Comments on: Spaghetti Pie

By: What’s For Dinner – Spaghetti Pie « Always Ashley

What’s For Dinner – Spaghetti Pie « Always Ashley — Mon, 21 May 2012 03:50:33 +0000

[...] This recipe is pretty detailed, so get the entire breakdown HERE. [...]

By: Tara S

Tara S — Fri, 11 May 2012 21:32:23 +0000

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!! :-)

By: oleg bogdanov

oleg bogdanov — Fri, 08 Jul 2011 14:24:48 +0000

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 :)

By: Staci (ClickandCookRecipes)

Staci (ClickandCookRecipes) — Wed, 04 May 2011 23:57:06 +0000

Oh man, my kids are going to love this! Great idea! Thanks so much!

By: Chas

Chas — Sun, 30 Jan 2011 18:19:20 +0000

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.

By: Chas

Chas — Wed, 26 Jan 2011 02:38:38 +0000

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.

By: Nicole

Nicole — Sun, 12 Sep 2010 19:43:41 +0000

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!

By: Lamambalina

Lamambalina — Sun, 05 Sep 2010 16:40:17 +0000

Una pasada!

Congrats!

By: CreamnAfferry

CreamnAfferry — Thu, 13 May 2010 04:34:24 +0000

Смотреть клипы, видео и всякую всячину

By: знакомства с богатыми

знакомства с богатыми — Tue, 04 May 2010 10:54:23 +0000

ок завяжу на узелок