Since we just celebrated Mother's Day, I thought I'd give a shout-out to my mom! I was talking to her one day about needing some new recipes, and she reminded me of one of my childhood favorites — Spaghetti Pie! "Why do you call it a pie?" you may ask. Because that's what my mom called it. She always made it in a round dish, so maybe that's why. Anyway, she reminded me how to make it, and I took her advice and added some of my own flavor and flair (just what you should do with mom's advice). Here's the result!
(For Printable PDF click HERE)
Serves: 6 | Active Prep Time: 20 min | Cook Time: 30 min
1 pack whole wheat angel hair pasta/thin spaghetti
Monterey Jack Cheese
1 clove garlic
2 T parsley (dried)
2 T basil (dried)
1 T oregano (dried)
1 C grated Parmesan cheese
Boil pasta in salted water until al dente
Drain and rinse* pasta with cold water
In a small bowl, scramble eggs and then add chopped garlic, parsley, basil, oregano, Parmesan cheese, a pinch of salt, and a few grinds of pepper
Transfer pasta into a large mixing bowl and grate in zucchini. Then mix in egg/seasoning mixture until the pasta is coated
Transfer approx. half of the pasta to a casserole dish, creating an even layer
Sprinkle 1-1 1/2 cups Monterey Jack cheese over the pasta.
Make a second layer with the remaining pasta and then top with another layer of cheese
Bake at 375° for 30 min or until the top layer of cheese is lightly browned and crispy
Serve topped with tomato sauce (try my quick and easy sauce recipe)
*Normally you don't rinse pasta because that will remove the starch and prevent the sauce from sticking, but, in this recipe, it won't matter. Additionally, you'll need the pasta to be cool so that you don't end up with scrambled eggs.