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Creamy Asparagus & Spaghetti Pie

Prep Time 20 mins
Cook Time 35 mins
Course Main Course
Cuisine American
Servings 4


  • 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


  • 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.


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