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Tuesday, October 12, 2010

Pasta Pasticciata (Pasta Pie) OR (Spaghetti Pie)

If you have never heard of Pasta Pie  you are gonna love me for this recipe!  It's quick, easy, versatile, and can go far. It's one of those meals you can whip up for a last minute lunch or dinner with some friends. This recipe is a lot like my Ziti Al Forno Bolognese recipe except that it uses spaghetti and is baked in the shape of a pie.  I am from Charleston, SC where they have a similar recipe called a Spaghetti Pie (Must be said with a thick Southern accent) and I always a got a kick out of hearing my friend Bunny Shipley refer to this dish as Southern Spaghetti Pie ; )
12 ounces long thin spaghetti noodles: Vermicelli, Thin Spaghetti, Angel Hair... (3/4 of a 1 pound box)
1 white sauce recipe
3/4 -1 cup Parmesan Cheese grated
1 1/2 cups marinara sauce or any left over Red Sauce
*OPTIONAL: 6 ounces chopped salami 
Oil a 10 inch spring form pan or other 10 inch round cake or pie pan
Heat oven to 350
Boil pasta in very salted water until al dente & drain
Mix the pasta with the 2 sauces and 1/2 cup of the cheese (and salami if using) and place in pan.
Add the rest of the Parmesan cheese (1/4 -1/2 cup) and drizzle with olive oil.
Bake for 25-30  minutes and then move it just below the broiler and broil the top for 1 -2 minutes to a golden brown. This my little trick to make it golden crispy on top but creamy inside!
Allow to cool for atleast 15 minutes to set before cutting into wedges or else you will just have spaghetti on your plate and not a piece of pasta pie!

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