Spaghetti Pie

We’ve talked about it before. I’m not a casserole kind of chef, I’m an over-thinker who genuinely enjoys multiple components. The more complicated, the better. I crave a challenge. That is all well and good in a life that revolves only around me, but alas, I am married to midwestern man that just needs a dang casserole once in a while.

Once in a while is an overstatement. Poor Travis gets his casserole fill perhaps once a year, and even then he probably has to make it himself. The rest of the year he’s tortured with crepes, dim sum, tapas and any other variety of international dishes I want to tackle. He leads a difficult life.

As a byproduct of a recipe testing weekend, we found ourselves drowning in spaghetti with roasted tomato sauce. In my strange world I love cold leftover noodles. Sometimes I think I make pasta just so I can eat the cold leftovers the next day. It’s a strange enjoyment and I certainly can’t expect one single other person on the planet to like my cold leftovers, so I pondered how I could re-purpose the mountain of pasta in our refrigerator.

I seem to remember some faceless host on Food Network baking leftover spaghetti bolognese in a springform pan and calling it “Spaghetti Pie”. I have no recollection of who it was, and when I search Food Network for said dish, I’m greeted with any variety of options. Not one to ever actually read a recipe (ironic, I know), I ran with intuition and set to figuring out my own version.

I already had the spaghetti and tomato sauce, mixed together (in great abundance, I might add). I buttered my 100 year old cast iron skillet, tossed the spaghetti with an egg and ricotta to bind, and topped with bechamel – a la Italian lasagna or moussaka. The result was a gooey, cheesy, comforting mushy casserole for which my husband was extremely grateful.

Print

Spaghetti Pie

Comforting and wonderful, spaghetti pie feels just like a hug.

  • Author: ljacksnacks
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 mintues
  • Yield: 6-8 servings
  • Category: Pasta
  • Method: Roasting
  • Cuisine: Italian American

Ingredients

Instructions

  1. Preheat oven to 400
  2. Remove sausage from casing and cook on medium heat. Once cooked remove and cool.
  3. Combine sausage, spaghetti, eggs, mozzarella and ricotta.
  4. Place spaghetti mixture into a greased medium casserole dish.
  5. Top with bechamel.
  6. Bake for approximately 30 minutes, or until bechamel is bubbly and golden
  7. Remove from oven and allow to cool for 10 minutes before cutting into pieces.

Keywords: Spaghetti Pie, Spaghetti, Tomato Sauce, Italian American Recipes, Italian Recipes, Casserole, Spaghetti Casserole, Bechamel, Lasagna, Spaghetti and Tomato Sauce

 

10 Comments

  1. This sounds awesome! I am not one for complicated dishes either, so in that sense I am totally with your husband.

     
  2. Stephanie Eddy

    This spaghetti pie looks delicious! I am definitely going to try it!

     
  3. Oh my gosh, looks so delicious!!!!! I love gooey and cheesy 🙂 I’ll definitely be trying this one day soon. Thanks!

     
  4. yum to the yum yum! bookmarking this now 🙂

    Kasey
    TheStyleWright.com

     
  5. This reminds me of my great aunt’s recipe for baked spaghetti. It was always a favorite so I can’t wait to give this one a try.

     
  6. Hahaha I can totally relate to the number of components and challenges to a dish. I felt so alone on this! So thank you for that. But I do think you should make casseroles more often, as I think this one looks delicious!

     
  7. Wow what a simple recipe my kids would love this!

     
  8. This definitely looks like something my boys would love!

     

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