Impossible Pasta Pie (Printable Version)
Spaghetti baked with eggs, cheese, and vegetables forms a sliceable pie with Italian flavors.
# What You'll Need:
→ Pasta
01 - 8 oz dry spaghetti
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 1 bell pepper, diced
04 - 2 cloves garlic, minced
→ Dairy & Eggs
05 - 4 large eggs
06 - 1½ cups whole milk
07 - 1 cup shredded mozzarella cheese
08 - ½ cup grated Parmesan cheese
09 - 2 tbsp unsalted butter, melted
→ Seasonings
10 - 1½ tsp dried Italian herbs (oregano, basil, thyme)
11 - ½ tsp salt
12 - ¼ tsp black pepper
13 - Pinch red pepper flakes
→ To Serve
14 - Fresh basil or parsley, chopped
# How To Make It:
01 - Preheat oven to 350°F. Grease a 9-inch pie dish or springform pan with butter or cooking spray.
02 - Boil spaghetti in salted water until al dente according to package directions. Drain thoroughly and set aside.
03 - Melt butter in a skillet over medium heat. Sauté onion and bell pepper for 4–5 minutes until softened. Add garlic and cook 1 additional minute. Remove from heat.
04 - In a large mixing bowl, whisk together eggs, milk, Italian herbs, salt, black pepper, and red pepper flakes until well combined.
05 - Add cooked spaghetti, sautéed vegetables, mozzarella cheese, and half of the Parmesan to the egg mixture. Fold gently until evenly distributed.
06 - Pour the mixture into the prepared pie dish, spreading evenly. Sprinkle remaining Parmesan cheese across the top.
07 - Bake for 35–40 minutes until the center is firm and the top is golden brown. A knife inserted near the center should come out clean.
08 - Let the pie cool for 10 minutes before slicing to allow it to set. Garnish with chopped fresh basil or parsley and serve warm.
# Expert Suggestions:
01 -
- It transforms ordinary spaghetti into something that slices like a quiche but tastes like comfort food heaven
- The custard does all the heavy lifting, creating a creamy texture without any cream
- You can throw it together in 15 minutes flat and let the oven do the rest
02 -
- Drain your spaghetti thoroughly, excess water will make the custard soggy
- Letting the pie cool before slicing is the difference between a mess and perfect wedges
- The center should be completely set before removing from the oven
03 -
- Use freshly grated cheese rather than pre-shredded for better melting
- A springform pan makes for the most impressive presentation