For the past month or two I’ve been having fun making spaghetti pies. Baking spaghetti in a spring form pan creates a dish with really great texture and contrast, between the crispy crunchy pasta and cheese bits on the top and the creamy filling. Once you get the technique and base down, there’s a ton of room for creativity with fillings and flavor!
The filling for this recipe was inspired by one of my favorites from friend and food blogger Tessa at Natural Comfort Kitchen. She focuses on plant-based, weekly bulk cooking and meal prep so check it out, her food is insanely good!
This spaghetti pie packs a ton of flavors: cauliflower, peas, fresh mint and basil, prosciutto, pine nuts, ricotta and Parmesan cheese. In just a single bite, you’ll get crunch, chew, bright herb freshness, salty, and sweet.
Because of the peas, mint, and basil, this is a beautiful spring meal and would be the perfect pairing with an Easter lamb dish. I love the high/low of the presentation – you can serve it up on an elegant cake stand, but at heart this is basically a dressed up pasta casserole.Print
- 3/4 box of spaghetti
- 1/2 head of cauliflower, or about 3 cups, cut into small florets
- 3 cups peas (I use frozen and don’t defrost)
- 3/4 cup of pine nuts
- 4 oz prosciutto
- 1 lb ricotta cheese (preferably full fat)
- 1 cup of Parmesan cheese, grated
- 3 eggs
- 1 cup heavy cream
- 1 cup fresh basil, roughly chopped
- 1/2 cup fresh mint, roughly chopped
- 1 tsp salt and a good amount of black pepper
- Preheat the oven to 350 and set a large pot of salted water on high to boil.
- Grease a spring form pan, wrap the base/sides with a sheet of tin foil and set aside on a baking sheet.
- In a frying pan, carefully toast the pine nuts until they just start to turn golden. To avoid burning, don’t walk away during this process! I like to gently swirl the pan to keep the pine nuts moving while they toast. Remove from the pan and set aside.
- In the same pan, cook the prosciutto until the fat renders out and the pieces get nice and crispy. Because the slices are so thin, you’ll also want to watch this one to prevent burning. Set aside and turn off the burner.
- In a large mixing bowl, mix together the eggs, ricotta, cream, half of the Parmesan, 1 tsp salt, and a generous amount of black pepper.
- Once the water is boiling, add the spaghetti. You’re aiming for al dente, erring on the side of firm.
- Once the pasta has started to soften and you have just 2-3 minutes left to cook, add the cauliflower and a minute later, the peas.
- Drain the pasta, peas, and cauliflower and then pour everything into the large mixing bowl.
- Add the herbs and pine nuts, and carefully stir until the pasta is fully coated and combined with the filling.
- Pour the mixture into the spring form pan and top with the remaining cheese.
- Bake 45-50 minutes until set, you can also broil at the end for an extra crispy top.
- Remove from the oven and allow to cool for 10 minutes, then release the sides of the spring form.
- When cool enough to handle, carefully slide the spaghetti pie onto a serving plate.
- If you can’t find prosciutto or want to cut back on the total cost, you can use bacon instead. The flavor will be stronger but will also be delicious!