Pasta Frittata (Spaghetti Pie) is the perfect meal for your next family dinner. With hot Italian sausage, roasted red peppers and DeLallo San Marzano Style Tomatoes, this meal adds a unique twist to your typical spaghetti dinner.
Pasta Frittata (Spaghetti Pie)
Pasta Frittata (Spaghetti Pie) is the perfect meal for your next family dinner. With hot Italian sausage, roasted red peppers and DeLallo San Marzano-Style Tomatoes, this meal adds a unique twist to your typical spaghetti dinner.
- Butter for greasing the pan
- 2 tablespoons DeLallo Extra Virgin Olive Oil
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon crushed red pepper
- 1 pound loose hot Italian sausage
- 1 (12-ounce) jar DeLallo Roasted Red Peppers, diced
- 12 ounces fresh baby spinach
- 1 tablespoon DeLallo Tomato Paste
- 1 (28-ounce) can DeLallo San Marzano-Style Petite Diced Tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt to taste
- 1 (1-pound) package DeLallo Spaghetti
- ¾ cups whole milk
- 3 large eggs
- Fresh ground pepper
- 1 cup grated sharp Cheddar cheese
- 2-½ cups grated Fontina cheese
- 1-½ cups freshly grated Parmigiano-Reggiano cheese
- Fresh chopped basil
- Heat oven to 425°F. Butter a 9" round springform pan.
- In a large skillet, heat the oil over medium-high heat. Add the onion, garlic and crushed pepper. Cook for 1 minute. Add the sausage and roasted peppers and continue to cook, breaking the meat into small bits. Once cooked through, about 6 minutes, add the spinach. Cook until slightly wilted, about 2 minutes.
- Stir in the tomato paste and cook for 1 minute. Add the diced tomatoes and salt. Continue to cook. Stir occasionally and scrape any bits from the pan. Once the liquid is mostly evaporated, about 5 minutes, remove from heat and set aside.
- In a large pot (we use the pasta pot), whisk together the milk, eggs, pepper and ¾ teaspoon of salt. Stir in the Cheddar, Fontina and 1 cup of Parmigiano. Add the sausage mixture and spaghetti. Stir until combined.
- Transfer the mixture to the prepared springform pan. Smooth the top with a spatula. Set the pan on a rimmed baking sheet and bake until the edges are golden and bubbling, about 30 minutes.
- Remove the pan from the oven and turn on the broiler. Sprinkle the pie with remaining Parmigiano and fresh basil. Broil until the cheese is golden, about 2 to 3 minutes.
- Remove from the oven. Run a knife around the inside of the pan. Let the pie rest about 10 minutes before releasing and removing the sides of the pan. Cut the pie into slices and serve.