Spaghetti Pie

A Piece of Cake

By Pat O’Keefe

Here is a great recipe for a crowd.  I make it in a spring-form pan but if you do

not have one a low casserole dish will do fine. 
Just make sure you butter the dish well. 
You can top a slice of this spaghetti pie with some of your favorite
tomato sauce if you like but it is not necessary.

SPAGHETTI PIE

Room temperature butter to grease the pan

1-pound

spaghetti cooked and drained

6-large

eggs, beaten

1-pound

mozzarella cheese, grated on large holes of grater

About

1 cup salami, in a small dice

1/4-cup

heavy cream

1-cup

finely grated Parmesan cheese

1-teaspoon

course salt

1/2-teaspoon

ground pepper or more to taste

2-teaspoons

dried parsley or 2Tbs. fresh parsley

If you are using a spring-form pan, line with parchment paper and butter well.  If you are using a “low” casserole dish, butter well.  Mix together the beaten eggs, Parmesan and mozzarella cheeses, salami, heavy cream and seasonings all together. Combine with the cooked drained spaghetti and pour into the prepared pan.  Cover the pan with aluminum foil and bake in a preheated 375° oven for about 40 minutes.  Remove foil and bake until lightly browned and crisp on top about 20 minutes more. Remove from oven and rest on a rack to cool for about 10 minutes.  Run a knife around the edges and if using a spring-form invert onto a large pan, remove parchment paper and turn right side up, cut into wedges. Best served hot to room temperature although I know plenty of people who like it cold the next day with a little extra course salt!  This can be made the day before slightly under baked and reheated the next day or it can be frozen.

I will be happy to send you my weekly recipes via email just contact me at apieceofcake@optonline.net  On the Web at www.patokeefe.net Web site has an extensive collection of recipes with more added frequently.  Need a past recipe or have a question, I will do my best to help, just email me. ENJOY!