Thursday, August 14, 2014

Spaghetti Pie

Recently, my best friend came to visit me from Arizona.  She helped me with the largest catering I have ever done.  She was such a great help to me, but that goes without saying!  You always support your friends, no matter what.  I would help her with whatever, and she would do the same….and did!

I bring this up, because during her incredible visit, I made a great breakfast.  It was an Italian Frittata.  While Craig and I thought it was good…..Glenda had it (not that I counted) every day for breakfast.  And while she was here, I looked up different ideas for dinner, and while looking for a Strada, I found a recipe for Spaghetti Pie.  It sounded delicious!  And like with most recipes, I put it on the back burner and thought I would make it “someday soon”.

Well, today was the day….I made it….or just my version of it!

Spaghetti Pie



Ingredients
16 oz long (spaghetti) pasta, cooked. (You can use leftovers)
8 oz Pesto
6 eggs
1 tablespoon Olive Oil
1 tablespoon freshly grated pecorino or Parmeggiano (I used Asiago)
1 Chicken breast, cooked and diced

Cooking Directions
Heat oven to 375 degrees.
Beat the eggs in a large bowl.
Toss in the pasta and chicken, coat well with the egg.
Lightly oil a baking dish. (I used a spring form pan)
Pour in the pasta and spread it evenly.
Sprinkle with olive oil and grated cheese.
Bake until some top strands of pasta turn golden about 20 minutes.
Serve immediately or at room temperature.

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