If there’s one ethnicity that has the biggest bone to pick with cakers, it’s the Italians. They gave us pizza. We turned it into Pillsbury Pizza Pops. They gave us tomato sauce. We turned it into Ragú. And they gave us frittata di spaghetti e ricotta which we then turned into Spaghetti Pie.
Italians also gave us spumoni ice cream but we gave it the hell back.
Nevertheless, this Spaghetti Pie (prounounce it “spageddy pah” when serving it to Italians and watch them bite their fists) tastes damn good. Especially the day after it’s made. So if you make it – and I hope you do – warm it up in the oven the next day.
As the Italians say, “Bun appetita!”
3 ½ cups cooked spaghetti
2 tablespoons butter
2 eggs, beaten
½ cup Parmesan cheese
1 cup cottage cheese
1 to 2 cups spaghetti sauce
½ cup mozzarella cheese
Mix cooked spaghetti with butter, eggs and Parmesan cheese. Put into a well greased pie plate. Form a piecrust. Add cottage cheese on top of formed crust. Pour spaghetti sauce onto piecrust. Spread evenly. Bake at 350° for 20 minutes. Sprinkle ½ cup mozzarella cheese on top. Bake 5 minutes more or until cheese melts. This dish freezes well. Thaw before baking.
Source: Our 20th Anniversary Cookbook, Lambeth Co-operative Playschool Inc.