Spaghetti Pizza Pie
- ¼ c. Extra virgin olive oil
- 1 Yellow onion, fine chopped
- 2 Carrots, peeled, fine chopped
- 2 Celery stalks, fine chopped
- 8oz Mushrooms, fine chopped
- 5 Garlic cloves, minced
- ½ c. Red wine
- 28oz Tomatoes, whole, San Marzano, hand crushed
- 1 Tbsp. Kosher salt
- ½ Tbsp. Black pepper
- 12oz GoodWheat Spaghetti Pasta, dry
- 3 Eggs, large
- ¾ c. Whole milk
- 2 c. Fontina cheese, shredded
- 2 c. Mozzarella cheese, skim, shredded
- ½ c. Parmesan cheese, grated,
- 4oz Pepperoni, chopped
How to Make:
Preheat oven to 425°F.
Cook pasta according to packaging instructions until al dente. Drain and set aside.
In a large pot over high heat, add the olive oil and onions. Sauté for 2-3 minutes until translucent.
Add in carrots and celery, sauté for another 2-3 minutes.
Add mushrooms and sauté for another 2-3 minutes until mushrooms soften.
Add the garlic and sauté for 1 minute.
Add the red wine to deglaze and scrape up brown bits from the bottom of the pan. Cook for 2 minutes until wine reduces.
Add crushed tomatoes, kosher salt and black pepper to pot and stir to combine.
Bring to a simmer and let simmer for 5-10 minutes. Remove from heat and cool for 10-15 minutes stirring every few minutes to let steam out.
In a small bowl, combine eggs and whole milk. Set aside.
In a large bowl, combine cooked spaghetti, veggie Bolognese, egg mixture, 1 cup of fontina cheese, 1 cup of mozzarella and sliced pepperoni if using.
Grease the inside of a 9-inch springform pan with butter and tightly wrap the outside in aluminum foil to seal.
Pour the pasta mixture into springform pan and press the spaghetti mixture down slightly.
Place pie into oven for 25 minutes.
Remove from oven and top with remaining cheese.
Place back in oven for an additional 10 minutes until cheese has melted and begins to brown.
Remove from oven and run a knife around the edges of the pan. Let rest for 10-15 minutes for spaghetti to set.
Remove aluminum foil and springform pan.
Cut into 12 slices.
- Total Fat 18g 23%
- Saturated Fat 8g 40%
- Trans Fat 0g
- Cholesterol 85mg 28%
- Sodium 1330mg 58%
- Total Carbohydrate 32g 12%
- Dietary Fiber 6g 21%
- Total Sugars 5g
- Added Sugars 0g 0%
- Protein 20g
- Vitamin D 0mcg 0%
- Calcium 342mg 25%
- Iron 1mg 6%
- Potassium 446mg 10%