Now that it’s finally not too hot to turn on the oven, here’s a quick dinnertime pie you can make with just a few ingredients. It’s a great way to use up leftover spaghetti, but it’s also a way to serve pasta that isn’t your everyday red sauce.
Spiralizer master Alissandra Maffucci uses potato noodles in this recipe, so if you have a spiralizer, you can spin these yourself. But if you don’t, pick up one of the packages of pre-cut veggie noodles at the store, or use regular ol’ cooked spaghetti.
We still eat plenty of regular spaghetti in my house, so I’ll be making this with thin spaghetti and all the leftovers in the fridge. If spinach isn’t your thing and you don’t have any leftover veggies from the week, try asparagus or broccoli by cooking the vegetables to al dente in the pan before baking for about 15 minutes.
Ricotta and Spinach Spaghetti Pie
Spaghetti pie is an effective use for leftover pasta (if you ever have any …). This spiralized version uses potato noodles instead of processed pasta to give you a bigger nutritional bang for your buck. The spinach sneaks in some dark-leafy-green calcium, and the ricotta gives the pie a fluffy, velvety texture and comfort-food flavor, making this dish a crowd-pleaser.
— Alissandra Maffucci
1 tablespoon extra-virgin olive oil
3 large russet potatoes, peeled, spiralized with Blade D
1 teaspoon garlic powder
Fine sea salt and pepper
6 cups packed spinach, chopped well
3 medium eggs, beaten
1/2 cup ricotta cheese (if desired, you can use part skim)
Heat the oven to 400 degrees. Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat. When the oil is shimmering, add the potatoes and the garlic powder. Season with salt and pepper. Cook, tossing, until lightly browned, about 10 minutes, then transfer to a large bowl. Let cool for 5 minutes.
Immediately add the spinach to the same skillet and cook, stirring, until wilted, about 5 minutes. Transfer the spinach to the bowl with the potatoes and add the eggs and ricotta. Season with salt and pepper and toss well to combine.
In the same skillet, spread the mixture into an even layer. Transfer to the oven and bake for 15 to 20 minutes, until the noodles are set when pressed with the back of a spatula and the edges are just beginning to crisp. Let rest 5 minutes before serving.
— From “Inspiralized and Beyond: Spiralize, Chop, Rice, and Mash Your Vegetables into Creative, Craveable Meals” by Alissandra Maffucci (Clarkson Potter, $21.99)