Spaghetti Pie – Emeril

This is for Presto Pizza Nights hosted by Ruth at Once Upon a Feast.  This week’s host is The Sweet Kitchen who has blogged my favorite cake.  See if you can figure out which one that is.  Thanks Ladies.

I love different forms of spaghetti pie.  I have one recipe from thirty years ago that I still adore and is my favorite spaghetti pie.  I had to cheat on this one and want to have a redo.  I did not have the time to make the sauce and Emeril’s spice mix.  It is in my plans to make the spice mix soon and have it ready when I need it, for this recipe and others.  The sauce has to be made closer to making this pie.  I know with those two, this would have been even a better dish but both of us loved it, just the way it was.

Check here for the full recipe with the sauce and spice mix.  It is worth the look and most likely it is worth making it.  Mine is obviously adapted to be gluten free as well as a few changes to meet with the needs of our taste buds.

Ingredients

• 1 teaspoon salt
• 1/2 pound dried gluten free spaghetti
• 2 teaspoons olive oil, plus 1 tablespoon
• 1 cup Basic Red Sauce, or store-bought pasta sauce, recipe follows (I used marinara-that is what I had in the house)
• 1/2 cup chopped green bell pepper
• 1 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes
• 1 1/2 cups cubed mozzarella (4 ounces) (my cheese turned green and I have had it for one week and the expiration date is far away- I used a combination of what I had that was fresh.)
• 4 ounces button mushrooms, wiped clean and thinly sliced, optional  (I did not have but would have used these)
• I added scallions to the recipe – 5 scallions, chopped
• 4 large eggs
• 1/2 cup whole milk
• 1/2 cup grated Parmesan

Method:

Bring a large pot of water to a boil over high heat.  Cook according to package directions (al dente). Drain spaghetti in colander. Return to the pot and toss with 2 teaspoons olive oil and set aside.

Preheat the oven to 375 degrees F. Lightly grease a 2-quart casserole dish with the remaining olive oil and set aside.

In a large mixing bowl combine the spaghetti, pasta sauce, bell pepper,  Italian seasoning, crushed red pepper, and mozzarella and toss to mix well. If desired, also add chopped black olives and mushrooms, and mix to combine.

In a separate bowl, whisk the eggs and milk. Transfer the spaghetti mixture to the prepared dish and pour the egg mixture over the top.

Sprinkle with Parmesan.  (I mixed it into the pasta.   Your choice.)

Bake until bubbly and golden brown on top, 20 to 25 minutes. Remove from the oven and let sit for 5 minutes before serving.

  

   

Linked to What’s on the Menu Wednesday with Debbie.  Pop in at the Crazy Kitchen to find all sorts of goodies.  I love Gluten Free Wednesdays.  Hope you will too.