This is a baked version of my grandmother’s Spaghetti Pie, which is made from scratch, as opposed to using leftover spaghetti for a quicker version done on the stovetop. This recipe can have multiple variations by adding any any veggies or meat to the pasta mixture before baking it.
Ingredients
Butter for greasing a springform pan.
1 lb. of dried spaghetti.
1 jar of your preferred Due Cellucci Sauce.
1 1/2 cups of milk (with some fat is preferred but if you only have skim it will do)
3 large eggs.
1 tsp. each of salt & pepper (plus salt for the pasta water)
1 cup of grated Parmigiano cheese.
1/2 cup additional of grated Parmigiano cheese for topping the pie.
Pre-Preparation
– Heat oven to 425.
– Generously butter sides and bottom of 9″ springform pan, using room temperature butter.
– Very important: wrap the outside of pan tightly in aluminum foil, especially focusing on where the ring fits into the base – snugly crimp the foil well, all around the base area.
– Set pan aside.
Preparation
1. Bring a large pot of well-salted water to boil.
2. Add spaghetti to boiling water (break in half if desired) and cook to just al dente, about 2 minutes shy of being done.
3. Drain well and let cool slightly, then toss the spaghetti with a jar of your favorite Due Cellucci Sauce.
4. In a large bowl, whisk together eggs and milk, add salt & pepper, then stir in 1 cup of Parmigiano cheese.
5. Pour mixture over the sauced spaghetti and mix well.
6. Pour everything into the buttered, prepped springform pan, and place pan on a baking sheet.
7. Sprinkle remaining 1/2 cup of Parmigiano cheese over the top of the pie. Bake for 35-45 minutes.
8. Check for doneness by gently pressing the middle of the pie, to see if there is some bounce in the center.
9. Change oven over to broil setting and carefully let the top of pie get nicely browned. About 2-5 minutes depending on your broiler, use the middle or lower rack to not chance burning the top!
Once out of the oven, carefully loosen all sides around the pie, using a soft butter knife or thin spatula/flat dowel so as not to scratch springform pan. Then carefully remove the ring, run a spatula underneath the pie to loosen from the base and slide onto a serving plate.
You can also add any veggies to the “pie” This one had kale and peas…
