Spaghetti pie might sound strange, but once you give it a try, you’ll add it to the dinner rotation, especially on nights when you feel like you have no time, no patience and no idea what to make. Since your January detox has probably long been forgotten, it’s time to get carbs and cheese back into your life. It’s easy and delicious. You can put it together hours before the family is ready to eat.
This is a budget-friendly meal. It’s a great way to use up leftover pasta, but I find myself making pasta just to have a big slice of spaghetti pie. Either way, you’re looking at less than $2 per slice. (Want to jazz up your regular pasta dinner? Try this carbonara recipe.)
Make the pie, toss up a big salad and some garlic bread if you feel so inclined. Dinner will be on the table before you can say buon appetito!
Presto spaghetti pie
Start to finish: 40 minutes
1 pound spaghetti, cooked
2 tablespoons of butter, plus more for the pan
1 egg, beaten
8 ounces tomato sauce
½ cup Parmigiano cheese, grated
1 cup mozzarella cheese, grated and divided
Cook the spaghetti until al dente and toss with the butter. Allow the pasta to cool for 5 minutes. Add beaten egg, tomato sauce, Parmigiano cheese and ½ cup of the mozzarella. Mix to combine.
Butter an 8-inch, springform pan and pour the spaghetti mixture in. Top with the remaining ½ cup of mozzarella cheese. Bake for 20 minutes, enough to melt the cheese.
Remove sides of the pan and slice into 8 wedges. Serve immediately.
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Image: Anna F. Gass