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Tuna Spaghetti Pie

 Tuna Spaghetti Pie
I'm a real pasta fan and I like fish as well, so I decided to combine the two. When my granddaughters are over, I make this dish in tart tins, so each girl can have her own pie. That works for both pint-size and senior-size appetites.—Mrs. Ruth Lee, Troy, Ontario
6 ServingsPrep: 30 min. Bake: 35 min.

Ingredients

  • 4 ounces uncooked spaghetti, broken into 2-inch pieces
  • 1/4 cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • 1 teaspoon butter
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • FILLING:
  • 1 tablespoon finely chopped onion
  • 1 teaspoon butter, melted
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon garlic and herb seasoning
  • 1/8 teaspoon pepper
  • 1/4 cup milk
  • 1/4 cup sour cream
  • 1 egg, lightly beaten
  • 1 can (6 ounces) tuna, drained and flaked
  • 1/4 cup grated Parmesan cheese, divided
  • 1 small tomato, thinly sliced
  • Minced fresh parsley

Directions

  • Cook spaghetti according to package directions; rinse in cold water

2 of 2

Tuna Spaghetti Pie (continued)

Directions (continued)

  • and drain. In a large bowl, combine the spaghetti, Parmesan cheese,
  • egg, butter, garlic, salt and pepper. Press onto the bottom and up
  • the sides of a greased 9-in. pie plate; set aside.
  • In a large skillet, saute onion in butter until tender. Remove from
  • the heat. Stir in the flour and seasonings until blended. In a small
  • bowl, beat together the milk, sour cream and egg. Stir into the
  • onion mixture until blended.
  • Fold in the tuna; spoon into crust. Sprinkle half of the Parmesan
  • over pie. Arrange tomato slices over cheese; sprinkle with remaining
  • Parmesan.
  • Bake at 350° for 35-40 minutes or until crust is golden and
  • filling is puffy. Sprinkle with parsley. Let stand for 5-10 minutes
  • before cutting. Yield: 6 servings.
Nutritional Facts: 1 serving (1 piece) equals 216 calories, 9 g fat (5 g saturated fat), 99 mg cholesterol, 636 mg sodium, 17 g carbohydrate, 1 g fiber, 16 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.