Recipe courtesy of Vinny Vella Sr.
Vinny's Spaghetti Pie
- Level: Easy
- Yield: 1 pie, about 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 224
- Total Fat
- 10
- Saturated Fat
- 4
- Carbohydrates
- 20
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 13
- Cholesterol
- 169
- Sodium
- 330
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
Ingredients
1/2 cup milk
1/4 cup Parmesan
1/2 teaspoon fine salt
1/2 teaspoon freshly ground black pepper
Pinch freshly chopped parsley leaves
4 eggs
Olive oil, as needed
1/4 clove garlic, cut into razor thin slices
1/2 pound leftover cooked spaghetti (with tomato sauce clinging to it)
Directions
- Whisk together the milk, Parmesan, salt, pepper, parsley, and eggs.
- Heat a large skillet over medium heat and add a little olive oil. Add the garlic and cook, stirring, until fragrant. Add the leftover spaghetti, pour over the egg mixture, and cook, without stirring, until the bottom is browned, about 5 minutes.
- To flip the pie, set a plate the size of the skillet on top. Invert the skillet so the pie falls on to the plate. Invert the pie onto another plate, cooked-side up. Return the skillet to the medium-high heat, add a little more oil, and slip in the pie. Continue cooking until the bottom is browned, about 5 minutes more.
- Transfer the pie to a plate, cut into wedges, and serve.