Ultimate Spaghetti Pie

This mixture of cooked spaghetti and fresh spinach is combined with dried tomatoes, black olives, garlic, red pepper flakes, black pepper, oregano and pine nuts. Cheeses and eggs help to bind it all together. It's baked in a fluted tube pan and served in wedges after chilling.

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Ingredients:

• Ingredients:
• 1/2 Pound of Spaghetti (Do not break spaghetti; boil whole)
• 1 Large Bag of Fresh Spinach (trimmed and cleaned)
• 6 Large Eggs, Beaten
• 1 Small Jar of Sun-dried Tomatoes (drained and chopped)
• 1 Can of Sliced Black Olives
• 1 Heaping Cup of Parmigiano Cheese
• 1 Bag of Sorrento Shredded Tomato/Basil-Flavored Cheese
• 1 Heaping Tablespoon of chopped Garlic
• 1 Teaspoon of red pepper flakes (add more or less to taste)
• 1 Teaspoon of black pepper
• 1 Teaspoon of oregano
• 1 Teaspoon of parsley
• 1/2 Cup of Pine Nuts (toasted)

Method

Preheat oven at 450 degrees. Prepare a large Bundt pan by spraying generously with Pam. Cook the Spaghetti according to package. Place spinach in a colander. When spaghetti is cooked, pour over colander with spinach and rinse with cold water and set aside. In a large mixing bowl combine eggs thru parsley. Using your hands mix in spinach, spaghetti and pine nuts. Take combined ingredients and place in Bundt pan. Use your hands to evenly spread and level in pan. Bake at 450 degrees for 1 to 1 hour and 30 minutes until top is golden and mixture is firm. Shut oven and let stand inside for approximately 1 hour. Slip out of Bundt pan and let cool for another 20 to 30 minutes. Refrigerate by covering with paper towel and cling wrap. To serve: take out of refrigerator and let stand for 15 minutes; cut like a cake and serve.

Notes:

Number of servings: 8-10

Submitted By: Lulabell1972
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