Today I want to introduce you all to Spaghetti Pie. It might sound strange, but I promise, once you give it a try, you’ll be adding it to the dinner rotation, especially on nights when you feel like you have no time, no patience and no idea what to make. It’s easy, delicious and you can even put it all together hours before the family is ready to eat.
It’s a great way to use up left over pasta but I find myself making pasta just to have a big slice of spaghetti pie. Make the pie, toss up a big salad, some garlic bread if you feel so inclined and dinner will be on the table before you can say Buon Appetito!
Presto Spaghetti Pie
1 lb spaghetti, cooked
2 tablespoons of butter, plus more for the pan
1 egg, beaten
8 oz tomato sauce
½ cup parmigiano cheese, grated
1 cup mozzarella cheese, grated and divided
Cook the spaghetti until al dente and toss with the butter. Allow the pasta to cool for 5 minutes. Add beaten egg, tomato sauce, parmigiano cheese and ½ cup of the mozzarella. Mix to combine.
Butter an 8-inch, springform pan and pour the spaghetti mixture in. Top with the remaining ½ cup of mozzarella cheese and bake for 20 minutes, enough to melt the cheese.
Remove sides of the pan and slice into 8 wedges. Serve immediately.
In case you missed it…previous FIF recipes:
Anna is working on a cookbook featuring recipes from around the world. She cooks with immigrants to translate their favorite and best recipes to paper for generations to come. If you have a Nonna who would be interested in cooking with Anna, please reach out via email: firstname.lastname@example.org