No need to wait for leftover pasta to make Daniel Paterna's Baked Spaghetti Pie (Torta Di Pasta). This comforting pasta pie comes together in no time at all!
Preheat the oven to 350°F and place the oven grate to the center of the oven.
Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt and 1 pound of spaghetti. Stir occasionally to prevent the pasta from sticking together.
Since the pasta is going to be baked, cook according to the package instructions minus a few minutes. In other words, very al dente. Taste for doneness. When done, drain the pasta and set it aside to cool slightly.While the pasta is cooking, let’s prepare the rest of the ingredients for this pasta pie.
In a large bowl, whisk together the eggs, milk, salt and pepper.
Stir in the ¾ cup of grated Romano cheese.
Add the cooked and slightly cooled down spaghetti to the egg mixture and combine properly together.
Heat a oven proof pan (or skillet) over medium heat.
Add the butter and olive oil.
Add the spaghetti mixture and press down gently. Cook for approximately 5 minutes until the bottom begins to set. Do not stir.
Transfer the pan (or skillet) to the oven and cook for approximately 20 minutes or until the egg mixture is set.
Allow to cool a few minutes before transferring to a serving dish.
Garnish with chopped fresh Italian parsley.
Slice and serve this baked with your favorite Italian Salad.
Notes
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.