Cheesy Pasta Pie

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Cheesy Pasta PieThis dish is typically one of those clean-out-the-fridge things, sort of like a frittata or a super weird smoothie. So, if you happen to have this specific list of items hanging around the ol’ icebox, great! Otherwise, just trust me and go to the market. This combination of flavors and textures is brilliant. My last smoothie, not so much.

  • Yield: 10 to 12 Servings
  • Total Time: 1 Hour 15 Minutes


  • 4 qt water
  • 2 Tbsp + 1 tsp salt, divided
  • 12 oz dry bucatini or spaghetti pasta
  • 3 large eggs
  • ½ cup light cream or half-and-half
  • ¼ cup + 1 Tbsp extra-virgin olive oil, divided
  • 1 cup Pecorino cheese, grated or shredded, divided
  • 1 cup Asiago cheese, shredded, divided
  • 1 Tbsp dried oregano
  • 1 clove garlic, minced
  • 1 tsp ground black pepper
  • 1 medium red bell pepper, roasted, peeled, minced
  • Tomato sauce for serving
How to Make It
  1. Preheat the oven to 400°F. In a large pot, bring water to a rolling boil over high heat. Once boiling, add 2 tablespoons of salt and pasta. Cook for 10 minutes, occasionally stirring to ensure the pasta does not stick to the pot. Drain the pasta in a colander, spray with cold water to stop the pasta from cooking further, and set aside while you prepare the other ingredients.
  2. In a large mixing bowl, combine the eggs, cream, ¼ cup of the olive oil, ½ cup each of the cheeses, oregano, garlic, black pepper, and remaining 1 teaspoon of salt, and whisk until combined. To the bowl, add the spaghetti and roasted pepper. Using two forks like salad tongs, toss the mixture together, evenly distributing the pasta with all the good bits.
  3. Add 1 tablespoon of olive oil to baking dish to coat the bottom and sides. Pour pasta mixture into the baking dish and press the top with the back of a spoon to level the surface and evenly distribute the liquid. Top the pasta mixture with the remaining cheese. Place the baking dish in the oven for 30-35 minutes or until the top is just beginning to brown.
  4. This dish is best served at room temperature, but serving it hot is still delicious. The cooler the “pie” gets, the easier it is to cut into beautiful blocks and serve with tomato sauce.

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