Michael Symon’s CHEESY Spaghetti Pie 🍝🥧 Symon’s Dinners Cooking Out | Food Network

Michael Symon’s Spaghetti Pie turns leftover spaghetti, marinara, ricotta, eggs and mozzarella into a baked, cheesy pasta pie with a golden crust.
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Spaghetti Pie
RECIPE COURTESY OF MICHAEL SYMON

Level: Easy
Total: 1 hr 15 min (includes cooling time)
Active: 30 min
Yield: 8 servings

Ingredients

Kosher salt and freshly ground black pepper
1 pound spaghetti
1/2 cup whole milk ricotta
1/2 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano, plus more for serving
1 tablespoon fresh oregano leaves, finely chopped
3 large eggs
4 cups marinara sauce
Olive oil spray, for the springform pan
2 cups shredded mozzarella
Extra-virgin olive oil, for drizzling
Torn fresh basil, to serve

Directions

Bring a large pot of salted water to a boil. Cook the spaghetti until very al dente, about 4 minutes. Drain without rinsing.

In a large bowl, whisk together the ricotta, 1/2 cup Parmigiano-Reggiano, oregano, eggs, and 2 cups marinara. Season lightly with salt and pepper. Add the drained spaghetti and toss to coat.

Lightly spray a 9-inch springform pan with olive oil spray. Pour in the pasta mixture and press it evenly into the pan. Top with mozzarella and the remaining 2 tablespoons Parmigiano-Reggiano.

Prepare a grill for indirect heat or preheat the oven to 400°F.

Bake the pasta pie until set and golden on top, 20 to 30 minutes on the grill or in the oven.

Meanwhile, warm the remaining 2 cups marinara sauce in a small saucepan until simmering.

Remove the pie and let it rest for 10 minutes. Release the springform pan, slice into wedges, and serve with warm marinara spooned over or on the side. Finish with olive oil, extra Parmigiano-Reggiano, and torn basil.

Cook’s Note

If using the oven, bake at 400°F until the cheese is melted and the top is golden, 20 to 30 minutes.

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Michael Symon’s Spaghetti Pie 🍝🥧 Symon’s Dinners Cooking Out | Food Network


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