For the past month or two I’ve been having fun making spaghetti pies. Baking spaghetti in a spring form pan creates a dish with really great texture and contrast, between the crispy crunchy pasta and cheese bits on the top and the creamy filling. Once you get the technique and base down, there’s a ton of room for creativity with fillings and flavor!
The filling for this recipe was inspired by one of my favorites from friend and food blogger Tessa at Natural Comfort Kitchen. She focuses on plant-based, weekly bulk cooking and meal prep so check it out, her food is insanely good!
This spaghetti pie packs a ton of flavors: cauliflower, peas, fresh mint and basil, prosciutto, pine nuts, ricotta and Parmesan cheese. In just a single bite, you’ll get crunch, chew, bright herb freshness, salty, and sweet.
Because of the peas, mint, and basil, this is a beautiful spring meal and would be the perfect pairing with an Easter lamb dish. I love the high/low of the presentation – you can serve it up on an elegant cake stand, but at heart this is basically a dressed up pasta casserole.Print