- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 495
- Total Fat
- 20 g
- Saturated Fat
- 8 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 23 g
- Cholesterol
- 110 mg
- Sodium
- 897 mg
When I was a kid, we always had spaghetti and sauce on Sundays. It was always enough to feed an army, so occasionally my YiaYia would make spaghetti pie. If it didn’t make an appearance on Sunday, it was always the star made with the leftovers on Monday. My tip is, always make extra Sunday sauce, because this pie is incredible and so satisfying. You can make it with a pomodoro or a meat sauce and a melty cheese of your choice. I am also a big fan of serving it with extra sauce poured over or on the side to dip the pie in. The possibilities are endless.
- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 495
- Total Fat
- 20 g
- Saturated Fat
- 8 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 23 g
- Cholesterol
- 110 mg
- Sodium
- 897 mg
Ingredients
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Directions
- Set up a grill for indirect heat by building the coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Over the direct heat side of the grill, bring a large pot of salted water to a boil. Add the pasta and cook for 4 minutes. (The pasta will be very al dente.) While the pasta is cooking, in a large mixing bowl, whisk together the ricotta, 1/2 cup Parmigiano-Reggiano, the oregano, eggs and 2 cups marinara. Season with salt and pepper. (You will not need a lot of salt here, since Parmigiano-Reggiano is salty.) When the pasta is cooked to al dente, strain but do not rinse. Add the drained pasta to the bowl of sauce and mix to coat the pasta.
- Spray a 9-inch springform pan with olive oil spray and pour in the pasta mixture. Sprinkle the top with the mozzarella and remaining 2 tablespoons Parmigiano-Reggiano. Place on the indirect heat side of the grill and cover the grill with a lid. Bake until the cheese is melted, the pasta is set and the pie is golden brown on top, 20 to 30 minutes. Pour the remaining 2 cups marinara sauce into a small saucepan and bring to a gentle simmer on the indirect heat side of the grill. Remove the pie from the grill and allow it to stand for 10 minutes. Loosen the edges of the pan, then release the sides. Slice the pie into 8 pieces. Serve with the extra sauce poured over the top or on the side for dipping. Drizzle with some olive oil, then top with some freshly grated Parmigiano-Reggiano and garnish with the fresh torn basil. Serve and enjoy!
Cook’s Note
If using an oven, bake at 400 degrees F until the cheese is melted, the pasta is set and the pie is golden brown on top, 20 to 30 minutes.
