Spaghetti Pie

Recipe Ingredients

1 teaspoon	5ml	Salt
1/2 lb	227g / 8oz	Dried spaghetti
2 teaspoons	10ml	Olive oil - plus
1 tablespoon	15ml	Olive oil
1 cup	237ml	Basic Red Sauce - (see recipe)
		= (or store-bought pasta sauce)
1/2 cup	73g / 2.6oz	Chopped green bell pepper
2 teaspoons	10ml	Minced garlic
1 teaspoon	5ml	Essence
		= (see Bayou Blast recipe)
1 teaspoon	5ml	Italian seasoning
1/4 teaspoon	1.3ml	Crushed red pepper flakes
1 1/2 cups	355ml	Cubed mozzarella - (4 oz)
1/2 cup	73g / 2.6oz	Chopped black olives - (optional)
4 oz	113g	Button mushrooms - wiped clean,
		And thinly sliced (optional)
4		Eggs (large)
1/2 cup	118ml	Whole milk
3/4 cup	177ml	Sliced pepperoni
1/2 cup	118ml	Grated Parmesan

Recipe Instructions

Bring a large pot of water to a boil over high heat. Add salt and spaghetti and stir to combine. Return to a boil, reduce heat to a low boil and cook until al dente, about 10 minutes. Drain spaghetti in colander. Return to the pot and toss with 2 teaspoons olive oil and set aside.

Preheat the oven to 375 degrees. Lightly grease a 2-quart casserole dish with the remaining olive oil and set aside.

In a large mixing bowl combine the spaghetti, pasta sauce, bell pepper, garlic, Essence, Italian seasoning, crushed red pepper, and mozzarella and toss to mix well. If desired, also add chopped black olives and mushrooms, and mix to combine.

In a separate bowl, whisk the eggs and milk. Transfer the spaghetti mixture to the prepared dish and pour the egg mixture over the top. Arrange the sliced pepperoni in an even layer over the top, and sprinkle with Parmesan.

Bake until bubbly and golden brown on top, 20 to 25 minutes. Remove from the oven and let sit for 5 minutes before serving.

This recipe yields 6 to 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E69) - from the TV FOOD NETWORK

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