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Tomato-Basil Spaghetti Pie

Spaghetti pie--a traditional Italian dish often made using leftover pasta--gets bumped up to center stage with just-cooked spaghetti, two types of cheese and tons of fresh herbs. A few shortcuts, including jarred sauce and cubed pancetta, make it easy to assemble for a crowd.
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  • Level: Easy
  • Total: 1 hr 25 min
  • Active: 20 min
  • Yield: 8 servings
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Kosher salt and freshly ground black pepper

1 pound spaghetti

One 24-ounce jar tomato-basil sauce

2 cups cubed fontina cheese (about 8 ounces)

1 cup milk

1/2 cup fresh basil leaves, chopped

1/2 cup fresh parsley leaves, chopped

3 large eggs, lightly beaten

2 cups grated Asiago cheese (about 8 ounces)

One 6-ounce package cubed pancetta


Special equipment:
a 12-inch cast-iron skillet
  1. Preheat the oven to 350 degrees F.
  2. Bring a large pot of well-salted water to a boil. Cook the spaghetti according to the package instructions for al dente. Drain well and let cool slightly. 
  3. Whisk together the tomato sauce, fontina, milk, basil, parsley, eggs, 1 cup of the Asiago, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Add the spaghetti and toss to coat.
  4. 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 bowl with the pasta and toss to combine. Let the skillet cool for 5 minutes. 
  5. Pour the pasta mixture into the skillet and sprinkle the remaining 1 cup Asiago on top. Bake until the cheese is melted and bubbling and a knife inserted and turned in the center of the pie does not release any loose egg batter, 45 to 50 minutes. 
  6. Run a spatula underneath the pie to loosen the base. Slide it onto a serving plate and cut into wedges.