Description
I absolutely love how easily this spaghetti pie jazzes up a simple Italian meal. This is my ultimate dish I make whenever guests come over. Every guest has requested this recipe. Very versatile to suit your style/taste. You can halve the recipe and put it in the 8×8 pan. I usually don’t measure the ingredients for the layers; I just eye it to my taste. I like the sauce cooked separately, to allow for flexibility in serving. Feel free to experiment !
Ingredients
- 1 (16 ounce) package spaghetti
- 2 cups cracker crumbs
- 1 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon dried minced onion, divided
- 1 tablespoon garlic salt, divided
- 1 ½ sticks butter, melted
- 2 cups milk
- 4 eggs
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water
- stirring occasionally
- until tender yet firm to the bite
- about 12 minutes. Drain thoroughly.
- Preheat the oven to 350 degrees F (175 degrees C). Thoroughly butter a 9×13-inch baking pan.
- Layer 1/2 the cooked spaghetti into the bottom of the prepared pan. Sprinkle 1/2 the cracker crumbs
- 1/2 the Parmesan cheese
- 1/2 the parsley
- 1/2 the minced onion
- and 1/2 the garlic salt on top. Pour in 1/2 of the melted butter. Repeat with remaining spaghetti
- cracker crumbs
- Parmesan cheese
- parsley
- minced onion
- garlic salt
- and butter.
- Mix milk and eggs together in a bowl. Pour over the spaghetti mixture.
- Bake in the preheated oven until set
- about 30 minutes. Cut pie in squares.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 12