I probably spend more time on YouTube and Facebook than I should. Of course the algorithms keep showing me stuff that I like (usually) and some of that content is cooking videos. I click on a lot – even though I don’t always make it to the end.
So last week I found an interesting food site and the very first recipe I clicked on was Spaghetti Pie. Sounded right up my alley so I made it full-screen and after watching the entire video, I went to this guy’s website for the recipe. I didn’t follow it exactly (although I came pretty close) but it was very easy, very quick and very tasty! Heated up is good too.
Here is how I made it:
- 1 lb whole wheat spaghetti
- 8 eggs (I used the yummy ones from Ben)
- 2 cups shredded fontina cheese
- 1 cup shredded romano peccorino cheese
- ½ cup half `n half
- Lots of pepper
- Dash of salt
- Shred the cheese and set aside
- Cook the pasta but not all the way to al dente
- Whip the eggs together with the half `n half, dash of salt and as much pepper as you might like (I love black pepper so I cranked away!)
- Add most of the two cheeses (saving some for the topping) and mix up.
- Add the almost al dente pasta to the egg/cheese and mix well again.
- Heat up a tablespoon of butter along with some olive oil in an oven-proof pan (I used my cast iron) and then put pasta/egg/cheese in, distributing well.
- Sprinkle last of cheese on top
- Bake at 375° F for 15-20 minutes.
- Goes great w/ salad or fruit on the side!
How do you like YOUR pasta?
Trail Baboon 
Ooh, I have a recipe for a version of this, baked in a bundt pan, and it is delicious. will have to find it and compare…
My favorite depends on whether I’m making it or someone else. If I’m making, then angel hair pasta with our own canned tomato sauce and some yummy cheese, maybe some frozen meatballs. If someone else: lasagna.
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We eat lots of pasta. One of our favorite sauces is from Marcella Hazen, which is nothing but olive oil and garlic. Our children call it Invisible Sauce. It is yummy.
I also make a simple Marcella tomato sauce from our homemade tomato puree. It it cooked with an onion that is removed before serving, and butter.
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That invisible sauce sounds great – how much garlic/olive oil?
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I sometimes make homemade pasta dough, but I haven’t done that for a while.
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I spent a decade trying to make my own pasta and never had one good result. So I quit.
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Fresh pasta from the store is quite good. I made homemade cheese tortellini once. It was delicious but so labor intensive. I think the recipe was from Lynn Rosetto Casper. Husband has requested homemade spaetzle, and I am researching spaetzle makers. He doesn’t care for the frozen spaetzle we can get in the grocery store.
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I used to make home made pasta on occasion and raviolis as well but the handle broke on our pasta roller and we never replaced it. As Renee says, there are good fresh pastas available now.
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Pasta for me, is a lot like some other labor-intensive recipes most notably croissants. I know how to do make them. I have made them but I’d really rather just pay someone else to do it.
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It looks like your spaghetti pie is just a frittada with spaghetti added. When I make an 8-egg frittada, without spaghetti, it lasts us for about 3days. Your recipe must be formidable.
If it were up to me, we would eat more pasta than we do but Robin is inconsistently wary of carbohydrates (bread OK, pasta less so), so I have to limit the occasions.
I love just about any kind of pasta or noodle, including the various Asian noodles like udon and soba. I have no particular objection to the good commercial pasta sauces though I would usually dress them up a bit but lately the pastas I most often make, not counting pasta salads, are a rotini with vodka sauce and a simple tomato sauce with meatballs. In both cases the sauces are home made. I also have a lemon shrimp scampi I like but seldom get to make.
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Frittata. I don’t know where that d came from.
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You are correct. Another name for the dish this dish would indeed be spaghetti frittata. That actually sounds a little better. Maybe I’ll rename it.
You have reminded me, with your mention of other noodles, that about three years ago I was watching something on the Food Network about noodles, and I suddenly had this powerful desire for noodles – noodles of all kinds. It lasted for about three weeks. I think I ate some kind of noodle at least once a day during that time.
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That recipe reminds me of the baked spaghetti they had at Tucci Benucch in the MOA, although I think that had alfredo sauce and a lot of ricotta in it. I miss Tucci Benucch; it was one of the few quiet spots in the Mall. Now I think the only quiet place left is B&N.
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I made homemade lasagna noodles with sweet red pepper puree in the dough. It contrasted with green lasagna noodles with spinach puree in the dough. That was fun to make.
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I was taught to make homemade pasta by my Calabrian landlady in Winnipg.
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Kraft Macaroni and Cheese.
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Prince was rather famously addicted to Kraft macaroni and cheese. At least one of his personal chefs quit because she felt her talents were underutilized when she was standing by, ready to whip up something fabulous, and he told her he really wanted mac and cheese from a box.
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There is a pasta company in Colorado that we get lemon pepper papparadelle from. I also get pasta from a mail order Italian food company called Sogno Toscano. The have very exotic and wonderful pasta you don’t see often in the regular grocery store.
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There is a Sardinian pasta called fregula shaped like large BB’s that goes really well with shell fish. I also like mafaldine, which is in the shape of 2 inch wide lasagna noodles.
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Rise and Shine, Baboons,
My favorite pasta dish is Spaghetti Carbonara. I reserve it for special occasions because it is so calorie rich, but still my favorite. I also like Shrimp Diablo which I make well. Then there is the entire world of pesto pasta!
I have a recipe similar to this, but with fewer eggs which is kid friendly.
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Forgot about pesto, which is also a favorite.
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Yes! Shrimp Diablo! Yummy!
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Renee, can you list the recipe for invisible sauce please?
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Certainly. I am on my way to the grocery store right now, but I will do it when I get back
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Found it – mine is actually called Spaghetti Cake. Just 1-2 eggs (no half-&-half), sauteed veggies and perhaps meat, different cheeses. And as mentioned, baked in a bundt pan, flipped onto a platter and sliced as you would cake, with the tomato sauce is on the side.
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Spaghetti “ajo e ojo”
Slowly saute 2 t. of finely chopped garlic in 1/2 c. of olive oil until golden. Add 2 t. of salt. Toss with l lb of cooked spaghetti. Top with freshly ground pepper and 2 T. of chopped parsley.
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And parmsan cheese, of course.
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Yum. Thanks.
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I make a this occasionally and usually add in a sprinkle of red pepper flakes to kick it up a notch. Once in a while I’ll add a squeeze of lemon juice and a bit of grated lemon zest if I have a fresh lemon on hand, it really adds a nice freshness to it. The only thing to be careful of is not burning the garlic, if you do that, it’s ruined.
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Garlic burns very easily.
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I’m copying this, too. : )
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Don’t hate me.
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It had to be done…
The version I knew – one verse different:
“It rolled in the garden, and there it got smashed,
And now my poor meatball is nothing but hash.”
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What a great song!
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That looks yummy!
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The simplest sauce recipe I know is just a can of tomato paste, a can of diced tomatoes, and half a stick of butter. Add a little minced garlic and oregano and basil. Serve over whatever sort of pasta you have on hand – I kinda like bow ties – and top with some shaved parmesan
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Large can of the diced tomatoes – 28-oz?
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If using the 28-ounce, I would use two cans of tomato paste and the entire stick of butter.
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