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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.
- Kayotic Kitchen Recipe Card -
Click here for printable size.
What a great idea! I would’ve never thought to put spaghetti in a bundt pan. Spaghetti is my favorite food so this looks right up my alley. Thanks for sharing!
I did a trial run of the recipe today. Fabulous! The aroma while it was in the oven was incredible. It will look fantastic on the buffet at a birthday party next week. The box of whole wheat spagetti I used was 13 oz, so I had some leftover after filling the bundt pan. I put that into a square 8×8 pan (3/4 inch layer) and when it cooled, cut it into squares. Bonus appetizers, no forks required! Thanks, Kay.
Linda in Holland, Michigan
My mom made this for us the last time I went to visit – I can’t wait to try it out on my husband!
I have never made spaghetti pie, but a good friend of mine did it once. Will try to cook it this evening. Looks yummy!
hello. How do you get that crunched layer on top when you said to pour the egg and cheese mixture on top of the spaghetti and veggies.. because when you flip it out of the bundt pan then why is the crust on top ? it was on top cooking in the oven and I just dont uinderstand.. does it seep thru the pasta and goes to the bottom of the bumdt pan? i also make a great spaghetti pie but i never found the perfect crust for the top.. thanks
@Irka:
That’s what the breadcrumbs I sprinkle in first do.
add some freshly chopped chipotle peppers or chipotle pepper spice to the egg mixture. these smoked hot-peppers give a really low spice with lots of rich smoky mexican flavor to any dish. great on pasta, pizza, and most starchy italian dishes.
Wow, great blog. I found your site while looking for another one on Google. Don’t have time to read it all right now, but I have added it to my Favorites. I love reading blogs about cooking, it is my favorite hobby. The recipes on your site are incredible. I can’t wait to try them out on my family. They think I’m crazy (and maybe they are right lol) when they see me at work in the kitchen. Please check out my recipe web site at http://www.KAChef.com. There is a link there to get a free turkey too – it is in the upper right of every page. Have a great week!
Looks wonderful!!
I’ll try it.
Thanks.
That looks awesome, I will try it for sure.
Mmm.. looks fabulous and a great one for people like me whos always on the run and have little time for cooking
Thanks
Wow. Just. Wow
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Una pasada!
Congrats!
Kay, what a BEAUTIFUL recipe.
This is WAYY late, but to Joy from Missouri (who commented over 18 months ago… oops) who can only get plain white or plain brown eggs, don’t look in the grocery store! I’m living in Washington, and the grocery stores also only have plain brown or plain white eggs, and they’re anything BUT fresh. Go find a friend with chickens, or a farm stand, or a farmer’s market. They’ll be fresh, taste so much, be yellower, and have unique colorings and shapes. The only note about using fresh eggs like these is that the volume of egg in an egg varies greatly. If I’m cooking with them, I try to find recipes that give me a mass to use, and then I’ll weigh my eggs to get as close as I can. It’s a bit of trouble but it’s SO worth it in flavor and nutrition!
Thank you for doing this. It’s a lovely rework of a recipe, and really nicely photographed. Am making this for a date with my girlfriend.
Came out very well, girlfriend was charmed by it. Used one third regular spaghetti, one third whole grain, one third spinach colored spaghetti which all had different cooking times. Staggered putting them in the water so they were all two minutes from suggested finishing time. Using part tomato or squid ink pasta spaghetti would also color it nicely.
Oh man, my kids are going to love this! Great idea! Thanks so much!
That is amazing! I love how clearly imprinted the bottom has comeout. I make something similar to this from leftover pasta but this is just a whole new level of friking awesomeness I salute thee :)
Thank you!! I was looking all over the web for a spaghetti pie recipe and they were all so wrong. This is the one I wanted!! :-)