The Art of Making Spaghetti Pie: A Recipe from Scratch

As we embark on this culinary journey, I must confess that my grandfather's tracksuit is an inspiration to me. His love for comfort and practicality is something that I deeply admire, and I find myself gravitating towards the same style when cooking. In fact, his trusty tracksuit has become a trusted companion in the kitchen, always ready to lend a helping hand.

Now, let us begin our spaghetti pie recipe from scratch. First things first, we have the pasta. We will be using leftover spaghetti and red sauce as the foundation of our dish. This might seem like an unconventional approach, but trust me when I say that it's a game-changer. The key to making a great spaghetti pie is to use high-quality ingredients, and that starts with the pasta.

To cook our spaghetti, we will be using water simmered on the stovetop. We'll add a pinch of salt to give it a touch of flavor, and then our noodles will be ready for us to toss with some ricotta cheese and Parmigiano-Reggiano. This creamy mixture will serve as the binder that holds our dish together.

Now, let's talk about the importance of using fresh mozzarella. This is where the magic happens, folks! We'll be topping our spaghetti pie with a generous layer of melted mozzarella, which will add a richness and depth to our dish that's simply unbeatable. And for good measure, we'll also sprinkle some Parmigiano-Reggiano on top for added flavor.

Now that we have our ingredients ready, let's move on to the baking process. We'll be using a cheesecake pan to give our spaghetti pie a crispy crust, and a little bit of olive oil spray to prevent it from sticking. Our grill will be set at 350-400 degrees Fahrenheit, providing us with a nice golden-brown crust that will complement our creamy filling perfectly.

As we place our spaghetti pie in the oven, the aroma of melting mozzarella and baked pasta fills the air. It's like a symphony of flavors, folks! After about 20-30 minutes, our dish is done to perfection. We'll let it rest for about 10 minutes before slicing into it, at which point we can admire its golden-brown crust and creamy filling.

Finally, the moment of truth arrives when we take our first bite. Oh, what a revelation! The flavors meld together in perfect harmony, with each bite transporting me back to my grandfather's kitchen. It's like a work of art, folks! We've created something truly special here, and I'm so proud to share this recipe with you.

And now, the pièce de résistance: our grilled radicchio salad with creamy dressing and a drizzle of extra virgin olive oil. This is the perfect accompaniment to our spaghetti pie, adding a tangy contrast that cuts through the richness of the dish. It's like a match made in heaven, folks!

As we sit down to enjoy our Sunday supper, I'm reminded that cooking is not just about following a recipe – it's about sharing love and care with those around us. My grandfather may have inspired me with his trusty tracksuit, but it's the memories and moments we share over a delicious meal that truly make life worth living.

"WEBVTTKind: captionsLanguage: enspaghetti pie we made it with leftover spaghetti and red sauce I'm going to show you how to make  it from scratch so first things first spaghetti pie first thing are we really just not going to  talk about the tracksuit I find that I very much like the tracksuit and I Now understand  why my grandfather wore them all the time incredibly comfortable I recommend them for  everybody all right so I have water going we're gonna have to add salt to the water and then  we're going to cook the spaghetti as I mentioned earlier when I was a kid and we would have this  we would often make it with leftover spaghetti but you could do it from start to finish this  way too I have water simmering I'm going to put the salt in it quickly comes up to a boil at that  point we're dropping in our spaghetti now if you were looking at the package of spaghetti  it would probably say cook spaghetti for eight to ten minutes this is going to get baked so this is  only going to be about a four minute cook on the pasta we're just letting it release its  initial starches start to kind of soften up a little bit so it's pliable and we can work  with it and then it'll continue to cook so when you put that pasta in the water give it a little  stir which is going to help it from sticking so what we're going  to use to kind of bind this spaghetti pie together is a little bit of ricotta cheese  some Parmigiano-Reggiano I'm just going to grate this in here and there's not a lot of  this mixed with the noodles but this think of this almost a little bit as a binder you have  this we're going to toss it with tomato sauce and this kind of holds everything  together so if you're visualizing it what kind of equal parts for Kota and Parmesan reggiano  three whole eggs are there any cheeses besides Carmen ricotta that work really well together  yeah well this is kind of Italian themed so I'm going to use Ricotta and Parmesan they go great  together pecorino Romano would also work in here okay so I'm gonna clear some of this off  we are going to take a little bit of fresh oregano justsalt and pepper and you didn't put the stems in there right no stems just so oregano is a hearty  herb the stems tend to be a little bit on the stronger side so I would not put those in here  pinch of salt but we don't need a whole lot of salt because Parmigiano-Reggiano is a salty cheese  and then we're just gonna whisk this all together to this mixture we are going to add um you know  about two cups of marinara sauce you can make your own marinara sauce if you there's one that you  love at the store not adverse to it this is the basic recipe of marsala Hassan which is my basic  tomato sauce we've made it on the show before you could find the recipe on the Food Network website  so we're gonna put half of this in here it matches your tracksuit so well see maybe that's what this  tracksuit was all about we're going to reserve the rest to warm up to serve with our spaghetti  pie you know what I'm saying no sauce Left Behind no sauce left behind so our pasta should be about  ready and it is do you ever leave the top on the pot while cooking no the only time I put a lid  on something if I want it to boil quicker okay but you could see that the noodle it's pretty al dente  I'm going to add this to our sauce and it's going to appear to be relatively Saucy but  remember this noodle is going to continue to cook as it is baking so it's going to absorb the  sauce and continue to cook as it bakes we have cheesecake pan a little bit of olive oil spray  and the reason that we're putting a spray on here is just so things don't stick you could certainly  do this with just butter so we're just coating the inside we're going to take our nice Al Dente pasta  and that sauce and we're going to put it right in our cheesecake pan give it a little press down  and now we're going to top this with fresh mozzarella go to mount so it's good and  cheesy and then once that mozzarella goes on and you could even go with more cheese if you want  we're going to top it with a little bit of the Parmigiano-Reggianoparmesan no Parmigiano-Reggiano is parmesan from Italy p-a with the g i a n o parmesan  p-a-r-m-e-s-a-n is an American version of this cheese there's good Parmesan in America but there  is nothing like Parmigiano-Reggiano our Grill if you look down at our grill right now it's  at about 400 degrees so we're looking for 350 to 400 Degrees temp in the grill and we're going to  use our Grill as an oven you can see we have coals in back the settings on the the airflow are tamped  down to about 25 percent that's going to give us that 350 to 400 we're going to set this off the  flame so the coals are in back we're going to put our lid back down we're going to let this start  to bake till it gets golden brown on top it's going to take about 20 to 30 minutes depending on  stuff spaghetti pie Liz what look at it hey I'm just gonna let this looks like a souffle look at  it Liz look at it it's gorgeous the spaghetti pie we let it rest for about 10 minutes like kind of  like you would with the lasagna just it just helps it set up a little bit yep I just went  around the edge to make sure that we're going to get a ooh and we're gonna a nice clean release I  mean come on birthday cake you could put a candle on this absolutely and then we're just going to  cut it up oh look at it just holds really well yeah there's I put some eggs in ricotta in there  so it's a binder it has a little bit of a binder yeah I have a little bit of fresh basil from The  Gardens of Parmesan some olive oil so I'm just gonna do oh the cheese look at it look at that  that is a work of art and then we're gonna top this with some of that warmed up marinararight on top a little bit of fresh basil and some Parmesan cheese and then we have this grilled  radicchio with that creamy dressing little bit of extra virgin oil come on Sunday supper\n"