Three Cheese Spaghetti Pie

Total Time:
1 hr 20 min
20 min
1 hr

6 to 8 servings

  • 3/4 pound spaghetti
  • 9 tablespoons olive oil
  • 5 garlic cloves coarsely chopped
  • 1 small onion, thinly sliced
  • 16 cherry tomatoes, halved
  • 16 kalamata olives, pitted and halved
  • 4 eggs
  • 1 cup heavy cream
  • 2 teaspoons kosher salt
  • Freshly ground black pepper
  • 1 teaspoon red pepper flakes, optional
  • 6 fresh basil leaves, chopped
  • 4 ounces fontina, grated
  • 8 ounces feta, crumbled
  • 8 ounces Parmesan, shredded
  • Fresh basil leaves, for garnish
  • Special Equipment: 10-inch cast iron skillet or nonstick ovenproof skillet
  • Preheat oven to 350 degrees F.

  • Bring a large pot of water to a boil. Generously add salt and 3 tablespoons of oil and add the spaghetti. Bring back to a boil and cook for 11 to 13 minutes until the spaghetti is just tender. Drain into a colander and rinse under cold water. Return the spaghetti to the pot and set aside.

  • Heat 2 tablespoons of the olive oil in a medium skillet over medium heat for 1 minute. Add the garlic and onion and cook for 3 minutes, stirring occasionally. Add the tomatoes, kalamatas, 1 teaspoon of salt and a few grinds of pepper and cook for an additional 5 minutes until the tomatoes begin to break down.* Remove the mixture from the heat and set aside.

  • Whisk the eggs and cream together in a large mixing bowl. Add the remaining teaspoon of salt, a few grinds of pepper, the red pepper flakes, basil, fontina, feta, 4 ounces of the Parmesan and the tomato mixture. Mix in the spaghetti.

  • Heat the remaining olive oil in the 10-inch skillet over high heat. Add the spaghetti mixture, reduce the heat to medium and cook for 5 minutes. Transfer the skillet to the preheated oven for 30 minutes until the center of the pie is set and the top is golden.

  • Remove from the oven and let cool for 10 minutes. Run a spatula around the edges and underneath the pie to loosen. Place a large plate over the skillet and invert the pie onto the plate. Place another plate onto the pie and invert again. Let the pie set for an additional 10 minutes.

  • Slice the pie into 6 to 8 pieces and garnish with the remaining Parmesan and basil leaves before serving.

  • *Cook's Note: You can help the tomatoes break down by crushing them with the back of a spoon as they get soft.

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