Robyn’s Recipe For Angel Hair Spaghetti Pie
I make a few different types of spaghetti pie. The other night I made veal cutlet Parmigiana. Veal was on sale at ShopRite, so I bought every package they had. There were only 3 left.
I didn’t want to make regular spaghetti and marinara sauce or even baked ziti. I had to think of something else to make.
I had a box of angel hair pasta in the pantry and wondered if I could use it in place of spaghetti for a newer version of my spaghetti pie.
I gave it a whirl and it came out perfect. Bruce thought so too.
Here’s the recipe for my newer version of an old favorite.
1 pound box Angel Hair
3 large eggs
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 ½ Cups Whole milk ricotta
1 cup grated pecorino cheese
3 cups Mozzarella
1 cup sharp cheddar
Bring a large pot of salted water to a boil. Cook the angel hair just until it’s al dente. Angel hair cooks way faster than regular spaghetti. I cooked mine for 4 minutes.
Preheat the oven to 425. Butter a 9-inch springform pan. Wrap the bottom of the springform pan with a large sheet of aluminum foil in case the springform pan leaks in the oven.
When the pasta is done, drain it well and let it cool down a bit.
In a large bowl, mix together the ricotta, eggs, salt, black pepper, pecorino cheese, and 2 of the 3 cups of mozzarella.
Stir the angel hair into the bowl and mix it in until it is completely incorporated.
Transfer the mixture to the buttered springform pan. Smooth out the top so it’s flat and evenly sprinkle the remaining cup of mozzarella cheese and the cup of sharp cheddar.
Bake for 35 to 40 minutes, until the pie looks like it’s set in the center. The top should be golden brown.
Remove from oven and run a knife around the inside of the springform pan to loosen the pie from the sides.
Let it rest for about 10 minutes then unlatch and remove the sides of the pan.
Slice it like you would a pie and enjoy.