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Deep-Dish Spinach, Egg and Spaghetti Pie

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Rating: 3.5   Reviews: 5 See Reviews
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Active Time:  15 Minutes
Total Time:  1 Hour 25 Minutes
  Serves 6
Cold tomato-sauced spaghetti may seem the unlikeliest of leftovers unless you have tasted it baked into the firm, Italian-style omelet known as a frittata. Much more than mere kitchen frugality, a spaghetti frittata is a real treat and inspired this even dressier, on-purpose adaptation, worthy of a casual company supper. Serve a big, cheesy wedge of it accompanied by a crisp green salad and a hunk of garlic bread and pour a lively red wine.
RECIPE INGREDIENTS
12 ounces dried semolina spaghetti pasta
5 cups purchased or homemade marinara sauce
6 large eggs
2 cups half and half
4 ounces grated parmigiano-reggiano cheese
1 garlic clove, crushed through press
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
One 16-ounce bag frozen chopped spinach, thawed, squeezed dry
6 ounces sliced or shredded provolone cheese
Deep-Dish Spinach, Egg and Spaghetti Pie Recipe at Cooking.com
DIRECTIONS
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Toss pasta with 2 cups marinara sauce. Cool to room temperature.


Position rack in center of oven and preheat to 375 degrees F. Generously butter 10-inch-diameter round baking dish with 3-inch-high sides (about 12-cup capacity). Whisk eggs, half and half, cheese, garlic, salt and pepper in medium bowl to blend. Spread half of spaghetti mixture in single layer into prepared dish. Pour half of egg mixture evenly over spaghetti. Mix 1/2 cup remaining egg mixture with spinach in another medium bowl. Spread spinach mixture evenly over spaghetti. Arrange provolone slices evenly over spinach, trimming to fit and covering completely. Top with remaining spaghetti, spreading evenly. Pour remaining egg mixture evenly over casserole.


Bake until top and edges are crisp and golden brown and custard is almost set in center, about 1 hour. Cool 10 minutes. Meanwhile, heat remaining marinara sauce in small saucepan over low heat.


Cut casserole into wedges and transfer to plates. Spoon 1/2 cup warm marinara sauce over each and serve.


Recipe created exclusively for Cooking.com by Michael McLaughlin.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Marinara Mains
 Thrifty Servings: One-Dish Meals Under $3
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 708
Fat. Total: 32g
Fiber: 8g
Carbohydrates, Total: 66g
Sodium: 1911mg
% Cal. from Fat: 41%
Cholesterol: 287mg
Protein: 37g
Spotlight Recipe Review See all 5 reviews »

Rating: 1
by: Jeanette Reviewed: 05/11/2009
Deep-Dish Spinach, Egg, and Spaghetti Pie
I read through this recipe and it sounds quite good. However, I was astounded to see that each portion contains 708 calories. That is half of my daily intake! I would have to have this recipe serve 10 to 12 in order for it to fit into my diet plan. Also, the recipe states that each portion contains 66 grams of carbs. That seems like an awful lot for one meal. I am diabetic and have to count my carbs in order to take the right amount of insulin. If I make it I will have to serve small portions.
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