Spaghettini Pie

Okay, so yesterday (March 14 or 3.14) was Pi Day.  Well, the first thing I saw when I opened up my Instagram page was a photo of a spaghetti pie.  It was glorious.  Seriously.  All I thought was I need to have that tonight for dinner.  So I went straight to Smitten Kitchen’s website and read the recipe.  That smile turned to a frown.  I didn’t have pecorino cheese, nor fontina.  I also didn’t have enough spaghetti.  This was getting depressing.  But I figured I can have a few things up, make it smaller seeing as how it would only be my husband and myself eating (there is no way on this planet I was going to be able to get either of my boys to even try spaghetti pie – you should have seen their faces when I asked – you would have thought I was asking them to eat dirt I just picked up off the ground).

I followed your directions, boiled my noodles (I had about 2/3 of a small package of spaghettini, roughly 200 grams, no where near the 1 lbs. of spaghetti she called for).  I boiled this for 4 minutes – as she states to boil 2 minutes short of al dente.  Done.

I also started to pre-heat my oven to 425°F.  (Okay, I did this before I started to boil the noodles – read between the lines – do this first!)

Then I grabbed the wedge of parmesan that I have had in the fridge for a while and didn’t really get around to using it.  I grated up 4 ounces.  By this point my arm was a wreck and I just gave up.  I was gonna try for 6 ounces, but my arm was screaming at me and I feared a revolt was in my future, so I stopped.

I also weighed out 7 ounces, divided evenly of white cheddar and mild cheddar (the orange stuff) and mixed these two together.  Once all the cheese was weighed out, I took a 1/2 cup out of each bowl (parmesan and cheddar) and placed this into a separate bowl to be sprinkled ever so gently over the top of the spaghetti pie just prior to placing into the oven.

Then in a mixing bowl I poured 1 cup of milk and cracked in 2 eggs.  I added in 2 tsp. pepper, 1 1/4 tsp. salt and 1 1/2 tsp. parsley (this is my addition to this wonderful concoction).  I whisked these all together, then dumped in the cheeses, and whisked these through the custard mixture.  Then I dumped in the drained spaghettini and tossed these all together until everything was evenly coated.

I grabbed one of my 7″ springform pans, and used a double layer of aluminium foil and wrapped the bottom of the pan and up the sides (this is to make sure no leaks).  Then I sprayed the inside generously with baking spray (or you could as Smitten Kitchen says and butter the pan, but I am currently out of butter and really need to replenish my stock).  I placed the springform pan onto a sheet pan, also ensuring if there were any drips or dribbles that happen to escape they would go on this pan and not my oven floor.  Then a carefully poured the spaghettini/custard mixture  into my prepared springform pan.  Then I carefully (okay no) topped this with the remaining parmesan and cheddar cheeses.

I baked this according to Smitten Kitchen’s instructions, 40 minutes.  Even though my pan was 7″ it still took 40 minutes to cook so if I was doing this in a larger pan with the original ingredients I would probably have had to bake this for up to an hour.  Just a note for future reference.

After the 40 minutes, I removed the pan from the oven and allowed it to cool for a couple of minutes, then using an offset spatula, carefully ran this around the edge to make sure the sides were not sticking and removed the springform pan.

You can eat this right away, but I had made this in the morning and we were not eating until that night, so I removed the “Pie” from the pan, and placed it back into the wonderful little bundle that was that foil which had encased my springform pan.  I allowed it to cool completely on the counter, then wrapped everything (pie and sheet pan) in plastic wrap and placed it in the fridge for later that night.

Once it was time for dinner, I pre-heated my oven to 350°F and placed the sheet pan (I removed the plastic wrap first) into the oven for 35 to 40 minutes, to reheat the pie.

Okay, this was possibly the most incredible dinner.  It takes about 10 minutes to prepare, depending on how good you are at grating cheese (next time I’m using my food processor).  Super quick to make and extremely delicious.  Just so you know, between my husband and I we ate 1/4 of this, so we had lots of leftovers.  I ended up cutting the rest of it up into thin wedges and my husband took it to work for the guys to nibble on.  They all loved it!  Will definitely make this again and, I may even have it with a salad!!  (hahaha, who am I kidding, no, no salad).


(based on Smitten Kitchen’s Black Pepper and Pecorino Spaghetti Pie)

2/3 box of Spaghettini (approx. 220 grams) – boiled for 4 minutes, then drained and set aside

1 cup milk

2 large eggs

2 tsp. ground black pepper

1 1/4 tsp. salt

4 ounces grated parmesan

1 1/2 tsp. parsley

7 ounces cheddar (white and mild/medium)

  1. Preheat oven to 425°F.
  2. Using a 7″ springform pan, wrap the bottom and up the sides with a double layer of aluminium foil.  Spray inside of pan with baking spray or butter generously with butter.  Set on a baking sheet.
  3. Boil noodles for 4 minutes (2 minutes less than al dente). Set aside.
  4. Grate 4 ounces of parmesan (if you purchase it in wedges – if it’s already grated yay – just don’t use the powdered stuff in the bottle).
  5. Weigh out your cheddar cheeses (3.5 ounces each white and mild/medium cheddar), mix them together.
  6. Remove 1/2 cup of each parmesan and cheddar from each bowl and set aside (this will be used as the topping.
  7. In a mixing bowl, whisk together the milk, eggs, salt, pepper and parsley.  Add in the parmesan and cheddar cheeses, whisk to combine.  Add in the spaghetti and toss to coat evening.  Pour this into your prepared springform pan.  Top with the remaining cheeses that you set aside.  (I also sprinkled a little more parsley on top).
  8. Bake for 40 minutes, until bubbling around the edges and set in the middle.
  9. Allow to cool slightly, then run a knife or offset spatula around the edge of the pan to ensure nothing is sticking, then remove the springform pan, carefully, using a spatula, lift the spaghettini pie onto a serving plate if eating right away.  If not, carefully lift up the pie, removing the bottom of the springform pan and place the pie back down onto the foil.  Allow to cool to room temperature then wrap with plastic wrap and place in the fridge.
  10. When ready to eat, pre-heat your oven to 350°F and bake for 35 to 40 minutes until heated throughout.  Cut into wedges and enjoy with a salad or as my husband I did, a grilled cheese and tomato soup.


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