Spaghetti Pie

Posted by Lindsey On 5:01 PM

I saw this recipe awhile back and thought it looked interesting. We usually try to eat pretty healthy and lite during the week but on the weekends we like to splurge and I thought this would be a great recipe for one of our cheat nights. Boy let me tell you this is decadent and so tasty. Try it sometime and you will not be disappointed

Spaghetti Pie
Adapted from Elizabeth's Edible Experiment
which was adapted from Giada








Ingredients

1/3 cup plus 1/4 cup extra-virgin olive oil
1 eggplant cut into 1-inch cubes
Salt and freshly ground black pepper
1 tablespoon minced garlic
1 pound Italian sausage
3 cups jarred marinara sauce (a full 1lb 10 oz jar)
1/2 teaspoon dried crushed red pepper flakes
8 ounces spaghetti noodles
1 pound fresh mozzarella, diced
1/2 cup freshly grated Parmesan
1 (17 1/4-ounce) package frozen puff pastry (2 sheets), thawed


Directions


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

Heat 1/3 cup of oil in a large nonstick frying pan over medium-high heat. Add the eggplant and toss to coat in the oil. Sprinkle with salt and pepper. Saute the eggplant until it is golden and tender, about 10 minutes. Decrease the heat to medium. Add half of the garlic and saute until it is tender, about 2 minutes longer. Using a slotted spoon, transfer the eggplant mixture to a large bowl.

Add the sausage to the same frying pan. Cook over medium-high heat until the sausage is brown, breaking the sausage into pieces with the back of a spoon, about 8 minutes.

Add the sausage, marinara sauce, and crushed red pepper to the eggplant mixture, and toss to combine.

Meanwhile, add the spaghetti to the boiling water and cook for 1 to 2 minutes, stirring constantly, until pasta is still slightly crunchy and undercooked. Drain. Toss the pasta with the eggplant mixture. Cool completely. Add the mozzarella and Parmesan and toss to combine.

Preheat the oven to 375 degrees F. Roll out 1 pastry sheet on a floured surface to a 13 1/2-inch square. Roll dough around rolling pin and transfer to a 9-inch springform pan by unrolling the dough onto the pan. Allow the excess pastry to hang over the rim. Press the pastry sheet gently into the sides of the pan to ensure the dough won't break when you spoon in the the pasta. Fold creased pieces of the dough flat against the side of the pan. Spoon the pasta mixture into the pan. Place the second pastry sheet atop the pasta filling. Pinch the edges of the pastry sheets together to seal. Trim the overhanging pastry edges to about 1-inch. Fold the pastry edges in to form a decorative border. Cut a slit in the center of the top pastry to allow the steam to escape. Bake until the pastry is brown and puffed on top, about 1 hour and 15 minutes. Let stand for 20 minutes. Remove the pan sides and serve.

2 Response to "Spaghetti Pie"

  1. Katie Said,

    Yum!!! I wonder how it would be with mushrooms added in too!

     

  2. Joelen Said,

    This looks delicious and reminds me of the Timpano I made (lasagna en croute)!