Impossible Pasta Pie (Printable Version)
Spaghetti bakes into a cheesy sliceable pie with Italian herbs, vegetables, and a golden crust.
# What You'll Need:
→ Pasta
01 - 8 oz dry spaghetti
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 1 bell pepper, diced
04 - 2 cloves garlic, minced
→ Dairy & Eggs
05 - 4 large eggs
06 - 1½ cups whole milk
07 - 1 cup shredded mozzarella cheese
08 - ½ cup grated Parmesan cheese
09 - 2 tbsp unsalted butter, melted
→ Seasonings
10 - 1½ tsp dried Italian herbs (oregano, basil, thyme)
11 - ½ tsp salt
12 - ¼ tsp black pepper
13 - Pinch red pepper flakes (optional)
→ To Serve
14 - Fresh basil or parsley, chopped
# How to Make It:
01 - Preheat oven to 350°F. Generously grease a 9-inch pie dish or springform pan with butter or cooking spray.
02 - Boil spaghetti in salted water until al dente according to package directions. Drain thoroughly and transfer to a large bowl.
03 - Melt butter in a skillet over medium heat. Cook onion and bell pepper for 4–5 minutes until softened. Add garlic and cook 1 additional minute. Remove from heat.
04 - Whisk together eggs, milk, Italian herbs, salt, pepper, and red pepper flakes in a separate bowl until well combined.
05 - Add cooked spaghetti, sautéed vegetables, mozzarella, and half the Parmesan to the egg mixture. Fold gently until pasta is evenly coated.
06 - Pour mixture into prepared pie dish and spread evenly. Sprinkle remaining Parmesan cheese over the surface.
07 - Bake for 35–40 minutes until center is firm and top is golden brown. A knife inserted in the center should come out clean.
08 - Let cool for 10 minutes before slicing. This allows the pie to set for cleaner portions. Garnish with chopped fresh basil or parsley.
# Expert Insights:
01 -
- Its the ultimate comfort food crossover between spaghetti and quiche that nobody sees coming
- Feeds a crowd with ingredients you probably already have in your pantry
02 -
- Rushing the cooling time is the number one mistake, resulting in a messy pie instead of neat slices
- Breaking the spaghetti into thirds before cooking makes it much easier to serve and eat
03 -
- Use low moisture mozzarella to avoid a watery pie, as regular mozzarella releases too much liquid while baking
- Leftovers reheat beautifully in the oven at 180°C (350°F) for about 15 minutes