Childhood Favorite: Spaghetti Pie

Spaghetti, cheese, pizza, pie, and goodness. Who needs more?

My families best recipe that has been around for so long, but when I mention it to people no one knows what I am talking about. This is my comfort food and one my favorite recipes my mom makes when I come home from university.

Spaghetti Pie is so easy to make and is perfect for leftovers for days! It is customizable and you can put literally anything inside and on top and it will taste amazing. I mean, food items you like in and on top, haha.

Can I have fourth's?? – me

I can remember the first time that my mom made this for our family. I was 6 years old and at that time, my family all had dinner together at the table. My mom prepared a Caesar salad (from a kit, my fave), garlic bread (from Costco, my fave again), and this "Spahgetti Pie." When she first said what it was, my mind went to sweet, and I asked her why we were having pie for dinner. Well, lets just say its neither sweet or shaped like a pie (unless you bake it in a pie dish), but it sure taste just as delicious has a home made baked pie.

Spaghetti Pie

Ingredients:

Include everything your reader needs to make this recipe perfectly, with measurements, optional additions, or alternatives. For example:

• 1 pound spaghetti noodles

• 2 tablespoons olive oil

• 1 medium yellow onion, chopped fine

• 2 cloves garlic, minced

• 1 pack of mushrooms (diced) (optional)

• 1 Green Pepper chopped (optional)

• 1 pack Pepperonis

• 2 1/4 cups Marinara sauce

• 1 teaspoon salt

• 1 teaspoon pepper

• 1/4 teaspoon crushed red pepper

• 3 large eggs

• 1 cup whole milk ricotta cheese

• 1 cup Mozzarella, shredded and divided

• 1 cup fresh grated Parmesan cheese, divided (and more for the topping :))

• 2 tablespoons fresh parsley

Directions:

Directions should always be short and to the point.

1. Preheat oven to 350 degrees. Grease a casserole dish with cooking spray, butter or olive oil.

2. In a large pot of boiling salted water, cook spaghetti noodles very firm to the touch and drain pasta (Do not rinse pasta!) - Set aside.

3. In a pan, over medium-high heat, sauté chopped onion and garlic in olive oil until soft and add crushed red pepper, mushrooms and green pepper.

4. Add marinara sauce and stir to combine. Cook for 5 minutes. Set aside to cool.

5. In a large bowl, stir together the eggs, ricotta, ½ cup mozzarella, ½ cup Parmesan, and parsley.

6. Add cooked spaghetti and sauce and stir till incorporated.

7. Spoon mixture into greased dish, pressing spaghetti into dish.

8. Top with the remaining mozzarella, Parmesan cheese, and add the pepperonis on top as well (add more if that is what your heart desires.)

9. Bake for about 25-30 minutes or until the cheese is bubbling and golden brown.

10. Let dish sit for 5 minutes so the pie can set.

11. Sprinkle with more Parmesan cheese and enjoy :)

I love this dish because it makes so much and I can eat it for days! I actually prefer the leftovers because the cheese and eggs has had time to fully set, so it is more like a "casserole" consistency.