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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