Get ready to revolutionize your pasta game with this mouthwatering Spaghetti Pie with Summer Squash - a dish that transforms ordinary spaghetti into a stunning, crowd-pleasing masterpiece! Imagine a perfect fusion of creamy cheese, tender summer squash, and perfectly cooked pasta, all baked into a golden, irresistible pie that will make your taste buds dance with joy. Whether you're looking to impress dinner guests or simply want to elevate your weeknight meal, this Italian-inspired creation is about to become your new favorite recipe that proves comfort food can be both delicious and elegant.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 200g spaghetti
- 2 medium summer squash, grated
- 3 eggs
- 100g ricotta cheese
- 100g mozzarella cheese, shredded
- Salt and pepper to taste
- Olive oil for greasing
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9-inch round pie dish or springform pan with olive oil, ensuring complete coverage.
- Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente, typically 8-10 minutes. Drain and rinse with cold water to stop cooking.
- Grate the summer squash using a box grater. Place grated squash in a clean kitchen towel and squeeze out excess moisture thoroughly.
- In a large mixing bowl, whisk together eggs, ricotta cheese, salt, and pepper until smooth and well combined.
- Add the drained spaghetti and grated summer squash to the egg mixture. Gently fold everything together until evenly distributed.
- Transfer the spaghetti mixture to the prepared pie dish, pressing it down gently to create an even surface.
- Sprinkle shredded mozzarella cheese evenly over the top of the spaghetti pie.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the pie is set in the center.
- Remove from oven and let cool for 5-10 minutes before slicing and serving. This allows the pie to set and makes cutting easier.
- Slice into wedges and serve warm, optionally garnished with fresh herbs or a side salad.
Tips
- • For the best texture, make sure to thoroughly squeeze out moisture from the grated summer squash to prevent a watery pie. • Use freshly grated mozzarella for the most melty and flavorful topping. • Let the pie rest for 5-10 minutes after baking to help it set and make slicing easier. • Feel free to add herbs like basil or parsley for extra flavor complexity. • This dish is perfect for meal prep - it reheats beautifully and can be stored in the refrigerator for 2-3 days. • For a crispy top, you can briefly broil the pie for 1-2 minutes at the end of baking. • Experiment with different cheese combinations like adding some Parmesan for extra depth of flavor.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 20g
Fat: 18g
Saturated Fat: 9g
Cholesterol: 160mg
