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Spaghetti Pie

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Spaghetti Pie

Roberta Reynolds
Kind of like spaghetti. Kind of like a frittata. Kind of like a pie – this Italian classic has been a way to use up left over pasta for generations. Here’s our version: Full of Italian Cheeses and vegetables, with enough cream and eggs to bind it all together. Baked until crispy on the outside and creamy on the inside. You won’t be able to stop yourself.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 1 pie

Ingredients
  

  • 1/4 pound of dried spaghetti regular or gluten-free
  • 1 ½ cups half & half
  • 2 eggs
  • 1 cup grated parmesan cheese or similar type of cheese divided
  • 1 cup diced Mozzarella or Provolone cheese cut into ¼ inch dice
  • Salt and pepper to taste
  • 2-4 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon dried mustard
  • ½ teaspoon paprika
  • Filling Options: ½ - 1 cup of the following or a combination of two or three (or more if you are so inclined) –, diced cooked turkey bacon, quartered Kalamata olives, diced roasted red peppers and/or sun dried tomatoes, roasted small tomato halves, sautéed mushrooms, sautéed chopped fresh spinach, green onion, sautéed zucchini, etc.
  • Optional for decorative top to your pie: Slice 3-4 Roma tomatoes about ¼ inch thick, starting at the stem end. Place on greased foil on a baking sheet and spray with olive oil and season with salt. Roast tomatoes for about 20 minutes or until they start to soften and caramelize. Set aside until ready to put your pie into the oven, then decorate the top of the pie with the slices.

Instructions
 

  • Cook pasta in salted, boiling water until just al dente – still firm to the bite. Drain and rinse with cold water. Set aside.
  • In a medium bowl, combine eggs, half & half, and seasonings. Set aside.
  • Place spaghetti into a large bowl. Toss in ½ cup grated Parmesan, diced Mozarella or Provolone Cheese, and the other fillings you have chosen.
  • Pour half & half mixture over the spaghetti mixture and toss until well combined.
  • Spray a deep-dish pie dish or a springform pan liberally with cooking spray.
  • Pour spaghetti mixture into pie dish. Sprinkle with remaining ½ cup Parmesan cheese and dust lightly with paprika. Place roasted Roma tomato slices around the sides of the pie. If using.
  • Bake at 350 for about 30-45 minutes until set in the middle and lightly browned on top.
  • Serve right away or chill and return to room temperature for a picnic treat.

When the weather turns rainy and cold, I require pasta. If you are in the same boat, here’s something you might want to try. It’s kind of like pasta, and kind of like a frittata, and kind of like a pizza pie. Gooey, creamy, and cheesy and full of all of those good things I crave, like roasted red pepper, kalamata olives, hunks of Mozzarella cheese, turkey bacon, roasted tomatoes and so on. Another bonus: substitute gluten-free pasta for regular pasta, and your gluten-free guests/family members will be your best friends forever. What more could we ask for?

As another added bonus as if we needed one, this pie comes together in a snap. But to me, the best part about this recipe is that you truly can make it your own. What do you like? Throw it on in – the more the merrier! I chose green onion, Kalamata olives, big hunks of Mozzarella cheese, grated Parmesan cheese, fire roasted red peppers, and turkey bacon. Oh, you will need cooked spaghetti noodles…they can be found somewhere on the bottom of the bowl.

Make sure you get it all tossed together well so every bite has good stuff in it.. And now we pour the whole business into a greased deep dish pie pan, sprinkle with a little more Parmesan, shake some paprika over the top and decorate to our hearts content with roasted Roma tomato slices if we are in the mood to do so.

Pop him into the oven for about 45 minutes to an hour. You’ll know when your creation is done when the sides are bubbling and the middle looks set. Take a super sharp paring knife and slice into the center of the pan – you should not see liquid. Oozy cheese is just fine, but liquid means more time in baking mode. Let him set up for about 20 minutes, and cut yourself a nice big slice..

Personally, I like to serve this on a nice bed of arugula that has been lightly dressed with my favorite vinaigrette. It does a good job of helping to cut the richness of the pie, which means I can then eat more.

One of the perks of blogging is to be able to eat what you make, and this is tonights dinner. Oh…yeah.. Hope you enjoy!! xoxoxxo

Hello. I’m Roberta Reynolds.

I’m so glad you dropped in! Welcome to Bird’s Nest Bakery and Café, a collection of ‘made from scratch’, seasonal recipes developed in my home kitchen. I’ve been obsessed with creating the easiest and most delicious recipes possible since I could reach the top of a stove.

I hope you’ll find this site a welcome and relaxing place where you can come for inspiration and ideas. Take a look, have fun, and feel free to modify these recipes to suit your particular palate. It would make me so happy if you would share these recipes with friends and family. After all, cooking and baking are meant to be shared with those we care about. That’s what’s so much fun about it!