Spaghetti Pie

Remember the Spaghetti Pie at M. Wells? It was seemed delicious, so comforting, and so simple that I couldn’t believe I hadn’t made it myself. There was only one way to fix this – I would have to make it, of course. All I needed was left over spaghetti and sauce, and I don’t know anyone who doesn’t make too much spaghetti when they make it. I used my chicken meatball sauce for this recipe, but any sauce you have will work great! And the recipe could not be easier:
Spaghetti Pie

Ingredients:
About 1 lb total of leftover pasta and sauce (you want more pasta than sauce – not too soupy)
7 Eggs
1 tsp. each Salt and pepper, to taste
2 Cups Parmesan or Pecorino Romano Cheese

1) Put the eggs into a large bowl and whisk them so all the yolks are broken. Also, preheat the oven to 350 F

 2) Add the cheese, salt and pepper, and whisk until the eggs and cheese are emulsified.The mixture should look sort of white and be pretty thick.

 3) Add the spaghetti to the bowl.

4) Mix the spaghetti in with the egg mixture until it is all incorporated.You might as well just use your hands…its such a gloppy mess, there isn’t any other way to make sure you get it all incorporated. Be sure to break up your meatballs into smaller pieces if you are using meatballs – you want them to be in bite size chunks.

 5 )Pour the spaghetti mixture into a nonstick pan over medium-high heat, for about 20 minutes.The pan MUST be nonstick, or the pasta won’t come out properly. This way, no olive oil is necessary, which is great because then the pasta won’t absorb it and become leaden and heavy.

 6) When the edges of the pasta start to firm up, like an omelette, pop the whole pan into the oven for another 30 minutes.

 7) The dish is done when the pie is firm to the touch and a knife put into the middle of the dish comes out cleanly(some sauce residue is expected, but you don’t want any runny eggs).

8) Invert the pasta pie onto a large plate or sheet tray(it seems scary, but it’s really not too difficult),

and Ta-Da!

9) Serve!
This is one of those things where the whole is greater than the sum of its parts. Pasta, eggs, and cheese all combine to make the most delicious dish. The combination is just unreal. Crispy, caramelized crust crunches down into soft, creamy, cheesy interiors. Fresh with tomatoes, sharp with cheese and hearty with the pasta, this really gives new life to your old spaghetti. It is quick, it is inexpensive, and you can make it with any pasta you have left over – perfect for a party or for vegetarians. Dare I say that it’s better than M Wells’ version?
Oh, I dare.

Comments

  1. ldyginger says:

    YUMO!

  2. Hungry says:

    Woah, last night's dinner to next day's brunch! Awesome. And btw, it's Barilla pasta time!

  3. i speak Foodie says:

    I can't wait to have leftover spaghetti now – great demo with the photos!

  4. Fritos and Foie Gras says:

    @ldyginger-indeed!
    @Hungry-Haha it so is!
    @Ispeakfoodie-thank you so much!!

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