While browsing Twitter I spotted a recipe that Adam Richman had posted from his latest book – Spaghetti Pie. I was in that dreaded post lunch slump when I was counting down the minutes, seconds and hours until tea time and hit the jackpot.
Not a master piece but it hits the spot.https://www.ladyfromatramp.co.uk/category/food/
Spaghetti Pie is a total carb fest but you know what, it struck a chord with me and that’s all I could think about for the rest of the day!
Hearty and definitely open for tweaks to suit your taste, why not give it a whirl. I have amended the measurements from US to UK.
350g Dried Spaghetti
2 Cloves of Garlic
500g Mince (turkey, beef or tofu)
3 Eggs – beaten
100g Parmesan – grated
175g Mozzarella – grated
Cook the spaghetti with a dash of oil and salt in the water. When cooked, reserve some of the cooking water before leaving the pasta to cool
In a frying pan, soften the onion, garlic and mince. Once browned, add 3/4 of the passata, mixed herbs and pasta water
Mix together the eggs, passata, parmesan and half the mozzerella. Add the cooked spaghetti and mix well
In a lasagne dish or pie dish, add a spoonful of the bolognese mix and alternate with the pasta. Repeat until the dish is full and then top with the rest of the cheese
Bake in the oven for 30 minutes until the cheese browns
Serve with a salad and enjoy!
If you give it a go, be sure to tweet Adam (@AdamRichman) and show him a picture using #SpaghettiPie
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