by ayallawt | May 7, 2010 2:37 pm
The other day we had M & m over for supper. Big M stands for my cheerful red headed friend and little m. for her pint size little girl. I made spaghetti and meatballs. Actually, I made the meatballs, bread and salad in advance, knowing that everybody will be hungry after a long day at work and daycare. All I had to do was simply boil some spaghetti. Then my husband stepped in the kitchen just when I was about to drop’em in. “thats not gonna be enough”, he said. “you should double the amount of spaghetti”. Knowing better than to argue with my just-came-back-from-work Grizzly, I obeyed his bidding. We sipped some wine (not the rugrats) and then he, being the chivalrous knight in shining armour (gadgets) that he is, stepped in my kitchen again to take the pot of boiling water I was about to drain from my hands. “it’s not ready”, he said. “the spaghetti is still crunchy in the middle”. At that point in time I was faced with two options. One, explain to my darling that a moderately firm noodle is the pivotal point of the whole “al-dente” school of thought, or two, shut it and go back to sipping my Merlot. Being the wise woman that I am (not), I chose curtain number two.
Several minutes later, we were faced with a pile of sticky, over cooked spaghetti pile that was larger than little m. Considering that M. and I are both postpartum mamas trying to regain our youthful figures (ahem), our toddlers eat like typical toddlers and my baby is still learning how to chew, at the end of a very pleasant evening, the spaghetti pile remained practically unchanged.
The morning after the above mentioned spaghetti incident, I opened my fridge, only to be nearly crushed to death by a giant plastic container full of familiar noodles. I had to do something.
This is what I did.
Now, I do realize that splurging goat cheese and sun dried tomatoes to recycle some ol’pasta doesn’t make much financial sense, but I figured that not being able to use calculus to save my life gets me off the hook on that one, right? (say yes).
This baked pasta pie is easy to make, very elegant looking and very tasty. You can replace the cheeses here by some other flavorful cheeses you have on hand. Try cottage instead of ricotta, cheddar instead of Parmesan. I’m pretty sure that the sun dried tomatoes can by ditched in favor of leftover (or not) grilled vegetables or maybe olives. Parsley can be replaced by Basil.You get the point. Just keep it interesting. Don’t have that much cooked spaghetti? try cutting the recipe in half, using a smaller spring form pan.
Baked Spaghetti Pie
750 gr cooked spaghetti (about 26.5 oz / 8 cups)
1 cup chopped sun dried tomatoes in oil (pre-soak in water if you are using the dry variety)
1/2 cup Parmesan cheese
1/2 cup goat cheese
1/2 cup ricotta cheese
1 cup chopped fresh parsley
2 tsp salt
lots of ground black pepper
a 10 inch round spring form pan
Preheat your oven to 350F(180C). In a large bowl, mix together cheeses, eggs, parsley, sun dried tomatoes and seasonings.
Add cooked spaghetti ( if YOUR husband over cooked your spaghetti as well and you are facing a big ball of glued together noodles, place the noodles in a colander over the sink and pour boiling water over them. Should do the trick)
Mix well and pour into a well oiled round spring form pan (I believe mine is a 10 inch one. Why in the heck can’t they write the measurement on top of the pans, I mean, com’on) . Add some more grated Parmesan on top.
Bake in a 350F (180C) over for 1 hour, until solid to the touch and the edged are golden brown. Like so
Let cool to room temperature and cut in pretty wedges
I suddenly crave a wedge with some green salad and a glass of red wine. Mmmmm. Mmmm.
Source URL: http://www.saltandpaprika.com/2010/05/07/baked-spaghetti-pie/
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