
  • Pour filling into graham cracker crusts, and chill for at least 4 hours.

Nutrition Facts : Calories 305.5 calories, Carbohydrate 44.7 g, Cholesterol 8.3 mg, Fat 13.1 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 5.9 g, Sodium 208.5 mg, Sugar 35.7 g

Tips:

  • To make the confetti spaghetti pie more colorful, use a variety of colored bell peppers, onions, and olives.
  • If you don't have spaghetti on hand, you can use any other type of pasta, such as macaroni, penne, or rotini.
  • Feel free to add other ingredients to the pie, such as cooked chicken, ground beef, or sausage.
  • If you're short on time, you can use a pre-made pie crust. Just be sure to thaw it according to the package directions before filling it.
  • Serve the confetti spaghetti pie with a side of garlic bread or a green salad.

Conclusion:

Confetti spaghetti pie is a fun and easy dish that is perfect for a weeknight meal. It's also a great way to use up leftover spaghetti. With its colorful appearance and delicious flavor, this pie is sure to be a hit with the whole family.

Related Topics