The Best Italian & Italian-American Recipes on the Internet
August 16, 2011
Spaghetti Pie
Let over pasta with beaten egg mixed in makes a wonderful pie
So I had some spaghetti with basil pesto left over from last night’s dinner. This happens once in a while–they don’t eat all the pasta and some inevitably spends the night in the fridge. But boy-oh-boy the next day it’s breakfast–a spaghetti pie.
You can make this with just about any left over long pasta with just about any sauce (seafood not so good, however). Start the day by beating a few eggs in a big bowl, add the left over pasta and toss. Pour it into a baking dish. Throw it in the oven and take it out after your shower.
Spaghetti pie for breakfast–maybe with a fresh peach salad? Save it for later and enjoy it as a side dish or part of an antipasti course.
The pie is moist inside and those golden pasta strands on top have a crispy, nutty flavor.
This recipe is good for about a 1/4 pound of leftover pasta. If you have more leftovers, simply add another egg.
Spaghetti Pie
Ingredients
leftover long pasta
3eggs
1 tablespoonEVOO
1 tablespoonfreshly grated pecorino or parmigiano
Cooking Directions
Heat oven to 375 degrees.
Beat the eggs in a large bowl.
Toss in the pasta and coat well with the egg.
Lightly oil a baking dish.
Pour in the pasta and spread it evenly.
Sprinkle with EVOO and grated cheese.
Bake until some top strands of pasta turn golden about 20 minutes.
Serve immediately or at room temperature.
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Thanks to all you wonderful folks who finally helped me find the spaghetti pie I grew up on loved it at room temp or out of fridge. Ours was made with lots of butter anyone know if its a stick per pound? there was no fancy EVOO except on the lettuce dressed with salt red wine vinegar. Please I have been looking for years for that one recipe no fancy fritata or pizza with a spaghetti crust. It was I know a pound of spaghetti 1/2-1 cup of grated cheese a out 4-6 eggs,butter n black pepper mix it all together put in a large rectangle baking dish and bake til top brown don’t know what oven temp was. This started out in our neighborhood for left over pasta of any kind. It was always in a school recipe calendar out on the north shore of Long Island NY Huntington area HELP
Looks like you can adapt my recipe for the one you enjoyed on Long Island. I’d say you should use a stick of unsalted butter to coat the spaghetti instead of olive oil. More grated pecorino or parmigiana never hurts. Use a 1/2 cup. Add the eggs and salt and pepper to taste. Mix well. Butter the baking pan, add the spaghetti and bake at 375 degrees until the top is golden brown. Let me know if it works for you.
My sister emailed me to remind me that we often don’t wait for leftovers. We love spaghetti pie so much we make it from scratch.
Here are some measurements that Ro didn’t include below. For a pound (500 grams) of pasta use 6 eggs beaten and mix in 1/2 cup grated cheese, 1/4 cup minced Italian parsley, a tablespoon of freshly ground black pepper and salt to taste. You can use a oil spray but I like the flavor of EVOO. Bake it as described in the recipe above.
Hi Gianni,
I also make a Spaghetti Pie and not always with leftovers since I really like it.
I add eggs, lots of black pepper, some parsley, and either romano or parmigiano cheese (whatever I happen to have on hand). I mix this all together and then place the mixture in a baking dish sprayed with cooking spray. Then put a nice handful of cheese on top until golden brown and enjoy. The more black pepper the better – memories of having this cold from the “frig” when I got home from school.
Thanks to all you wonderful folks who finally helped me find the spaghetti pie I grew up on loved it at room temp or out of fridge. Ours was made with lots of butter anyone know if its a stick per pound? there was no fancy EVOO except on the lettuce dressed with salt red wine vinegar. Please I have been looking for years for that one recipe no fancy fritata or pizza with a spaghetti crust. It was I know a pound of spaghetti 1/2-1 cup of grated cheese a out 4-6 eggs,butter n black pepper mix it all together put in a large rectangle baking dish and bake til top brown don’t know what oven temp was. This started out in our neighborhood for left over pasta of any kind. It was always in a school recipe calendar out on the north shore of Long Island NY Huntington area HELP
Ciao Tricia.
Looks like you can adapt my recipe for the one you enjoyed on Long Island. I’d say you should use a stick of unsalted butter to coat the spaghetti instead of olive oil. More grated pecorino or parmigiana never hurts. Use a 1/2 cup. Add the eggs and salt and pepper to taste. Mix well. Butter the baking pan, add the spaghetti and bake at 375 degrees until the top is golden brown. Let me know if it works for you.
Buon appetito!
–Gianni
Hi Gianni
What is EVOO? We have something in the UK called EVO-Stick but that is glue and I doubt you are suggesting putting that in.
cheers Jon
Ciao Jon. EVOO is extra virgin olive oil. Sorry for the confusion–it’s a common culinary abbreviation in the U.S.
My sister emailed me to remind me that we often don’t wait for leftovers. We love spaghetti pie so much we make it from scratch.
Here are some measurements that Ro didn’t include below. For a pound (500 grams) of pasta use 6 eggs beaten and mix in 1/2 cup grated cheese, 1/4 cup minced Italian parsley, a tablespoon of freshly ground black pepper and salt to taste. You can use a oil spray but I like the flavor of EVOO. Bake it as described in the recipe above.
Hi Gianni,
I also make a Spaghetti Pie and not always with leftovers since I really like it.
I add eggs, lots of black pepper, some parsley, and either romano or parmigiano cheese (whatever I happen to have on hand). I mix this all together and then place the mixture in a baking dish sprayed with cooking spray. Then put a nice handful of cheese on top until golden brown and enjoy. The more black pepper the better – memories of having this cold from the “frig” when I got home from school.
I think I will have to make some tomorrow.
Ro