SPAGHETTI PIE, ART's

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Can be served hot or at room temperature with a brunch, lunch or dinner

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  • 30 mins
  • 65 mins

Ingredients

  • TOMATO SAUCE
  • 2 tablespoons olive oil
  • 1/2 large onion, coarsely chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 28 ounce can of ground, peeled tomatoes
  • 1/2 teaspoon sugar
  • Salt and pepper as desired
  • SPAGHETTI PIE
  • 2 tablespoons olive oil, for the pan
  • 1 pound spaghetti
  • 2 teaspoons olive oil for the spaghetti
  • 1/2 cup frozen peas
  • 2 cups tomato sauce (see recipe)
  • 1 cup frozen mixed vegetables
  • 3 scallions, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 12 ounces fresh mozzarella, cut into small cubes
  • 1/2 cup black olives, coarsely chopped
  • 5 large eggs, lightly beaten
  • 1 cup whole milk
  • 1 cup grated Parmesan cheese

Preparation

Step 1

FOR THE TOMATO SAUCE

In a saucepan over medium heat, heat the olive oil. Add the onion, garlic, salt, pepper, basil and oregano. Cook, stirring occasionally, for 5 minutes. Add the tomatoes and sugar. Bring to a boil, lower the heat and simmer, uncovered, stirring occasionally, for 25 to 30 minutes or until the mixture reduces and begins to thicken. Add water if the sauce seems too thick.

FOR THE SPAGHETTI PIE

Preheat the oven to 375 degrees.

Oil a 9-by-13 inch baking dish.

Bring a large pot of salted water to a boil. Add the spaghetti and return to a boil, stirring occasionally. Lower the heat and simmer for 7 minutes or until the pasta is tender, but still has some bite. Drain pasta into a colander. Return pasta to the pot. Add the olive oil and toss well.

Bring a small saucepan of water to a boil. Add the peas and mixed vegetables. Cook for 2-3 minutes. Drain and rinse with cold water.

In a large mixing bowl, combine the pasta, peas, tomato sauce, vegetables, scallions, garlic, red pepper flakes, mozzarella and olives. Toss well. Transfer to oiled baking dish.

In the same bowl, whisk the eggs and milk. Pour the egg mixture over the pasta mixture. Sprinkle with the Parmesan cheese.

Bake the pasta for 35 minutes or until the egg mixture is set and the top begins to brown. Remove from the oven and let cool.

Can be served hot, warm or cold. Cut into rectangles

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