Impossible Pasta Pie (Printable)
Spaghetti bakes into a golden, sliceable pie with a creamy egg and cheese custard base.
# What You Need:
→ Pasta
01 - 8 oz dry spaghetti
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 1 bell pepper, diced
04 - 2 cloves garlic, minced
→ Dairy & Eggs
05 - 4 large eggs
06 - 1½ cups whole milk
07 - 1 cup shredded mozzarella cheese
08 - ½ cup grated Parmesan cheese
09 - 2 tbsp unsalted butter, melted
→ Seasonings
10 - 1½ tsp dried Italian herbs (oregano, basil, thyme)
11 - ½ tsp salt
12 - ¼ tsp black pepper
13 - Pinch red pepper flakes
→ To Serve
14 - Fresh basil or parsley, chopped
# How To Make It:
01 - Preheat oven to 350°F. Grease a 9-inch pie dish or springform pan with butter or cooking spray.
02 - Cook spaghetti in salted boiling water until al dente according to package directions. Drain well and set aside.
03 - In a skillet, melt the butter over medium heat. Sauté onion and bell pepper until softened, about 4–5 minutes. Add garlic and cook 1 minute more. Remove from heat.
04 - In a large bowl, whisk together eggs, milk, Italian herbs, salt, pepper, and red pepper flakes until well combined.
05 - Add cooked spaghetti, sautéed vegetables, mozzarella cheese, and half of the Parmesan cheese to the egg mixture. Toss gently until evenly combined.
06 - Pour the mixture into the prepared pie dish. Sprinkle remaining Parmesan cheese evenly over the top.
07 - Bake for 35–40 minutes until the center is set and the top is golden brown. A knife inserted near the center should come out clean.
08 - Let cool for 10 minutes before slicing. Garnish with chopped fresh basil or parsley. Serve warm.
# Expert Suggestions:
01 -
- It transforms everyday spaghetti into something impressive enough for company but easy enough for Tuesday night dinner
- The custard sets up beautifully so you get perfect slices every single time without any fussy crust making
02 -
- The cooling time is absolutely crucial, otherwise the pie will fall apart when you try to slice it
- Make sure your spaghetti is drained really well because excess water will make the custard soggy
03 -
- Let the sautéed vegetables cool slightly before mixing them with the eggs so they dont start cooking the custard prematurely
- Use freshly grated Parmesan if possible, it melts better and has way more flavor than the pre-grated stuff