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    Martha Stewart Spaghetti Pie

    * Exported from MasterCook *

    Martha Stewart Spaghetti Pie

    Recipe By : Martha Stewart / Eleanora Scarpetta
    Serving Size : 1 Preparation Time :0:00
    Categories : Brunch/Lunch Casseroles And One Dish Meals
    Pasta Martha Stewart

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 Tablespoon unsalted butter -- room temp
    6 Large eggs -- lightly beaten
    1 Pound aged mozzarella -- shredded (4 cups)
    12 Ounces hot soppressata sausage -- 1/4-inch dice
    1 Cup Romano cheese -- fine grate (4 oz)
    1/4 Cup heavy cream
    1 Teaspoon dried parsley
    Coarse salt -- to taste
    1/2 Teaspoon black pepper -- more to taste
    8 Cups cooked spaghetti



    1. Place rack in center of oven. Heat oven to 375 degrees.
    Butter a 10-inch-by-3-inch cake pan. Line the bottom with
    parchment paper. Set aside.

    2. In a large bowl, combine eggs, mozzarella, soppressata,
    Pecorino Romano, heavy cream, dried parsley, salt, and 1/2
    teaspoon black pepper. Stir to combine. Add spaghetti, and
    stir to combine. Pour mixture into prepared pan.

    3. Cover with foil. Transfer to the heated oven, and bake
    about 40 minutes. Remove foil, and bake until lightly
    browned and crisp, an additional 20 minutes.

    4. Remove to a rack to cool, about 10 minutes. Run a knife
    around the edge, and unmold, removing parchment. Invert,
    cut into wedges and serve.



    - - - - - - - - - - - - - - - - - -

    NOTES : Serves 10 - 12 Leftover pasta is something Americans tend to throw out. But in Italy, day-old pasta is often used for other recipes. One such dish, invented by the Neopolitans, is spaghetti pie, or "pastira"; think of it as a noodle frittata. Previously cooked spaghetti is combined with two cheeses, eggs, soppressata sausage (try pepperoni), heavy cream, and herbs. Baked in a deep cake pan, the cheese binds the pasta together, and the result is a "pie" that slices beautifully. This dish has a creamy, satisfying flavor, and makes an ideal weekend meal.

    Eleanora Scarpetta, a viewer from Easton, Connecticut, joined Martha to share this wonderful family recipe
 

 

 

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