06 Feb Spaghetti Pie
Italians are apt not to waste anything, especially not leftover pasta (if there is any!). A dozen eggs and lots of parmesan cheese envelop the spaghetti in this recipe to create a perfect one dish meal. If you don’t have leftover spaghetti, feel free to make up a new batch. We won’t tell. Served warm or at room temperature, spaghetti pie can be a great appetizer or main dish served with a crisp salad.
3 tablespoons butter, softened
1 pound spaghetti
salt, for pasta
12 eggs, lightly beaten
1 ½ cups grated parmesan cheese
¼ cup extra virgin olive oil
1 garlic clove, very finely minced
½ cup Italian parsley, chopped
salt and freshly ground pepper, to taste
1 cup mozzarella cheese, shredded
9” x 12” baking dish, preferably glass€
Lightly grease the inside of a 9” x 12” baking dish with the butter. Preheat the oven to 350° F.
Prepare the spaghetti according to the package directions and undercook by 2 or 3 minutes. It should be very al dente. Drain and rinse with cool water. Set aside.
Beat the eggs lightly to combine. Stir in the grated parmesan cheese, extra virgin olive oil, finely minced garlic, parsley, salt and pepper.
[Chef’s Note: Be sure not to add too much salt as the cheese has plenty of salt already.]
Add the egg mixture to the spaghetti and mix until all the spaghetti is well blended with the eggs. Pour into the buttered baking dish and spread the spaghetti mixture evenly in the pan. Cover with foil and bake for 40 minutes or until the eggs are completely set. Uncover the spaghetti pie and sprinkle the shredded mozzarella cheese over the top and bake, uncovered, for another 5 minutes or until the mozzarella is melted and slightly browned. Remove from the oven and cool.
Spaghetti pie is best served at room temperature. It can be kept in the refrigerator for up to 3 days. If longer storage is required, it can be wrapped in plastic wrap and then in foil and placed in the freezer for up to a month. Thaw and bring back to room temperature before serving.
Spaghetti pie is one of those delightful recipes that can be creatively adapted to individual tastes. Feel free to add your own special ingredients such as pepperoni, prosciutto, maple ham, sun dried tomatoes, blanched vegetables or other types of grated cheese. You can also substitute whole wheat or spinach spaghetti, or even linguine or fettucine.
Recipe and photo by Lia Soscia