https://www.cutoutandkeep.net/projects/spaghetti-pie • Posted by PG UK
Serves 4 I was first introduced to a variation of this recipe by a fraternity brother from Emory University named Matt Sacks. Later on, while in graduate school, my stepmother—a pretty great cook in her own right—gave me her version of the recipe, which comes in handy not only as a great lunch or dinner, but as one that I can make and eat throughout the week. It operates on the same principle as a baked ziti, so feel free to change up the type of pasta or type of cheese or sauce as you see fit. But give the old classics a try—they are classics for a reason, after all!
Serves 4 I was first introduced to a variation of this recipe by a fraternity brother from Emory University named Matt Sacks. Later on, while in graduate school, my stepmother—a pretty great cook in her own right—gave me her version of the recipe, which comes in handy not only as a great lunch or dinner, but as one that I can make and eat throughout the week. It operates on the same principle as a baked ziti, so feel free to change up the type of pasta or type of cheese or sauce as you see fit. But give the old classics a try—they are classics for a reason, after all!
Preheat the oven to 350°F.
In a large bowl, mix together the pasta, eggs, Parmesan cheese, 1 cup of the mozzarella, and ¾ cup of the tomato paste.
Grease a pie tin (or Pyrex pan plate) with olive oil. Add the remaining ¼ cup of tomato paste to the pie tin and press the pasta into it. Top with the remaining ½ cup of mozzarella.
Bake the pie in the oven for 30 to 35 minutes. Remove from the oven and use a pizza slicer to cut like a pie. Serve with a green salad.