Spaghetti Pie

July 23, 2012 in pasta

I know what you’re thinking.

“What the flying eff is that?!”

But let me explain.

Last week I shared the meal my 2 year old chose and today I’m bringing you the one my 5 year old chose.  This was a tough decision for him – he went back and forth between a burger and this for probably and hour before I finally demanded an answer. And then every night he’d ask “Is it spaghetti pie night?! Is it?! IS IT?!”

This pie is great because it’s one of those things that looks a lot more complicated than it is. It’s almost like a lasagna but more fun since you see all the thin spaghetti noodles when you cut into it. All you need to do is make your regular spaghetti recipe and then you pour it into a springform pan lined with puff pastry and top it with another sheet of puff pastry. Seriously, it could not be easier. It does have to bake forever so it’s not something you can whip up after work but it’s great for maybe a Sunday dinner.

My kid has raved and raved about it to anyone who will listen and I’m sure it will be one of the first thing he asks me to make for his daddy when he comes home.

One year ago: Baked Potato Salad
Two years ago: S’mores Granola Bars

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Spaghetti Pie

Ingredients

8 ounces spaghetti
1 teaspoon olive oil
1 pound mild Italian sausage
1 green bell pepper, chopped
1 onion, chopped
8 ounces sliced mushrooms, roughly chopped
2 cloves garlic, minced
3 cups jarred (or homemade!) marinara sauce
½ teaspoon dried crushed red pepper flakes
salt and pepper
1 pound shredded mozzarella cheese (4 cups)
½ cup grated parmesan
1 (17¼-ounce) package frozen puff pastry (2 sheets), thawed

Instructions

  1. Cook the spaghetti according to package instructions. Drain and set aside.
  2. Heat olive oil in a large pan over medium-high heat. Add the sausage and cook until no pink remains, breaking up the pieces as you go. Drain and return to pan. Add the green pepper, onion, and mushrooms and cook until vegetables are softened. Add the garlic and saute until fragrant, about 30 seconds.
  3. Stir in marinara sauce, crushed red pepper flakes, and salt and pepper as needed. Simmer for about 10 minutes.
  4. Toss the cooked pasta with the sauce. Add the mozzarella and parmesan cheeses and toss to combine. Cool completely before proceeding.
  5. Preheat the oven to 375F. Roll out 1 of the puff pastry sheets on a lightly floured surface to a 13½-inch square. Transfer dough to a 9-inch springform pan. Allow the excess pastry to hang over the rim. Press the pastry sheet gently into the sides of the pan to ensure the dough won’t break when you spoon in the the pasta. Fold creased pieces of the dough flat against the side of the pan. Spoon the pasta mixture into the pan. Place the second pastry sheet over the pasta filling. Seal the pastry sheets together by pinching the ends together. Trim the overhanging pastry edges to about 1 inch. Fold the pastry edges in to form a decorative border. Cut a slit in the center of the top pastry to allow the steam to escape.
  6. Bake in preheated oven until the pastry is brown and puffed on top, about 1 hour and 15 minutes. Let stand for 20 minutes before removing the sides of the springform pan.
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