| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 20 min |
| Cook: | 1 hr |
| Yield: | 6 to 8 servings |
Ingredients
- 3/4 pound spaghetti
- 9 tablespoons olive oil
- 5 garlic cloves coarsely chopped
- 1 small onion, thinly sliced
- 16 cherry tomatoes, halved
- 16 kalamata olives, pitted and halved
- 4 eggs
- 1 cup heavy cream
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 1 teaspoon red pepper flakes, optional
- 6 fresh basil leaves, chopped
- 4 ounces fontina, grated
- 8 ounces feta, crumbled
- 8 ounces Parmesan, shredded
- Fresh basil leaves, for garnish
Instructions
- Preheat oven to 350 degrees F.
- Bring a large pot of water to a boil. Generously add salt and 3 tablespoons of oil and add the spaghetti. Bring back to a boil and cook for 11 to 13 minutes until the spaghetti is just tender. Drain into a colander and rinse under cold water. Return the spaghetti to the pot and set aside.
- Heat 2 tablespoons of the olive oil in a medium skillet over medium heat for 1 minute. Add the garlic and onion and cook for 3 minutes, stirring occasionally. Add the tomatoes, kalamatas, 1 teaspoon of salt and a few grinds of pepper and cook for an additional 5 minutes until the tomatoes begin to break down.* Remove the mixture from the heat and set aside.
- Whisk the eggs and cream together in a large mixing bowl. Add the remaining teaspoon of salt, a few grinds of pepper, the red pepper flakes, basil, fontina, feta, 4 ounces of the Parmesan and the tomato mixture. Mix in the spaghetti.
- Heat the remaining olive oil in the 10-inch skillet over high heat. Add the spaghetti mixture, reduce the heat to medium and cook for 5 minutes. Transfer the skillet to the preheated oven for 30 minutes until the center of the pie is set and the top is golden.
- Remove from the oven and let cool for 10 minutes. Run a spatula around the edges and underneath the pie to loosen. Place a large plate over the skillet and invert the pie onto the plate. Place another plate onto the pie and invert again. Let the pie set for an additional 10 minutes.
- Slice the pie into 6 to 8 pieces and garnish with the remaining Parmesan and basil leaves before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 688 |
| Total Fat | 47 g |
| Saturated Fat | 21 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 27 g |
| Cholesterol | 182 mg |
| Sodium | 858 mg |
Reviews
Love love love this recipe!! Couldn’t find fontina at my grocery store so I used 8 oz of Gruyere, 4 oz of feta and the Parm. This recipe is a keeper!
Great recipe! The only changes I made were using gluten free pasta and adding a few more cherry tomatoes. It was great.
Very easy and great layers of flavor. I had left over tapenade and feta cheese so this recipe caught my eye. We had the left overs the next day for breakfast. I read through the comments on all of the interesting variations and, agree, that this could be made with anything you had on hand.
Loved this. It was very tasty and a great all in one dish. Paired it with rosemary roasted chicken. After reading through everyone’s comments, I decided to add artichoke hearts and sundried tomatoes. I also doubled the basil and tomatoes. I used about half the salt (maybe even less because of the saltiness of the sundried tomatoes, cheese, and olives. Next time, I may add mushrooms and even more tomatoes.It’s fun to play around with this recipe. Anything goes, you could even add some sausage when serving people who love meat.
This was very tasty and easy to make. Hubby cant have tomato sauce anymore, and this was perfect for him.
I will play around w/ it next time and maybe add pancetta and artichoke hearts.
I will play around w/ it next time and maybe add pancetta and artichoke hearts.
I’m so sorry Food Network is no longer producing Hearty Boys shows. I enjoyed this program so much because a lot of thought was put into the original menus and the entertaining tips are top-notch. I’ve been taping the 4 a.m. Thursday programs so I can save some of my favorites.
This is one of my favorites of their recipes but I don’t need a party to make it! I have left-over pasta a lot since day-to-day I cook for only two. The first time I made this I followed the recipe as I always do. After that I improvised. But I think the combo of the three cheeses is perfect and I won’t mess around with that. Whoever said the dish needed salt must not have used the feta.
But this is a great dish for improvising with left-overs and I don’t think the dish is too wrecked by using the skim milk that is in my fridge instead of going out to buy cream. I would do the cream for company, but for everyday, I feel better substituting, as the cheese is rich by itself. I also took suggestions in these reviews and used artichokes and mushrooms, which I am more likely to have on hand than olives. They go great with tomatoes.
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Thanks, Steve and Dan! I’ll keep your Website bookmarked.
Made this Saturday night for my teenage daughter and her friends after the movies, one of her friends is a vegetarian……. so it was a challenge finding something that would feed a crowd. I left out the olives, and added spinach and artichoke hearts. It was amazing, and the teenagers all loved it! It served 9 easily. I used a 12″ cast iron skilled, and added about 1/2 cup of pasta water so it wouldn’t be dry. I will make it again!
I was faced with the usual dilema of what to feed a crowd during the holidays that wouldn’t keep me tied to the kitchen and allow me to spend time with my guests. My husband suggested a spaghetti pie and hence I tried this recipe. Everyone LOVED this!! What a crowd pleaser. My only change was I made the pie in a 9-inch springform pan and layered the bottom with puff pastry and topped it with the puff pastry to make it look like a pie. (This is done is Giada’s Thimble recipe). That made this recipe over the top delicious. My family has asked to keep this as a yearly tradition but I’ll be making it again before then. Thanks for a delicious meal!!!
I finally made this last night. I made a 1/4 recipe since it was just for me. I didn’t have olives, so I substituted a few frozen artichoke hearts (Trader Joe’s) and I don’t like feta so I substituted mozzarella. From reading the reviews, I also used extra tomatoes. I also didn’t have a skillet I could put in the oven, so I put it in a casserole. It was a slice of heaven. Next time I will try to substitute the cream with skim milk to help my diet. Make sure you add enough pepper for flavor.
I saw them make this on TV and couldn’t wait to try it! It require about 3 different prep areas, (the pasta, the fillings, the egg/cheese, and maybe even a 4th to assemble it all) so it’s not a cinch and makes a mess but I thought it would be worth it. My first big bite…..what a disappointment. The flavors weren’t as exciting as they sounded on paper and it seemed too dry. I hate to tell you guys but there’s a much tastier and simpler recipe for spaghetti pie on Cooks.com. And it’s also very versatile; you can make a Mexican or greek version of that one too just by changing the meat, cheeses, and spices. This one missed the mark!