Cheesy Spinach Spaghetti Pie Recipe

"This must be baked in a deep-dish 10-inch pied plate if you don't have one that size use an 11 x 7-inch or a 9 x 9-inch baking dish. Make sure to purchase creamed spinach not regular spinach"

Original is 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (253.7 g)
Calories 446.3
Total Fat - 31.8 g
Saturated Fat - 15.2 g
Cholesterol - 292.7 mg
Sodium - 588.7 mg
Total Carbohydrate - 14.2 g
Dietary Fiber - 1.1 g
Sugars - 2.3 g
Protein - 26.6 g
Calcium - 475.3 mg
Iron - 2.3 mg
Vitamin C - 8.2 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees F. Grease a 10-inch deep-dish pie plate.

Step 2

In a bowl toss the cooked spaghetti with melted butter or oil and 2 beaten eggs, 1/2 teaspoon salt and pepper to taste. Press onto bottom and up side of the greased pie plate. Bake for 7 to 10 minutes or until set.

Step 3

In a bowl, combine thawed creamed spinach, remaining 4 lightly beaten eggs, ricotta cheese, 3/4 cup mozzarella cheese, half-and-half, minced onion, garlic, Parmesan cheese, parsley and basil. Season with salt and pepper. Spoon onto partially baked pasta shell. Top with remaining 1 cup (or more) mozzarella cheese.