Three Cheese Spaghetti Pie
"This recipe comes from Food TV. It is a delicious recipe, so I wanted to share on here. I think it is a great sunday meal."
- Ready In:
- 1hr 20mins
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 3⁄4 lb spaghetti
- 9 tablespoons olive oil
- 5 garlic cloves, coarsely chopped
- 1 small onion, thinly sliced
- 16 cherry tomatoes, halved
- 16 kalamata olives, pitted and halved
- 4 eggs
- 1 cup heavy cream
- 2 teaspoons kosher salt
- fresh ground black pepper
- 1 teaspoon red pepper flakes (optional)
- 6 fresh basil leaves, chopped
- 4 ounces fontina, grated
- 8 ounces feta, crumbled
- 8 ounces parmesan cheese, shredded
directions
- Preheat oven to 350 degrees F.
- Bring a large pot of water to a boil. Generously add salt and 3 tablespoons of oil and add the spaghetti. Bring back to a boil and cook for 11 to 13 minutes until the spaghetti is just tender. Drain into a colander and rinse under cold water. Return the spaghetti to the pot and set aside.
- Heat 2 tablespoons of the olive oil in a medium skillet over medium heat for 1 minute. Add the garlic and onion and cook for 3 minutes, stirring occasionally. Add the tomatoes, kalamatas, 1 teaspoon of salt and a few grinds of pepper and cook for an additional 5 minutes until the tomatoes begin to break down. Remove the mixture from the heat and set aside.
- Whisk the eggs and cream together in a large mixing bowl. Add the remaining teaspoon of salt, a few grinds of pepper, the red pepper flakes, basil, fontina, feta, 4 ounces of the Parmesan and the tomato mixture. Mix in the spaghetti.
- Heat the remaining olive oil in a 10-inch skillet over high heat. Add the spaghetti mixture, reduce the heat to medium and cook for 5 minutes. Transfer the skillet to the preheated oven for 30 minutes until the center of the pie is set and the top is golden.
- Remove from the oven and let cool for 10 minutes. Run a spatula around the edges and underneath the pie to loosen. Place a large plate over the skillet and invert the pie onto the plate. Place another plate onto the pie and invert again. Let the pie set for an additional 10 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I had to adjust a few ingred. since I was out: mozz (instead of fontina), ff half and half (cream), and omitted the fresh basil, STILL, I enjoyed it very much! I will make again with the reg. ingred. but I do think the ff half and half worked fine. Thanks Southern Sugar Dumplin, for posting. Roxygirl -
I actually made this when I first saw Dan and Steve make it on their show and have made it a few more times since. We absolutley love the fresh tast of the tomatoes, olives, basil and the cheese blend. I like to make it Friday night and have it around for the weekend. I have also successfully frozen individual slices for snacks at a later time!
RECIPE SUBMITTED BY
Southern Sugar Dumplin
United States
I am a nurse by day and gourmet chef by night :). Cooking is a passion for me. I love to try new recipes. And I get so much pleasure out of cooking for my friends and family- to me, it is just another way of showing them love.
