Spaghetti Pie – Leftovers Part Two

Spaghetti pie first came into my life during a trip to Italy. I enjoyed a slice of the rustic pie in a tiny cafe in Naples after viewing the ruins of Pompeii. The latter impressed me with its gruesome remnants, the former, in its delicious simplicity of pasta, cheese and a bit of prosciutto mixed with eggs. It’s a frugal dish, a way to use up leftover noodles and works beautifully for lunch, brunch or dinner. It’s also great cold from the fridge.

Rooting around in the fridge, I created a version riffing on the classic of my memory, using sauteed leeks and chicken from Sunday’s roast. The ingredients were tossed evenly among the leftover spaghetti with olive oil, just enough to moisten the mix, and around one cup of grated cheese, and seasoned with salt and pepper.
The resulting tangle was placed in a fairly deep pie plate and an egg custard using five eggs and one cup of milk, beaten together, was poured over top of the dish.
Bake at 300 degrees for around 45 minutes, or until set. (Cover the top with tin foil so it does not overcook).
Here are a few ideas of other ingredients to add to the pasta. Use them as a springboard for your own ideas. Substitute cream for milk, add garlic but just don’t forget the cheese.
1. Sundried tomatoes, fresh basil and mozzarella
2. Guanciale, cream and a healthy dose of pecorino romano for a different version of spaghetti all” Amatriciana or Carbonara. Option it by topping with bread crumbs before baking.
3. Smoky bacon, cream and cheese.
4. Zucchini, sauteed green onions and thyme.

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