Baked Spaghetti Pie

16 04 2014

I’ve shared the idea for turning leftover pasta into a frittata-like pie before, however this time I’ve used far less ingredients and baked it rather than frying for a much healthier option. This technique is simple, but makes your leftovers feel like a whole new meal…with a crunch!

Baked Spaghetti Pie

Baked Spaghetti Pie

Baked Spaghetti Pie

Baked Spaghetti Pie

  • Leftover pasta, shown here is leftover spaghetti tossed with a lite alfredo sauce, but you can used whatever you have
  • 1/4 cup reduced-fat, low-sodium chicken stock
  • Grated parmesean
  • Chopped parsley
  • Red pepper flakes
  • Extra-virgin olive oil

Preheat oven to 350.

Heat a medium oven-proof skillet sprayed liberally with non-stick spray over medium heat. When the pan is hot, add the leftover pasta and flatten it out in the pan with the back of a spatula. Fry for 5 minutes until the bottom starts to brown. Add the chicken stock, then transfer the skillet to the oven.

Bake for about 20 minutes. Remove from the oven and flip the pie. The trick to flipping is to place the back of a baking sheet on the top of your skillet. Brace the baking sheet with one hand while using the other hand to turn the skillet upside down (be sure to use a pot holder), so the cooked side of the pie slides out on the back of the baking sheet. Next, slide the pie back into your skillet, this time the uncooked side should be in the bottom of the skillet. Continue baking for another 20-25 minutes.

Remove from the skillet and place on a cutting board to cut into pie pieces. Top slices with grated parmesean, chopped parsley, red pepper flakes to taste and a drizzle of oil.

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