Spaghetti pie in tomato sauce with basil

Votes: 2

How to Make Spaghetti Pie with Tomato and Basil Sauce

Time: 1 hour 25 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 611, total fat 30 G., saturated fats 14 G., proteins 32 G., carbohydrates 53 G., fiber 4 G., cholesterol 141 mg, sodium 1159 mg, sugar 9 G.

Spaghetti pie is a traditional Italian dish typically made with leftover pasta. This version is made with freshly cooked spaghetti, two types of cheese, and tons of fresh herbs, making it simply delicious. To save half a day on this pie, buy pre-made tomato sauce and sliced pancetta. A perfect treat for a large crowd!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g spaghetti
1 jar (700 g) of tomato sauce with basil
2 cups diced fontina cheese (about 200 g)
1 cup of milk
0.5 cup chopped fresh basil leaves
0.5 cup chopped fresh parsley leaves
3 large eggs, lightly beaten
2 tbsp. grated Asiago cheese (about 200 gr.)
1 package (170 g) pancetta, diced
Special equipment: cast iron frying pan with a diameter of 30 cm.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: spaghetti pasta, eggs, milk, Fontina cheese, Asiago cheese, basil, tomato sauce, pancetta, bacon

Cooking the dish according to the recipe:

Preheat oven to 175°C.
Bring a large pot of well-salted water to a boil. Cook the spaghetti according to package directions until al dente. Drain thoroughly and let cool slightly.

In a large bowl, combine tomato sauce, fontina, milk, basil, parsley, eggs, 1 cup Asiago, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the spaghetti and toss to coat.
Heat a 12-inch cast-iron skillet over medium-high heat and add the pancetta. Cook until golden and crispy, about 5 minutes. Transfer to the pasta bowl and toss to coat evenly. Let the skillet cool for 5 minutes.
Place the pasta in the skillet and top with the remaining 1 cup Asiago. Bake until the cheese is melted and bubbly and the pie is set, 45–50 minutes.
Run a spatula under the pie to loosen it from the pan. Transfer it to a serving platter and cut into wedges.

Categories:

recipe / Calorie content of prepared meals / Quick main courses / Breakfast / Main courses / Casseroles / Pasta / Eggs and dairy products / Food Network - recipes / Italian cuisine

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