Spaghetti Pie, by Beverly Hicks Burch

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Are you tired of the same ol’ same ol’? Then today’s recipe ought to fit the "break out of the rut" for you.

This dish reminds me of one at a cafe Tall & Handsome and I enjoy. There are some big differences though. If you’re tired of the tomato base pasta dish, read on…

My Spaghetti Pie is like an all-in-one casserole. You can take away or sneak in healthy ingredients as you desire. Some options I can foresee in our future for our Spaghetti Pie? How about broccoli, strips of red bell pepper, roasted red bell pepper and lean Canadian bacon in place of the regular bacon (my choice for bacon is center cut bacon that starts our leaner than other bacon).

The options are limitless to jazz up your pie and impress your family. I have a special Canadian bacon, Nueske’s Canadian Bacon, which I promise is the best, leanest you’ll ever lay you lips on and some roasted red bell peppers just yammering to be tossed into a spaghetti pie.

Now, about those fresh tomatoes in the pie. Yes, I said peeled, seeded and chopped – and it’s so easy! Just drop a fresh tomato into boiling water for about 30 seconds. When you scoop it out of the water, you can easily take the peel off – without a knife. The seeds can be scooped out and then chop away.

You’ll also note some of the ingredients are reduced fat. Believe me, it doesn’t affect the taste one little bit. T & H couldn’t get enough of this the other night. Spaghetti Pie has moved onto our "repeat list".

Spaghetti Pie

1 pound bag spaghetti

4 strips bacon, chopped

1 large red onion, minced

4 eggs, beaten

2 cups 2% milk

1 15 ounce carton part-skim ricotta cheese

1/4 to 1/2 teaspoon cayenne pepper (to taste)

1 3/4 cups freshly grated Parmesan cheese, divided

2 cups frozen peas

1 cup carrot straws

2 – 3 fresh tomatoes, peeled, seeded and chopped

Kosher salt

1. Preheat oven to 350°.

2. Cook spaghetti in salted water according to directions. Drain well and set aside.

3. Cut bacon into about one inch sections and cook in a large oven proof dish until crisp. Remove from pan and place on paper towel and drain. I also blot with another paper towel to remove excess grease.

4. In the same pan you cooked the bacon, add the chopped red onion and sauté until tender and translucent. Remove from pan and drain on paper towels. Drain excess bacon grease from pan.

5. In a large bowl whisk together beaten eggs, ricotta cheese and milk.

6. Stir in cayenne pepper, salt to taste (I recommend at least 1/2 teaspoon), 3/4 cup freshly grated Parmesan cheese, peas, carrot straws, bacon, onions, and chopped tomatoes.

7. Gently stir in spaghetti and then pour into the oven proof dish you cooked the bacon in. (should be about 3 quarts in size.)

8. Sprinkle the top with the remaining Parmesan cheese.

9. Bake in the oven for 30 to 35 minutes or until liquid ingredients set.


Spaghetti Pie B

Fresh out of the oven

Spaghetti Pie A

Dinner is served.

© Beverly Hicks Burch All Rights Reserved.

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1 comment

  1. mountainmode October 28, 2013 at 12:44 pm

    Una deliziosa cena!

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