Torta di Pasta – Spaghetti Pie

Torta di Pasta – Spaghetti Pie

Perfect can come in many forms
a date
a day
a moment
a bite…

Torta di Pasta is the perfect anytime thing. It’s breakfast or a simple lunch. It is the best mid-afternoon snack pulled right out of the fridge. It’s a late night supper or an after-the-club nosh. It has even been known to seal the deal after a date…

“Would you like to come in for a nightcap and a little something to eat?~ nudge nudge – wink wink

I was raised to always keep cooked rice or pasta on hand. “Pasta in the fridge is like money in the bank”, Jane would always say. – and to be perfectly honest with you, this works best with leftover pasta or rice. You want your starch to be slightly dry so that everything sticks and coats well. If you don’t happen to be a starch hoarder – cook the pasta to just underdone (slightly more al dente than you would normally cook it.)

And the best part of all? It’s quick. The torta comes together with around 7 minutes of prep, 12 minutes in the oven and another minute or 2 under the broiler to brown everything up nicely…

… leaving you enough time to get the Barry White queued up and go slip on something a little more comfortable…… if you’re going that route.

Torta di Pasta
Serves 2 to 4
2 Cups Cooked Thin Pasta (Spaghetti, Angel Hair, Thin Spaghetti)
2 Eggs
2 Tablespoons Sour Cream
2 Cups Diced Tomatoes (Don’t use Roma type tomatoes. You want something with enough moisture in it so they’ll break down easily when heated.)
1 Clove Garlic – Minced
1 Teaspoon Italian Herbs
2 Tablespoons Parsley – Chopped Fine
3/4 Cup Some sort of Melty Cheese (I’ve used Hoop Cheese – but Fontina, Gouda, Edam or something goaty works just as well)
1/2 Cup Grated Parmesan Cheese
2 Tablespoons Olive Oil
Salt and Pepper to Taste
9″ Baking Dish
Small Skillet
Mixing Bowl
Cooking Spray

  • Preheat the oven to 400
  • Saute the garlic, tomatoes, seasoning and herbs in the skillet on medium high until the tomatoes break down a bit and the excess moisture evaporates (about 6 minutes) Set aside
  • Beat the eggs and sour cream together – add the pasta and mix well
  • Toss in the tomato mixture and stir to combine
  • Pour into an oiled baking dish
  • Mix together the melty and parm cheeses and cover the top of the pie
  • Bake at 400 for about 10 minutes – or until the center of the pie is set and firm
  • Crank the broiler to high and brown the cheeses on top
  • Remove and allow to cool to room temp – or – eat right away (if you’ve got other things to do…)
  • Serve with a little marinara or bottled pasta sauce

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2 thoughts on “Torta di Pasta – Spaghetti Pie

  1. I have never had spaghetti pie (nor did I know the value of leftover pasta – it's just not something we had) but I really want to try this. I love everything about it, quick, easy and perfect. I am a huge fan of most of the ingredients and trying to learn to like eggs – when I can chew again I am so trying this!

  2. Don't I wish. On South Beach right now. But happy to hear about something to do with leftover pasta; I thought I was the only one who liked it!I have your blog linked from my blog roll; hope you get some traffic. (It's been there quite a while, actually.)

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