Spaghetti Pie

(2 votes)

16 ounces spaghetti, cook al dente
1/2 pound smoked mozzarella, diced
1/2 pound tomato filet, diced
1/2 pound any tomato sauce
1/2 cup black olives cut in small pieces
2 whole eggplants cut and sliced, sauté and marinate with balsamic vinegar and olive oil
4 eggs, beaten
1 ounce ramps, cut julienne when available
1 ounce basil, cut julienne
2 cups parmesan cheese
salt and pepper to taste

Bring a large pot of lightly salted water to a boil and cook the pasta for 6 minutes until al dente. Drain then add garlic, oil, parsley and pasta to a mixing bowl. Add smoked mozzarella, tomato, bolognese, black olives, eggs, ramps, basil, butter and parmesan cheese. Add salt and pepper to taste.

In a 9-inch pie dish, line the dish with sautéed eggplant. Place the filling into the dish, cover the top with sliced eggplant and finish with grated parmesan cheese. Bake for 40 minutes in a 350 oven. Let rest. Remove from mold, flip pie over onto plate, top with parmesan cheese and lightly broil to a golden brown.

Servings: 6


Ramps? What are ramps?
Fred, Location not stated.

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