Spaghetti Pie
From jeannej 15 years agoIngredients
- 1 teaspoon salt shopping list
- 1/2 pound dried spaghetti shopping list
- 2 teaspoons olive oil, plus 1 tablespoon shopping list
- 1 cup Basic Red Sauce, recipe follows, or store-bought pasta sauce shopping list
- 1/2 cup chopped green bell pepper shopping list
- 2 teaspoons minced garlic shopping list
- 1 teaspoon Emeril's Original Essence shopping list
- 1 teaspoon italian seasoning shopping list
- 1/4 teaspoon crushed red pepper flakes shopping list
- 1 1/2 cups cubed mozzarella (4 ounces) shopping list
- 1/2 cup chopped black olives, optional shopping list
- 4 ounces button mushrooms, wiped clean and thinly sliced, optional shopping list
- 4 large eggs shopping list
- 1/2 cup whole milk shopping list
- 3/4 cup sliced pepperoni shopping list
- 1/2 cup grated Parmesan shopping list
- BASIC RED SAUCE shopping list
- 1 tablespoon olive oil shopping list
- 3/4 cup chopped yellow onions (1 medium yellow onion) shopping list
- 1/2 teaspoon minced garlic (2 cloves garlic) shopping list
- 1/4 teaspoon salt shopping list
- 1/4 teaspoon dried basil shopping list
- 1/4 teaspoon dried oregano shopping list
- 1/8 teaspoon ground black pepper shopping list
- 1 (28-ounce) can whole peeled tomatoes shopping list
- 1 (15-ounce) can tomato sauce shopping list
- 4 1/2 teaspoons tomato paste shopping list
- 1 cup water shopping list
- 1/2 teaspoon sugar shopping list
How to make it
- Bring a large pot of water to a boil over high heat. Add salt and spaghetti and stir to combine. Return to a boil, reduce heat to a low boil and cook until al dente, about 10 minutes. Drain spaghetti in colander. Return to the pot and toss with 2 teaspoons olive oil and set aside.
- Preheat the oven to 375 degrees F. Lightly grease a 2-quart casserole dish with the remaining olive oil and set aside.
- In a large mixing bowl combine the spaghetti, pasta sauce, bell pepper, garlic, Essence, Italian seasoning, crushed red pepper, and mozzarella and toss to mix well. If desired, also add chopped black olives and mushrooms, and mix to combine.
- In a separate bowl, whisk the eggs and milk. Transfer the spaghetti mixture to the prepared dish and pour the egg mixture over the top. Arrange the sliced pepperoni in an even layer over the top, and sprinkle with Parmesan.
- Bake until bubbly and golden brown on top, 20 to 25 minutes. Remove from the oven and let sit for 5 minutes before serving.
- BASIC RED SAUCE
- In a medium, heavy pot, heat the oil over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, 5 minutes.
- Place the tomatoes in a large bowl and squeeze to break into small pieces. Add the tomatoes, tomato paste, water, and sugar to the pot and stir well. Bring to a simmer over medium-high heat.
- Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally with a heavy wooden spoon.
- Yield: About 3 ½ cups sauce
The Rating
Reviewed by 4 people-
wow fantastic love this spagehitti pie thanks bunches
momo_55grandma in Mountianview loved it
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