Recipes
Speedy Spaghetti Pie
This spaghetti pie is like a quiche made from a spaghetti, egg and cheese blend. Use up that leftover pasta for a speedy lunch or dinner dish the next day.
Serves
4
Prep Time
10 min
Cook Time
8 min
Print RecipeIngredients
- 6 eggs
- ½ cup (125 mL) grated Parmesan and Romano cheese blend or Parmesan cheese
- 1 medium tomato, seeded and chopped
- ¼ cup (60 mL) chopped fresh parsley
- ¼ tsp (1.25 mL) salt
- ¼ tsp (1.25 mL) pepper
- 4 cups (1 L) cooked spaghetti
- Tomato or pasta sauce, warmed, or salsa (optional)
Instructions
- Step 1
Whisk eggs in large bowl; whisk in cheese, tomato, parsley, salt and pepper. Add spaghetti and mix well.
- Step 2
Spray 10-inch (25 cm) non-stick skillet with cooking spray. Heat skillet over medium heat. Spread spaghetti mixture over bottom of pan and cook until bottom of mixture forms a golden crust and top is almost cooked, about 8 minutes. Place plate over skillet. Invert skillet so frittata falls onto plate, then slide frittata back into skillet. Cook until bottom is golden and crusty.
- Step 3
Cut into wedges and serve with tomato sauce, if desired.
Tips
6 oz (170 g) uncooked spaghetti will make 4 cups (1 L) cooked spaghetti.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 384 |
| Fat | 12 g |
| Saturated Fat | 4 g |
| Trans Fat | 0 g |
| Carbohydrate | 47 g |
| Fibre | 3 g |
| Sugars | 2 g |
| Protein | 22 g |
| Sodium | 405 mg |
