Adam Richman’s Spaghetti Pie
1 pound spaghetti, cooked (preferably from leftovers)
3 large eggs
1 cup grated parmesan cheese
1 ½ cups shredded mozzarella
1 cup tomato paste, divided
2 tablespoons olive oil
1. Preheat oven to 350 degrees.
2. In a large bowl, mix together cooked spaghetti, eggs, parmesan cheese, 1 cup mozzarella, and ¾ cup tomato paste.
3. Coat an ovenproof pie plate with olive oil. Add remaining ¼ cup tomato paste to pie plate, spreading evenly. Press pasta into the tomato paste and top with remaining ½ cup mozzarella.
4. Transfer pie plate to oven and bake 30 to 35 minutes. Remove from oven and let stand 10 minutes. Cut into wedges using a sharp knife or pizza cutter; serve.
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