I don't remember where I acquired this recipe for Spaghetti Pie, but it's the kind of dish that's perfect for a Sunday meal when the weather is cool and gloomy (as it is here today) - a sort of comfort food, I guess.
Of course, Spaghetti Pie can also be enjoyed outside on the deck or patio when the weather gets warm and sunny. Ah...I can hardly wait!
This pie feeds 10 to 12 people, so invite the whole family over for dinner when you make it!
SPAGHETTI PIE
1 tablespoon unsalted butter, room temperature
6 large eggs, lightly beaten
1 pound aged mozzarella, shredded (about 4 cups)
12 ounces hot soppressata sausage, cut into 1/4-inch dice
1 cup Pecorino Romano cheese, finely grated (4 ounces)
1/4 cup heavy cream
1 teaspoon dried parsley
Coarse salt to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
8 cups cooked spaghetti
1. Place rack in center of oven. Heat oven to 375 degrees. Butter a 10-inch-by-3-inch cake pan. Line the bottom with parchment paper. Set aside.
2. In a large bowl, combine eggs, mozzarella, soppressata, Pecorino Romano, heavy cream, dried parsley, salt, and 1/2 teaspoon black pepper. Stir to combine. Add spaghetti, and stir to combine. Pour mixture into prepared pan.
3. Cover with foil. Transfer to the heated oven, and bake about 40 minutes. Remove foil, and bake until lightly browned and crisp, an additional 20 minutes.
4. Remove to a rack to cool, about 10 minutes. Run a knife around the edge, and unmold, removing parchment. Invert, cut into wedges and serve.
"The strands of spaghetti were vital, almost alive in my mouth, and the olive oil was singing with flavor. It was hard to imagine that four simple ingredients (pasta, garlic, cheese, and olive oil) could marry so perfectly." - Ruth Reichl
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