Tomato-Basil Spaghetti Pie
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 611
- Total Fat
- 30
- Saturated Fat
- 14
- Carbohydrates
- 53
- Dietary Fiber
- 4
- Sugar
- 9
- Protein
- 32
- Cholesterol
- 141
- Sodium
- 1159
- Total: 1 hr 25 min
- Active: 20 min
Ingredients
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
Directions
Special equipment:
a 12-inch cast-iron skillet- Preheat the oven to 350 degrees F.
- 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.
- 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.
- 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.
- 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.
- Run a spatula underneath the pie to loosen the base. Slide it onto a serving plate and cut into wedges.