Leftover Spaghetti Pie
"I enjoyed a whirlwind of Italian cooking in the past week or so - making sauce, spaghetti, pizza, and lasagna. I realized I had a lot of leftover ingredients from these meals, and decided to use them all in one final leftover recipe. This is based on a spaghetti pie I learned to make when I just got married. It is meatless, but you could certainly add some, or even use a meat sauce. It's extremely versatile, and lends itself well to whatever you need to use up in the fridge. In my case, I still had whole wheat thin spaghetti, ricotta, mozzarella, and olives and mushrooms from the pizza, so that's what I used."
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 large eggs
- 15 ounces ricotta cheese
- 1⁄2 cup grated parmesan cheese
- 3 cups marinara sauce (divided)
- 8 ounces cooked spaghetti
- 1⁄3 cup canned mushroom
- 1⁄3 cup sliced black olives
- 1 cup shredded mozzarella cheese, divided
- 2 tablespoons grated parmesan cheese
directions
- Preheat oven to 350 degrees. Coat a large pie plate (9-10") with non-stick cooking spray and place on a foil-lined baking sheet.
- In a large bowl, beat eggs, then add ricotta cheese, 1/2 cup parmesan, 1/2 cup mozzarella, and 1/2 cup marinara sauce. When well blended, stir in spaghetti until well coated with ricotta mixture.
- Transfer spaghetti mixture to the pie plate and spread evenly with spatula. Pour on 2-1/2 cups marinara, making sure to spread that evenly, as well. Top with 1/2 cup mozzarella and then sprinkle with 2 T. parmesan cheese. Bake in oven for approximately 25 minutes, until bubbly and cheese is melted and browned. (I do recommend letting it stand for about 10 minutes before slicing into pie wedges and serving.).
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
