Feb 20, 2009

Spaghetti Pie

 

This is not what you think it is! Or maybe it is.

I like to serve food buffet-style. It’s such a relaxed and informal way of eating during holidays or other get-togethers. Especially food you can make ahead of time and simply pop in the oven at the moment supreme is a big hit in my kitchen. This spaghetti ‘pie’ is one those slightly unorthodox recipes I like so much.

It’s best eaten cold or lukewarm, so you can make it in advance. It’s just a fun way to serve spaghetti as a side dish and not have it be the main coarse for a change. I can only eat so much bolognese sauce before it starts coming out of my nose, really.

It’s also a great dish for people who are not into potatoes—yes, they really do exist. At least I think they do. This goes very well with spicy meat balls in tomato sauce, have to admit that.

 

Ingredients:

10 oz spaghetti
7 oz cheese
2 bell peppers
1 large onion
1 large carrot
2 spring onions
2 tomatoes
4 eggs
1 tsp lawry’s seasoned salt
2 tbsp breadcrumbs
1 tbsp parmesan
1 tbsp parsley
1 tsp basil
pepper
cayenne

 

Directions:

As always, I start by peeling and finely chopping my carrot.

 

Color bomb! Chop the bell peppers and onion. Try and keep them the same size as the carrots. Finely slice the spring onions.

 

No tomato sauce but I do want to add a hint of tomato flavor. I’ve washed and chopped 2 pretty firm tomatoes.

 

It looks so bright and cheerful. I’m a sucker for vegetables, can’t help it.

 

Heat 1 tbsp oil and cook the vegetables -over low to medium heat- for about 5 minutes. Add the tomatoes after 5 minutes and season with pepper and salt. Or use garlic salt, as I did. Finish with 1 tbsp dried parsley.

Turn the heat off and set the veggies aside.

 

Boil your spaghetti according to the instructions on your package. I like mine a little al dente, so I cook them for 7 to 8 minutes. Don’t forget to adequately salt the water! Nothing worse than under-seasoned pasta.

Keep in mind that you can do this with any kind of pasta. You can also break the spaghetti up in little pieces.

 

I opened my fridge and -much to my dismay- only found a few lonesome cheese slices in stead of the large chunk I expected to find. Oh well, I just gave them a chop. Make do with what you have. I’ve used Gouda cheese, but go for a nice, spicy cheese. Cheddar would be great, too, but is crazy expensive here!

 

The sky is the limit, really. You are only limited by your own imagination (and budget). Add tiny pieces of flavored cream cheese, a splash of heavy cream, a little roquefort or any other type of cheese.

Lightly oil your bundt pan, and sprinkle 2 tbsp breadcrumbs on the bottom.

 

Break 4 eggs over a bowl. Use room temperature eggs.

 

Add 1 tsp (1/2 tsp if you like it less salty) lawry’s seasoned salt, 4 tbsp milk, a good pinch of cayenne, 1 tbsp parmesan and 1 tsp dried basil (or oregano) to the eggs.

 

Start whisking! Add the grated (or chopped) cheese to the egg mixture.

 

Drain the pasta and rinse it with cold water. You’ll be adding the eggs, if the pasta or vegetables are hot … really bad things happen. You’ll end up with scrambled eggs. It’s not a pretty sight, at least not in this dish.

 

Simply combine the pasta and vegetables. Transfer them to the bundt pan and make sure you distribute the vegetables evenly. So don’t be afraid to dig your hands in there! Pour the egg and cheese mix all over.

 

I’ve used a fork to mix the cheese in with the vegetables.

 

The trick is to turn on the oven after you’ve placed the bundt pan in the center of it. Don’t preheat your oven. Give the pie 30 minutes at 400F (200C). Let the pie cool off in the oven for about 15 to 30 minutes before taking it out.

Here’s what mine looked like after I took it out.

 

Flip it over on a large plate and serve -either cold or luke warm- in thick slices. Really nice with a big, green salad on the side.

 

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    71 Comments »

    1. 1

      It looks delicious! And what an original way of making spaghetti haha

      amwtang on Feb 20, 2009 @ 10:59 am Reply
    2. 2

      OMGosh!! This sounds wonderful……may try this this weekend!! Thank you!

      CindyP on Feb 20, 2009 @ 3:04 pm Reply
    3. 3

      Well, YUM! Between this and your tangerine chocolate cake I might have to buy a bundt pan.

      Ann from Montana on Feb 20, 2009 @ 3:11 pm Reply
    4. 4

      That looks amazingly delicious to me. I’m also a sucker for veggies, so that pie is right up my alley. After the birth of my youngest son (I have 4 of them!), a lovely woman from my church brought over some spaghetti pie for us…..I really did appreciate her kindness, but let’s just say that every time I eat cream cheese these days, her pie pops into my head. There were no veggies…Just spaghetti and about 20 blocks of cream cheese. My kids loved it though! :)

      Sarah on Feb 20, 2009 @ 3:45 pm Reply
    5. 5

      Oh my, I am buying a bundt pan especially to make this.

      laura k on Feb 20, 2009 @ 3:49 pm Reply
    6. 6

      YUM! I must make this…. SOON! It looks so colorful and delicious!!

      sarah on Feb 20, 2009 @ 3:52 pm Reply
    7. 7

      Long time lurker, first time commenter :)

      Wow. This looks absolutely delicious. And finally, I will get to use the bundt pan we got for our wedding last year – what a great dish to break it in!

      Keep up the great recipes and photography. Love it!

      Patricia @ Bloom Where You're Planted on Feb 20, 2009 @ 4:37 pm Reply
    8. 8

      Okay this is the most unique recipe I have seen in a very very long time. I love the photos and using the tube pan is a great idea. I am going to make this for a dinner that I am hosting next week!

      Treehouse Chef on Feb 20, 2009 @ 4:48 pm Reply
    9. 9

      oh yum! looks good. Thanks Kay!

      too funny though. Yesterday, I just found online a recipe for spaghetti pie, though it uses a white sauce and then a tomato sauce on top….. I’ll send it to you, if you want.

      Kat on Feb 20, 2009 @ 6:05 pm Reply
    10. 10

      What a DAMN incredible Idea – I love this one and I may even be able to get the fussy step boy in the house to eat it as well!!

      Cathy on Feb 20, 2009 @ 6:11 pm Reply
    11. 11

      How INATTENTIVE can I be???? I noticed only NOW a comment you left on my blog in August 2008! *red with shame*
      What a beautiful blog you have, Dutch girl!!! The photos are just great. You’re in my favourites now! Better late than never! :D
      Ciao from Amsterdam!

      Nicoletta on Feb 20, 2009 @ 7:33 pm Reply
    12. 12

      How timely! I have a potluck on Sunday and I didn’t know what to make. This is PERFECT!!! I was going to throw my bundt pan away because I never use it. Your recipes have made me change my mind!

      Thanks for the yummies!

      Deborah on Feb 20, 2009 @ 8:17 pm Reply
    13. 13

      I use aged provolone or asaigio Have not used vegies, but will try it that way, good way to use up leftover spagetti.

      suzanne crisafi on Feb 20, 2009 @ 8:26 pm Reply
    14. 14

      Oh my gosh! That looks so gorgeous! I love the ring mold!

      veggiebelly on Feb 20, 2009 @ 11:38 pm Reply
    15. 15

      I always hated spaghetti pie when I was a kid, because my mom baked it in a regula pie pan, so the inside was soggy and the outside was burnt. Baking it in a tube pan is a brilliant idea! Besides which, I’m a sucker for fancy pans, and I love this one. Any idea where I can find one?

      Megan on Feb 21, 2009 @ 3:11 am Reply
    16. 16

      This sounds wonderful. I would love the recipe for the one with the cream cheese too!

      Louise Davis on Feb 21, 2009 @ 3:20 am Reply
    17. 17

      This looks beautiful! I made a similar recipe of Giada’s a while back, but this looks so much tastier. Thanks for sharing!

      Hayley on Feb 21, 2009 @ 5:11 am Reply
    18. 18

      Megan, you had me smiling. This pan belonged to my grandmother … it’s ancient!

      Kay on Feb 21, 2009 @ 7:56 am Reply
    19. 19

      Kat, I’d love to get the recipe! Thanks.

      Kay on Feb 21, 2009 @ 11:51 am Reply
    20. 20

      All good things… Fresh veggies, pasta and especially cheese! And even better it’s so easy to make! I’ll be trying it soon. Love the use of the bundt pan.

      Farmer Gal on Feb 21, 2009 @ 6:30 pm Reply
    21. 21

      That looks awesome :-D. A fun twist on spaghetti. I might have to actually buy a bundt cake and try it soon. As usual … the photos kick ASS.

      Kristy on Feb 21, 2009 @ 6:53 pm Reply
    22. 22

      Love your recipes, love your photos. Especially love the new printable recipe cards. Thanks for sharing your many talents with us!

      Cindee on Feb 21, 2009 @ 8:12 pm Reply
    23. 23

      That looks absolutely delicious. I’d have to make a few changes so my gluten free daughter could eat it, but maybe I could get some veggies in her.

      Crysi on Feb 21, 2009 @ 8:40 pm Reply
    24. 24

      HOW did you think of this? So unique! I am so making this! Beautiful.

      The Italian Dish on Feb 21, 2009 @ 9:45 pm Reply
    25. 25

      Your eggs are so pretty. The only ones I can get here (in Missouri) are plain white or plain brown.

      Joy on Feb 22, 2009 @ 6:50 am Reply

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