Paula Deen Baked Spaghetti Pie

Paula Deen baked spaghetti pie is a creamy, golden skillet dish with spaghetti, pesto and two cheeses that comes together in 53 minutes. Save this easy baked spaghetti dinner for Sunday dinner, church supper or weeknight dinner, because it's a one-skillet pasta bake that feeds 6 hungry people.

Rinse the cooked spaghetti under cold water and drain it well, because extra water thins the egg and cream mixture. Skip that and the pie turns soggy and slumps instead of slicing cleanly.

Paula stirs pesto, sun-dried tomatoes and Kalamata olives right into the custard, so every forkful tastes like more than plain pasta. A quick broil at the end gives the top a golden crust, and that is what sets this apart from a regular casserole.

Paula Deen Baked Spaghetti Pie

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Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

33

minutes

Calories

650

kcal

Spaghetti is bound with eggs, cream and Parmesan, then baked in a skillet until it sets like a savory custard. A short broil crisps the top, so the edges turn golden while the middle stays creamy.

Ingredients

• I 1 (16-ounce) package spaghetti
  

• 4 large eggs
  

• 2 cups fresh grated parmesan cheese
  

• 1½ cups heavy whipping cream
  

• ⅓ cup prepared pesto
  

• 1 teaspoon Kosher salt
  

• ½ teaspoon crushed red pepper
  

• 1 cup cubed low-moisture mozzarella cheese
  

• ½ cup sliced sun-dried tomatoes
  

• ½ cup sliced pitted Kalamata olives
  

Directions

• Preheat and prep: Preheat the oven to 350°F. Spray a deep 10-inch ovenproof skillet with cooking spray so the pie slides out easily later.
• Cook the spaghetti: Cook 1 (16-ounce) package spaghetti according to the package directions. Then drain it, rinse with cold water and drain it well again.
• Mix the custard: Whisk 4 large eggs, 2 cups fresh grated Parmesan, 1½ cups heavy whipping cream, ⅓ cup prepared pesto, 1 teaspoon Kosher salt and ½ teaspoon crushed red pepper. Do it in a very large bowl, then stir in 1 cup cubed low-moisture mozzarella, ½ cup sliced sun-dried tomatoes and ½ cup sliced pitted Kalamata olives.
• Add the spaghetti: Stir the spaghetti into the bowl until everything is well combined. Then spoon it into the prepared skillet.
• Bake until set: Bake for about 30 minutes, until the pie is set. Once it is firm, increase the oven temperature to broil.
• Broil and rest: Broil for about 3 minutes, until the top is golden brown. Let it stand for 10 minutes before serving so the slices hold together.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO 5-quart stainless steel colander, OXO 11-inch balloon whisk, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use jarred pesto instead of homemade?

Yes, the recipe calls for prepared pesto, so a good jarred one works fine. Stir it into the egg mixture well so the basil flavor spreads evenly through the pie.

How long do leftovers keep in the fridge?

Wrap the leftover slices tightly or store them in an airtight container, and they keep in the fridge for about 3 days. Reheat a slice in a 350°F oven until warmed through, since the microwave can make the pasta rubbery.

Can I assemble it ahead of time?

You can cook and rinse the spaghetti a few hours ahead and keep it in the fridge. I would wait to mix everything together until you are ready to bake, because the pasta soaks up the custard as it sits.

What if I don't have a 10-inch ovenproof skillet?

A 10-inch cast iron skillet is ideal, but a deep 9-inch round baking dish can work too. Just remember that the broiler step only works in a dish that is safe under direct heat.

What is the most common mistake with this dish?

Leaving the spaghetti too wet is the big one, because the extra water keeps the custard from setting. Drain it very well after rinsing, and then let the pie rest the full 10 minutes before you cut it.