Take-out Tuesday, Creamy Asparagus & Spaghetti Pie

the Painted Apron

6 years ago

When I saw a recipe for Spaghetti Pie over at Julie’s Creative Lifestyle, I was so intrigued…

I had never heard of Spaghetti Pie!

After I read Julie’s easy recipe here, I googled around and found tons of Spaghetti Pie recipes

I have made many casseroles with spaghetti as an ingredient, like Blue Ribbon Chicken Gratin

And Ready Spaghetti Bake

And Loaded Spinach Spaghetti Alfredo

Rotel Chicken & Vegetables

And many versions of tetrazzini…

Chicken Tetrazzini, Italian Tetrazzini, Ham Tetrazzini

It was time to try Spaghetti Pie!

After reading several Spaghetti Pie recipes, I fashioned my own version

Tip: add cream cheese to any baked pasta dish to keep it moist and extra smooth. Add it to the hot, drained pasta and let it melt while you are prepping other things

I used Protein Plus Spaghetti and added diced, cooked asparagus for color and extra nutrition

The sauce is made with eggs and cream

Make sure the pasta has cooled before you add the sauce so the eggs don’t curdle

Gently stir everything together and put it in a sprayed springform pan or casserole dish

A springform pan makes serving so easy

Beneath the golden outside is a creamy moist interior

All you need is a crisp green salad to round out this comforting meal

Creamy Asparagus & Spaghetti Pie

Course Main Course

Cuisine American

Keyword asparagus and spaghetti pie, chicken spaghetti, Spaghetti Pie, vegetable pasta

Prep Time 20

Cook Time 35

Servings 4

Ingredients

8 oz spaghetti protein plus
12 spears asparagus, cooked crisp tender* and cut into small pieces
4 oz cream cheese
4 eggs
1/3 cup heavy cream
1/2 cup grated Pecorino Romano
1/2 cup grated sharp white cheddar
S&P
1-2 oz. grated Parmesan for garnish

Instructions

Bring a large pot of salted water to a boil. Add pasta and stir down. Cover and turn burner off. Pasta will be perfectly cooked in 10-15 minutes while you are doing other things.
Drain pasta and put it in a large mixing bowl. Cube cream cheese and stir in into warm pasta to melt. Let pasta cool for 30-45 minutes. Stir to mix in cream cheese as thoroughly as possible.
Put cheeses and asparagus into bowl with spaghetti. Season to taste with salt & pepper. The cheeses are salty, so factor that it. Beat eggs in a large measuring cup. Add eggs and pour over everything in the bowl. Gently stir with a fork, mixing everything together.
Pour into a sprayed 8” spring form pan. Can be refrigerated at this point a baked later.
Bake at 350 for 30 minutes. Sprinkle with Parmesan and continue baking until everything is heated through. Let pie rest for 15 minutes. Loosen edges with a sharp knife and release from pan. Slice into wedges to serve.

Notes

* break off woody ends and rinse spears and wrap in clean towel. Cook in microwave on high for 2 minutes. Remove and unwrap towel so asparagus will stop cooking

Note: This is delicious leftover, you can reheat it, covered, in the oven at 325 degrees or microwave individual pieces for 1-2 minutes