Sun-Dried Tomato and Spinach Spaghetti Pie
A delightful twist on traditional spaghetti dishes, this Sun-Dried Tomato and Spinach Spaghetti Pie combines the earthy flavors of sun-dried tomatoes and fresh spinach with creamy goat cheese and perfectly cooked spaghetti. Baked to perfection, it is an ideal family meal that is both delicious and comforting.
Prep time: 15 minutesCook time: 35 minutesServes: 6
Ingredients
8 oz spaghetti
2 tbsp olive oil
3 cloves garlic, minced
1 cup sun-dried tomatoes, chopped
5 oz fresh spinach
4 oz goat cheese
4 large eggs
1 cup whole milk
1 cup parmesan cheese, grated
1 tsp dried oregano
Salt and pepper to taste
Butter for greasing
Instructions
1. Preheat oven to 350°F and grease a 9-inch pie dish with butter.
2. Cook spaghetti according to package instructions and drain.
3. In a large skillet over medium heat, add olive oil and sauté garlic until fragrant.
4. Stir in sun-dried tomatoes and spinach and cook until spinach wilts.
5. In a large bowl, whisk together eggs, milk, oregano, salt, and pepper.
6. Add the cooked spaghetti, spinach mixture, goat cheese, and parmesan cheese to the bowl and mix well.
7. Pour the mixture into the prepared pie dish and spread evenly.
8. Bake for 30-35 minutes until golden brown and set in the middle.
9. Allow to cool for 5 minutes before slicing and serving.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat slices in the microwave for 1-2 minutes or in a 350°F oven for 10 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
