This hearty spaghetti pie recipe makes dinner a snap on busy weeknights. I grew up loving this traditional Italian recipe. I couldn’t wait to dig into that crispy outer layer of spaghetti goodness!
We used to call recipes like this one peasant dishes because they were so inexpensive to make. The combination of flavors is incredible.
It transforms your typical spaghetti into something gourmet. And, to kick things up a bit, you can add any ingredients you like to this recipe.
I’ve tried so many variations by using broccoli rabe, peas, corn, you name it, you can use it. You can also use any cheese flavor you prefer as well. Just about anything works with this spaghetti pie.
When I first got married, my MIL taught me her favorite spaghetti pie recipe – which is this one. Ever since I’ve been hooked and making it for decades now. I love the leftovers too.
They can last for days and days in the fridge and are great for lunch. All you have to do is heat it up in the microwave for a few minutes and you’ve got lunch ready to go. I used to love bringing a large slice to work with me – add a side salad and you are good to go!
I hope you get to enjoy it too. Its unique crispy outer shell is mouth-watering and my favorite part of this dish.
One note before cooking – some folks prefer to bake this in the oven than cooking it on the stovetop as I do. You can easily use the same recipe and pop it in the over too. Just
Just make sure if you use a springform pan you line it with aluminum foil before cooking. I have cooked it this way as well and it comes out tasting exactly the same. I also use a baking sheet under the springform pan too to prevent any spillage.
I used two pounds of pasta but by all means, you can use one pound as well. We love the leftovers and I always like making extra!
This recipe is for one pound of pasta.
- 3 tablespoons canola oil
- 1 medium onion, chopped
- 2 teaspoons chopped garlic
- 1/2 cup milk
- 2 teaspoons Italian seasoning
- Kosher salt and freshly ground black pepper
- 1 cup of grated cheese – you can choose your favorite. I use Parmesan
- 2 (10-ounce) packages frozen chopped spinach, thawed and drained
Cook pasta according to package directions; drain.
Meanwhile, in a skillet, cook the onion and spinach over medium heat until golden brown.
Add eggs, milk and Parmesan cheese to pasta and mix well.
Add spinach and onions to pasta and mix well.
Place all ingredients into a skillet or you can bake in oven at 375 for about 40 minutes.
If you use skillet, be sure to flip the pasta after about 15 mins and cook the other side for another 15 minutes or until golden brown.
Be sure to read the step by step instructions with images in this post below.
Cook your pasta first. We like ours al dente!
Cook the onions and spinach to a golden brown.
Set aside your eggs, cheese, and milk.
Mix the eggs, milk, cheese, and spices well.
Add the spinach and onion mixture and mix well. I use a fork to blend the ingredients. Don’t use a hand mixer as you don’t want to over mix it.
In a large bowl, add the mix to the pasta. In a large skillet, add some oil to the bottom and begin the frying process.
If you cook on a medium flame, you should begin to see the browning process in about 15 minutes. Then use the cover to flip and cook the other side.
I’m good at flipping it, but the first time you do it, it might feel a bit tricky. I remove the skillet off of the stove onto my countertop, use the lid to flip over a baking sheet. Works great that way every time.
We love that crispy outta layer of pasta. You can brown it as much as you prefer. We love it nice and toasty!
The sides are nice and crispy too. Yum and yum!
I love pairing it with a salad.
Each bite is a wonderful blending of flavors.
I hope you get to enjoy this. It’s a monthly staple for us. If you have any questions, please be sure to leave them in the comments section below.