Spaghetti Pie
Lunch, Main Dish • Freezable
Serving size: 2
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Ingredients
- 2 cups leftover cooked spaghetti with sauce
- 2 eggs
- 1 pinch red pepper flakes (optional)
- ¼ cup shredded mozzarella
- ¼ cup shredded Parmesan cheese
- 1/8 cup shredded Pecorino, optional
- 4 tablespoons Olive oil, divided
- Extra sauce for serving also garlic toast is wonderful with this too.
Directions
- 1. in a medium bowl mix leftover spaghetti eggs red pepper flakes and cheeses. Set aside.
- 2. in an 8” skillet over medium high heat add 2 tablespoons olive oil. Swirl it round the pan coating the sides of the pan. Once hot add spaghetti mixture to the skillet and press down into the pan and up the sides. I like to use the back of a 1 cup metal measuring cup for this. Let cook, until browned and crispy, about 5 to 10 minutes.
- 3. place a dinner plate face down over the skillet. Quickly flip pan over with plate covering top of pan. So that the spaghetti pie is uncooked side down on plate. Add more oil to pan, and slide uncooked side of spaghetti back into pan pressing down on pie to make good contact with pan. Once browned and crispy on side two slide out onto the plate cool for a couple minutes then slice like pizza and serve.
