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Eleanora's Spaghetti Pie

Created as a use for leftover pasta, Eleanora Scarpetta's satisfying family recipe is baked in a deep cake pan. The cheese binds the pasta together, and the result is a “pie” that slices beautifully.

  • servings: 12

Ingredients

  • 1 tablespoon unsalted butter, room temperature
  • Coarse salt
  • 1 pound spaghetti
  • 6 large eggs, lightly beaten
  • 1 pound mozzarella cheese, shredded (about 4 cups)
  • 12 ounces hot soppressata sausage, cut into 1/4-inch dice
  • 1 cup (4 ounces) finely grated pecorino Romano cheese
  • 1/4 cup heavy cream
  • 1 teaspoon dried parsley
  • 1/2 teaspoon freshly ground pepper

Directions

  1. Step 1

    Preheat oven to 375 degrees.with rack in center. Butter a 10-inch-by-3-inch cake pan. Line the bottom with parchment paper; set aside.

  2. Step 2

    Bring a large pot of water to a boil; add salt. Cook spaghetti, according to package instructions, until al dente. Meanwhile, in a large bowl, combine eggs, mozzarella, soppressata, pecorino Romano, heavy cream, dried parsley, salt, and pepper. Stir to combine. Drain spaghetti, and add to the egg-and-cheese mixture; stir to combine. Pour mixture into prepared pan, and cover with aluminum foil.

  3. Step 3

    Bake about 40 minutes. Remove foil, and bake until lightly browned and crisp on top, 20 minutes more.

  4. Step 4

    Transfer to a rack to cool, about 10 minutes. Run a knife around the edge, and unmold, removing parchment. Invert, cut into wedges, and serve hot.

Source
Martha Stewart Living, April 2000

Reviews (2)

  • 28 Nov, 2012

    This recipe is great! I found it here years ago, and have made it many times. I serve it with a simple marinara on the side. My kids ask for it over and over (one just did tonight!).
    It does make a lot !

  • 25 Jan, 2009

    My mom has a similar spaghetti pie recipe and I am anxious to try this one and compare the two.