Main Dishes |
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Spaghetti Pie, Oh My! - 2016
Recipe courtesy of Joan Wozny

INGREDIENTS
PREPARATION
Mix 1/2 cup shredded Italian five cheese with 1/4 cup shredded Parmesan in a small bowl and set aside for topping the partially baked pie. The remainder will be used for the alfredo sauce.
Combine heavy cream and milk in a small bowl.
Melt butter in a medium saucepan over medium heat until foaming, whisk in flour until combined, continue whisking until mixture is smooth and slightly golden, about 1 minute. Gradually add milk and heavy cream, increase heat to medium-high and whisk constantly to combine into a smooth sauce. Bring mixture just to a boil, turn heat to medium-low and simmer until slightly thickened, about 5 minutes, stirring occasionally. Add a pinch of nutmeg during this time.
Once sauce is thickened, start adding the cheese (1 1/2 cup Italian blend and 1/2 cup Parmesan), a handful at a time, stirring after each addition waiting until the cheese is melted before adding more. Continue adding, and stirring, until the cheese is melted and the sauce is smooth. Add salt and pepper to taste. Cover and keep warm until ready to toss with spaghetti.
Cook spaghetti, according to package directions stirring, until al dente (perhaps even slightly firmer than al dente since it will soften more as it bakes).
Drain the pasta and return to the pot. Stir the Alfredo sauce again to make sure it's smooth, then add all but 1 cup to the spaghetti and toss to combine. Cover the reserve sauce and keep warm.
Transfer the spaghetti to the pie dish and pat down the top to make an even layer. Bake for 20 minutes at 350.
Remove the pie from the oven. Stir the Alfredo sauce so it's once again smooth, top the pie with the remaining Alfredo using a rubber spatula to spread over the entire pie.
Sprinkle the reserved cheese (1/2 cup Italian blend and 1/4 cup Parmesan) on top of the Alfredo sauce, return to oven for 10 minutes, or until cheese is melted and light golden brown. Remove from oven and let pie rest 10 minutes.
When ready to serve, cut pie into pieces, spread a layer of marinara sauce on each serving plate or shallow bowl, and serve on top of marinara.
Garnish with chopped fresh basil and grated Parmesan.
This is a great dish at Old Chicago. I served this for Christmas dinner in 2014 with the Busby family, and we all decided then that it needed to be an annual Christmas tradition! You can always count on Collin to get thirds!
- 1/4 cup unsalted butter
- 1/4 cup all purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- Pinch ground nutmeg
- 2 cups Italian Five Cheese blend shredded cheese (such as Kraft Italian), divided
- 3/4 cup grated Parmesan cheese, divided
- Salt and pepper, to taste
- 12 oz. spaghetti
- Chopped fresh basil for garnish, if desired
- Marinara Sauce - Nanu's Garlic Basil Pasta Sauce is perfect for this recipe!
- One 9 1/2- to 10-inch deep dish pie plate, sprayed with non-stick spray
PREPARATION
Mix 1/2 cup shredded Italian five cheese with 1/4 cup shredded Parmesan in a small bowl and set aside for topping the partially baked pie. The remainder will be used for the alfredo sauce.
Combine heavy cream and milk in a small bowl.
Melt butter in a medium saucepan over medium heat until foaming, whisk in flour until combined, continue whisking until mixture is smooth and slightly golden, about 1 minute. Gradually add milk and heavy cream, increase heat to medium-high and whisk constantly to combine into a smooth sauce. Bring mixture just to a boil, turn heat to medium-low and simmer until slightly thickened, about 5 minutes, stirring occasionally. Add a pinch of nutmeg during this time.
Once sauce is thickened, start adding the cheese (1 1/2 cup Italian blend and 1/2 cup Parmesan), a handful at a time, stirring after each addition waiting until the cheese is melted before adding more. Continue adding, and stirring, until the cheese is melted and the sauce is smooth. Add salt and pepper to taste. Cover and keep warm until ready to toss with spaghetti.
Cook spaghetti, according to package directions stirring, until al dente (perhaps even slightly firmer than al dente since it will soften more as it bakes).
Drain the pasta and return to the pot. Stir the Alfredo sauce again to make sure it's smooth, then add all but 1 cup to the spaghetti and toss to combine. Cover the reserve sauce and keep warm.
Transfer the spaghetti to the pie dish and pat down the top to make an even layer. Bake for 20 minutes at 350.
Remove the pie from the oven. Stir the Alfredo sauce so it's once again smooth, top the pie with the remaining Alfredo using a rubber spatula to spread over the entire pie.
Sprinkle the reserved cheese (1/2 cup Italian blend and 1/4 cup Parmesan) on top of the Alfredo sauce, return to oven for 10 minutes, or until cheese is melted and light golden brown. Remove from oven and let pie rest 10 minutes.
When ready to serve, cut pie into pieces, spread a layer of marinara sauce on each serving plate or shallow bowl, and serve on top of marinara.
Garnish with chopped fresh basil and grated Parmesan.
This is a great dish at Old Chicago. I served this for Christmas dinner in 2014 with the Busby family, and we all decided then that it needed to be an annual Christmas tradition! You can always count on Collin to get thirds!