Spicy Spaghetti Pie

This kid-friendly pasta dish takes the classic flavors of spaghetti and tomato sauce and transforms them into a delicious and sliceable pie. By using thinner versions of spaghetti, such as vermicelli or thin spaghetti, we ensure that the pie holds together when sliced. We add a bold flavor twist by using a shredded Mexican cheese blend instead of mozzarella and substituting spicy pepperoni for ground beef. A touch of heavy cream brings richness to the sauce, balancing the acidity of the tomatoes. Pressing the pasta into the pie plate with a spatula ensures neat and easy slicing. To add even more flavor, we fold a portion of the sauce into the pasta and serve the pie topped with extra sauce at the table. Get ready to enjoy a fun and flavorful twist on traditional spaghetti with this delightful spaghetti pie!

INGREDIENTS:

• 12 ounces vermicelli or thin spaghetti
• Salt and pepper
• 4 ounces sliced deli pepperoni, chopped fine
• 1 onion, chopped fine
• ½ teaspoon red pepper flakes
• 3 (14.5-ounce) cans of diced tomatoes
• 8 ounces (2 cups) shredded Mexican cheese blend
• ¾ cup heavy cream
• ½ cup chopped fresh basil
• 1½ cups water, plus extra as needed

PREPARATIONS:

1. Adjust the oven rack to the upper-middle position and preheat the oven to 475 degrees Fahrenheit. Grease a 9-inch pie plate with vegetable oil spray.
2. Bring 4 quarts of water to a boil in a large pot. Add the vermicelli or thin spaghetti and 1 tablespoon of salt. Cook, stirring often, until the pasta is nearly al dente. Drain the pasta and return it to the pot.
3. In a 12-inch skillet, cook the chopped pepperoni over medium-high heat until crisp, which takes about 2 minutes. Stir in the chopped onion and cook until softened about 5 minutes. Add the red pepper flakes and cook for an additional 30 seconds. Stir in the diced tomatoes and simmer until the sauce thickens and reduces to about 4 cups, approximately 10 minutes. Season with salt and pepper to taste.
4. Add 2 cups of tomato sauce, shredded Mexican cheese blend, heavy cream, and chopped fresh basil to the cooked pasta. Toss to combine all the ingredients. Transfer the pasta mixture to the prepared pie plate and press it down with a spatula to flatten the surface.
5. Bake the spaghetti pie in the preheated oven until it turns golden and starts to bubble around the edges, which takes about 15 minutes. Allow the pie to cool for 10 to 15 minutes.

YIELD:

• This recipe yields approximately 6 to 8 servings.

SPECIAL INSTRUCTIONS:

• Adjust the consistency of the remaining sauce by adding extra water as needed.
• Serve the spaghetti pie sliced into wedges and topped with the reserved sauce.

TIPS:

• Customize the pie by adding your favorite toppings, such as additional cheese, cooked ground meat, or vegetables.
• For added flavor, sprinkle grated Parmesan cheese over the pie before baking.

In conclusion, this spaghetti pie offers a unique and enjoyable twist on traditional spaghetti and tomato sauce. With its sliceable form, bold flavors from the shredded Mexican cheese blend and spicy pepperoni, and the perfect balance of creaminess and acidity, this dish is sure to please both kids and adults alike. The simple preparation and delightful presentation make it an ideal choice for a family dinner or a gathering with friends. So, get ready to slice into this tasty pasta pie and enjoy the delightful combination of flavors. It’s a guaranteed crowd-pleaser!