Jessie Sheehan’s Spaghetti Pie | Cup of Jo

Joanna shared something really cool with us a while back…

Last year, Anton’s primary school held a fundraiser called “Eat Pie Shop(!)” where they set up a table with a variety of homemade pies, from sweet ones like chocolate, apple and crumble to savory ones like frittatas and quiches. This fantastic food also included spaghetti pie, which Joanna says everyone loved.

Not just for kids! Adults can enjoy it too. Have you heard of this? It’s exactly what it sounds like: spaghetti with tomatoes and cheese baked in a pie dish and cut into wedges with beautiful crispy edges.

So, as I was leafing through Jesse Sheehan’s new book, Salty Cheese Herb Crispy: SnacksI stopped at her recipe for spaghetti pie and cheese marinara. Sheehan, who hosts the Cherry Bomb podcast “She’s My Cherry Pie” and appears frequently on Instagram with her upbeat catchphrase, “Peeps!”, is fun incarnate. Her book is full of playful creations, with quick and easy creations like spaghetti pie (her book’s 100 recipes use basic pantry staples and can be ready in under an hour), but also bite-sized creations like her Everything Bagel and Cream Cheese Snack Bread, jalapeño cheddar shortbread buttons, popovers, hand pies, and party-ready snacks. party.

Baked Spaghetti Pie with Cheese Marinara Sauce
from Salty Cheese Herb Crispy: Snacks, Jesse Sheehan
Makes one 8-inch round pie

Jessie suggests wrapping the spaghetti in a clean dish towel (this prevents tiny bits of noodle from flying all over your kitchen) and breaking the spaghetti into thirds before boiling, which cuts the cooking time down (only five minutes!) and makes the pie easier to slice and eat.

Olive oil for frying pan
¾ cup plus 2 tablespoons (88 g) finely grated Parmesan, divided, plus more for serving
2 large eggs
1½ cups (382 g) store-bought or homemade marinara sauce, plus more for serving
3/4 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
1/2 to 3/4 teaspoon garlic powder
1/2 to 3/4 teaspoon dried oregano
1¼ cups (125g) low-moisture whole-milk mozzarella cheese, shredded and divided, plus more for sprinkling
⅓ cup (76 g) ricotta cheese
3/4 pound (340 g) spaghetti, boiled until al dente

Preheat oven to 350°F. Grease an 8-inch round cake tin with olive oil and line the bottom with baking paper. Grease the baking paper with more oil and sprinkle ¼ cup (25 g) Parmesan cheese over the bottom and sides of the tin to coat.

Lightly beat eggs in a large bowl. Whisk in marinara sauce, salt, pepper, garlic powder, oregano, 1/2 cup (50 g) Parmesan, 3/4 cup (75 g) mozzarella, and ricotta. Stir in the cooked spaghetti with a flexible spatula and transfer to the prepared cake pan, pressing with the spatula to compress. Sprinkle on top with the remaining 2 tablespoons Parmesan.

Bake for about 15 minutes. Carefully remove the cake pan from the oven, sprinkle the remaining 1/2 cup (50 g) mozzarella cheese over the “pie” and return the pan to the oven for about 15 more minutes, or until the cheese is nicely melted. If you want the cheese toasted and slightly crispy, place the pie under the broiler and watch closely for about 2 minutes.

Remove from oven and let cool for 10 minutes, then run a knife around the edge of the tin and invert the “pie” onto a plate (you may need to firmly tap the bottom of the cake tin a few times to help it release). Allow to rest for a further 5-10 minutes before cutting the “pie” into wedges and serving. Add more Parmesan and sauce at the table, if desired.

Why not try this? What other fun dinners would you recommend?

PS Tasting a 5 ingredient dinner and pasta sauce.

(Photo credit: Nico Cinco.