Baked Spaghetti Pie, Oh My! Here's a Chef's Easy Spaghetti Pie Recipe by Gigi Gaggero

Pasta Dinner
a month ago
Baked Spaghetti Pie, Oh My! Here's a Chef's Easy Spaghetti Pie Recipe

Stuck in a spaghetti rut? This spaghetti pie recipe will put a spin on the traditional spaghetti night. Serve with a garden salad and garlic bread

You'll need:

  • 1 pound cooked and drained spaghetti noodles
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced fine 
  • 1 medium yellow onion, diced small 
  • 1 small zucchini, sliced into 1/2-inch coins 
  • 1/2 cup mushrooms, quartered 
  • 1 can (14 ounces) diced tomatoes
  • 1/4 cup homemade or store-bought pesto
  • 2 eggs, beaten 
  • 6 fresh basil leaves, roughly chopped 
  • 1 cup mozzarella cheese, shredded 
  • 1/2 cup Parmesan cheese, grated fine

Here's how to make it:

  1. In a large skillet heat the olive oil until shimmering. Add the onions and sauté until translucent, about 4 minutes. Add zucchini and mushrooms and continue to sauté for an additional 5-8 minutes until vegetables are cooked through but still firm to the bite. Add the garlic and cook an additional minute. Season with salt and pepper, to taste.
  2. In a large bowl, combine pasta, the cooked vegetable mixture, remaining ingredients and half the mozzarella and Parmesan cheese. Toss well. Taste and adjust seasoning with salt and pepper. Transfer to a 9-inch pie dish. 
  3. Bake for 20 minutes. Remove from the oven and top with the remaining cheese. Bake for an additional 5 minutes or until cheese is melted. Let it stand for 5-10 minutes before serving. Top with additional grated Parmesan cheese at serving time. Cut into wedges and serve.

Photo: Katie Serbinski

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