Impossible Pasta Pie (Printable)
Spaghetti bakes into a sliceable pie with cheesy custard, creating a comforting Italian-inspired dish perfect for family dinners.
# What You Need:
→ Pasta
01 - 8 oz dry spaghetti
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 1 bell pepper, diced
04 - 2 cloves garlic, minced
→ Dairy & Eggs
05 - 4 large eggs
06 - 1½ cups whole milk
07 - 1 cup shredded mozzarella cheese
08 - ½ cup grated Parmesan cheese
09 - 2 tbsp unsalted butter, melted
→ Seasonings
10 - 1½ tsp dried Italian herbs (oregano, basil, thyme)
11 - ½ tsp salt
12 - ¼ tsp black pepper
13 - Pinch red pepper flakes (optional)
→ To Serve
14 - Fresh basil or parsley, chopped
# Steps:
01 - Preheat oven to 350°F. Grease a 9-inch pie dish or springform pan with cooking spray or butter.
02 - Cook spaghetti in salted boiling water until al dente according to package directions. Drain well and set aside.
03 - In a skillet over medium heat, melt the butter. Sauté onion and bell pepper until softened, about 4–5 minutes. Add garlic and cook 1 minute more. Remove from heat.
04 - In a large mixing bowl, whisk together eggs, milk, Italian herbs, salt, pepper, and red pepper flakes until well combined.
05 - Add cooked spaghetti, sautéed vegetables, mozzarella, and half of the Parmesan to the egg mixture. Toss gently until evenly coated.
06 - Pour the mixture into the prepared pie dish, spreading evenly. Sprinkle remaining Parmesan cheese over the top.
07 - Bake for 35–40 minutes until the center is set and the top is golden brown. A knife inserted in the center should come out clean.
08 - Cool for 10 minutes before slicing to allow the pie to set. Garnish with chopped fresh basil or parsley and serve warm.
# Expert Advice:
01 -
- It transforms ordinary spaghetti into something that feels special and festive enough for company
- The custard makes it incredibly satisfying while keeping prep simple enough for weeknights
02 -
- The pie needs to cool for at least 10 minutes or it will fall apart when you slice it
- Drain the pasta really well—excess water will make the custard soggy
03 -
- Use room temperature eggs so they incorporate smoothly into the milk
- Grate your own Parmesan instead of buying pre-grated for better melting