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.
Martha Stewart Living, April 2000
- 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
- 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.
- 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.
- Bake about 40 minutes. Remove foil, and bake until lightly browned and crisp on top, 20 minutes more.
- 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.
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