Spaghetti Pie
Recipe courtesy Emeril Lagasse, 2001. Uses Emeril's Essence Creole Seasoning (its own recipe). The file mentions "Basic Red Sauce, recipe follows," which isn't included; store-bought pasta sauce works.
Ingredients
- 1 tsp Salt
- 1/2 lb Spaghetti, dried
- 5 tsp Olive oil, 2 teaspoons plus 1 tablespoon, divided
- 1 cup Marinara sauce, basic red sauce or store-bought
- 1/2 cup Green bell pepper, chopped
- 2 tsp Garlic, minced
- 1 tsp Creole seasoning, Emeril's Essence
- 1 tsp Italian seasoning
- 1/4 tsp Red pepper flakes, crushed
- 4 oz Mozzarella, cubed (1 1/2 cups)
- 1/2 cup Black olive, chopped, optional
- 4 oz Mushroom, button, thinly sliced, optional
- 4 Egg, large
- 1/2 cup Milk, whole
- 3/4 cup Pepperoni, sliced
- 1/2 cup Parmesan, grated
Directions
- Cook the spaghetti in boiling salted water until al dente, about 10 minutes. Drain and toss with 2 teaspoons olive oil.
- Preheat the oven to 375 degrees F and grease a 2-quart casserole with the remaining oil.
- Toss the spaghetti with the sauce, bell pepper, garlic, Essence, Italian seasoning, pepper flakes and mozzarella, plus the olives and mushrooms if you like.
- Whisk the eggs and milk. Put the spaghetti in the dish, pour the eggs over, lay the pepperoni evenly on top and sprinkle with Parmesan.
- Bake until bubbly and golden, 20 to 25 minutes. Rest 5 minutes.