Impossible Pasta Pie (Printable)
A savory spaghetti pie with cheesy egg custard that forms its own crust, packed with vegetables and Italian herbs.
# What You’ll Need:
→ Pasta
01 - 8 oz dry spaghetti
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 1 bell pepper, diced
04 - 2 cloves garlic, minced
→ Dairy & Eggs
05 - 4 large eggs
06 - 1½ cups whole milk
07 - 1 cup shredded mozzarella cheese
08 - ½ cup grated Parmesan cheese
09 - 2 tbsp unsalted butter, melted
→ Seasonings
10 - 1½ tsp dried Italian herbs (oregano, basil, thyme)
11 - ½ tsp salt
12 - ¼ tsp black pepper
13 - Pinch red pepper flakes (optional)
→ To Serve
14 - Fresh basil or parsley, chopped
# How To Make It:
01 - Preheat oven to 350°F. Grease a 9-inch pie dish or springform pan with butter or cooking spray.
02 - Cook spaghetti in salted boiling water until al dente according to package directions. Drain well and set aside.
03 - In a skillet, melt the butter over medium heat. Sauté onion and bell pepper until softened, about 4–5 minutes. Add garlic and cook 1 minute more. Remove from heat.
04 - In a large bowl, whisk together eggs, milk, Italian herbs, salt, pepper, and red pepper flakes until well combined.
05 - Add cooked spaghetti, sautéed vegetables, mozzarella, and half of the Parmesan to the egg mixture. Toss gently to combine thoroughly.
06 - Pour the mixture into the prepared pie dish. Sprinkle remaining Parmesan cheese evenly over the top.
07 - Bake for 35–40 minutes until the center is completely set and the top is golden brown. A knife inserted in the center should come out clean.
08 - Let the pie cool for 10 minutes before slicing to allow it to set. Garnish with chopped fresh basil or parsley and serve warm.
# Expert Advice:
01 -
- The magic happens in the oven where eggs and milk transform into a self-forming crust that lets you skip the pastry work entirely
- This recipe stretches simple ingredients into something impressive enough for company yet casual enough for Tuesday night dinner
02 -
- Slicing too soon is the most common mistake with this recipe—the custard needs that cooling time to fully set or you'll end up with a delicious mess instead of neat wedges
- A springform pan makes removal dramatically easier, but if you're using a pie dish, run a thin knife around the edge before releasing the sides
03 -
- Letting the cooked vegetables cool slightly before combining with the eggs prevents them from scrambling the custard prematurely
- If the top browns too quickly during baking, tent loosely with foil for the last 10 minutes while the center finishes setting