Spaghetti Pie

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Spaghetti Pie

 

Recipe courtesy Emeril Lagasse, 2001

 

1 teaspoon salt

1/2 pound dried spaghetti

2 teaspoons olive oil, plus 1 tablespoon

1 cup Basic Red Sauce, or store-bought pasta sauce,

recipe follows

1/2 cup chopped green bell pepper

2 teaspoons minced garlic

1 teaspoon Essence, recipe follows

1 teaspoon Italian seasoning

1/4 teaspoon crushed red pepper flakes

1 1/2 cups cubed mozzarella (4 ounces)

1/2 cup chopped black olives, optional

4 ounces button mushrooms, wiped clean and thinly

sliced, optional

4 large eggs

1/2 cup whole milk

3/4 cup sliced pepperoni

1/2 cup grated Parmesan

Bring a large pot of water to a boil over high heat.

Add salt and spaghetti and stir to combine. Return to

a boil, reduce heat to a low boil and cook until al

dente, about 10 minutes. Drain spaghetti in colander.

Return to the pot and toss with 2 teaspoons olive oil

and set aside.

 

Preheat the oven to 375 degrees F. Lightly grease a

2-quart casserole dish with the remaining olive oil

and set aside.

 

In a large mixing bowl combine the spaghetti, pasta

sauce, bell pepper, garlic, Essence, Italian

seasoning, crushed red pepper, and mozzarella and toss

to mix well. If desired, also add chopped black olives

and mushrooms, and mix to combine.

 

In a separate bowl, whisk the eggs and milk. Transfer

the spaghetti mixture to the prepared dish and pour

the egg mixture over the top. Arrange the sliced

pepperoni in an even layer over the top, and sprinkle

with Parmesan.

 

Bake until bubbly and golden brown on top, 20 to 25

minutes. Remove from the oven and let sit for 5

minutes before serving.

 

Basic Red Sauce:

1 tablespoons olive oil

3/4 cup chopped yellow onions (1 medium yellow onion)

1/2 teaspoon minced garlic (2 cloves garlic)

1/4 teaspoon salt

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

1/8 teaspoon ground black pepper

1 (28-ounce) can whole peeled tomatoes

1 (15-ounce) can tomato sauce

4 1/2 teaspoons tomato paste

1 cup water

1/2 teaspoon sugar

 

 

 

In a medium, heavy pot, heat the oil over medium heat.

Add the onions, garlic, salt, basil, oregano and black

pepper, and cook, stirring, until soft, 5 minutes.

 

Place the tomatoes in a large bowl and squeeze to

break into small pieces. Add the tomatoes, tomato

paste, water, and sugar to the pot and stir well.

Bring to a simmer over medium-high heat.

 

Lower the heat to medium-low, and simmer uncovered for

45 minutes, stirring occasionally with a heavy wooden

spoon.

 

Essence (Emeril's Creole Seasoning):

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

 

 

Combine all ingredients thoroughly and store in an

airtight jar or container.

 

Yield: about 2/3 cup

 

Recipe from " New New Orleans Cooking " , by Emeril

Lagasse and Jessie Tirsch. Published by William and

Morrow, 1993.

 

 

Yield: 6 to 8 servings

Prep Time: 30 minutes

Cook Time: 1 hour 15 minutes

Difficulty: Easy

 

 

 

 

 

 

 

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