Spaghetti Pie with Wild Mushrooms & Spinach

This is a cheesy and delicious vegetarian comfort food dish. The pie was inspired by roadside diner spaghetti sandwiches in New Zealand! 🙂

This recipe was adapted from Food and Wine, contributed by Gail Simmons. I increased the amount of garlic and spinach and modified the baking time for a convection oven. I used a combination of cremini and shiitake mushrooms. Wonderful.

Yield: serves 8 to 10

  1. Preheat the oven to 425°, preferably on convection. Tightly wrap the outside of 
a 9-inch springform pan with foil and brush the inside with butter or spray with cooking oil.
  2. In a pot of salted boiling water, cook the spaghetti 
until barely al dente; drain.
  3. In a large skillet, heat 2 tablespoons of the olive oil. Add the onion and garlic and cook over moderately high heat, stirring, until sizzling, about 1 minute.
  4. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until browned, 10 to 12 minutes. Scrape into a bowl.
  5. In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the spinach, season with salt and pepper and cook over moderate heat, stirring, until just wilted, about 2 minutes. Incorporate all of the brown bits from the bottom of the pan.
  6. Scrape spinach into the mushrooms and let cool slightly.
  7. In a large bowl, beat the eggs with the milk.
  8. Add the spaghetti, mushroom mixture, 3 cheeses, sage, thyme, 1 1/2 teaspoons of salt and 1 teaspoon of pepper; mix well.
  9. Scrape into the prepared pan and smooth the top.
  10. Set the pan on a baking sheet and bake for about 30 minutes in a convection oven or 35 minutes in a standard oven, until bubbling and the top 
is golden.
  11. Let stand for 15 minutes. Remove the ring, cut 
the pie into wedges and serve.

I’m sharing my pie at Angie’s Fiesta Friday #196, co-hosted by Jhuls @The Not So Creative Cook and Antonia @ Zoale.com. Enjoy!

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Cacio e Pepe

This is a dream quick dish for me. Cheese and pepper… two of my favorite ingredients. This classic Italian recipe was adapted from Bon Appetit.

I have made it on a few occasions using both Barilla bucatini and DeCecco linguine fine, par cooking the pasta for 5 minutes. It is wonderful served with a simple green salad or roasted vegetables. Love it.

Yield: Serves 2 to 3

  • coarse salt
  • 8 oz pasta (such as egg tagliolini, bucatini, linguine fini, or spaghetti)
  • 3 T unsalted butter, cubed, divided
  • 1 tsp freshly cracked black pepper
  • 3/4 cup finely grated Grana Padano or Parmesan
  • 1/3 cup finely grated Pecorino Romano
  1. Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water.
  2. Meanwhile, melt 2 tablespoons of butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
  3. Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter.
  4. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry. I added all of the remaining pasta water.)
  5. Transfer pasta to warm bowls and serve.

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Eggplant Rollatini

Eggplant Rollatini is my absolute favorite dish to order when we go to Little Italy in the Bronx. Our family tradition is to go to the same restaurant each time we visit, Dominick’s, for delicious family-style Italian food. This dish is only served on Sundays- and only while it lasts. I’ve been disappointed on a couple of occasions when it has run out before we have been able to get in our order.

Making this dish was a fabulous way to use my gorgeous CSA eggplant! This recipe was adapted from Mad Hungry Family: 120 Essential Recipes to Feed the Whole Crew by Lucinda Scala Quinn. I didn’t peel the eggplants, reduced the amount of prosciutto, and increased the casserole baking time. The prosciutto can easily be omitted to make a vegetarian version. Wonderful.

For the Simple Tomato Sauce:

  • 2 T olive oil
  • 2 garlic cloves, minced
  • pinch of crushed red pepper flakes
  • one 28-ounce can of whole San Marzano tomatoes, cut with a knife or kitchen shears
  • 1/2 tsp coarse salt

For the Eggplant and Filling:

  • 2 cups fresh ricotta cheese
  • 3 T grated Parmigiano-Reggiano cheese, plus more for sprinkling
  • 1 to 1 1/2 pounds fresh mozzarella cheese
  • 1 large egg
  • 1/2 tsp coarse salt
  • 1/8 tsp freshly ground black pepper
  • 4 T olive oil
  • 2 large eggplants, peeled (if desired) and cut lengthwise into twelve to sixteen 1/4-inch-thick slices
  • 5 to 8 oz sliced prosciutto, optional
  • 1 loaf Italian bread, for serving

To Make the Sauce:

  1. Heat a saucepan over medium heat, swirl in the oil, and add the garlic and red pepper flakes, stirring until the garlic lightly sizzles but does not brown, about 30 seconds.
  2. Add the tomatoes and salt. Simmer over medium heat for at least 20 minutes and up to 30 minutes.
  3. Taste and adjust seasoning, to taste.

To Make the Eggplant Rollatini:

  1. In a large bowl, combine the ricotta and the Parmigiano-Reggiano cheese.
  2. Shred enough mozzarella to measure 1/2 cup and add it to the bowl; reserve the remaining mozzarella.
  3. Add the egg, salt, and pepper and mix well.
  4. Heat an oven to 400 degrees, preferably set to convection roast.
  5. Brush the eggplant slices with oil on one side and place oil-side up on two parchment paper-lined, rimmed baking sheets.
  6. Roast for 20 minutes, flipping the eggplant slices halfway through cooking.
  7. Remove sheet pans from the oven and let the eggplant cool for about 10 minutes. (Keep oven on!)
  8. Spread a thin layer of the ricotta mixture on each piece of eggplant.
  9. Top with a slice of prosciutto, if using.
  10. Roll the eggplant into a rollatini. Repeat with the remaining slices and filling.
  11. Coat the bottom of a deep baking dish with some of the tomato sauce.
  12. Place the rollatini in the dish, nestling them close to each other.
  13. When the pan is filled, put some sauce on the top of the eggplants and sprinkle with Parmesan.
  14. Finally, cut slices from the remaining fresh mozzarella and place on top of each rollatini.
  15. Bake until the cheese is melted, bubbling, and lightly brown in spots, about 20 to 30 minutes.
  16. Let rest for at least 10 minutes before serving with slices of Italian bread.

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Marcella Hazan’s Butter, Tomato, & Onion Sauce

I made this sauce when I was still swimming in gorgeous fresh tomatoes. Because the sauce is so simple, it really showcases them. That being said, the quality of the tomatoes used is very important.

There are many debates about this famous sauce online. Much of the discussion is about whether or not butter (and its richness) should be incorporated into a tomato sauce. My vote is “YES!” 🙂 After tasting it, I think most would agree with me. Other discussions revolve around dissatisfaction with the results compared to the “hype.” Comments about the sauce being soupy and underwhelming may stem from using lower quality tomatoes or an abbreviated cooking time. We loved it.

My intention was to freeze the sauce to enjoy it during the winter, but it was too delicious to wait. The debate about this sauce in my house was about what type of pasta to serve it with! 😉 My husband won with his choice of pappardelle. Great.

This recipe was adapted from Hazan Family Favorites: Beloved Italian Recipes by Guiliano Hazan, via Epicurious.com. I increased the cooking time and reserved the onions after removing them from the tomato mixture (I pureed and seasoned them to serve as a spread on toasted baguette slices). Using fresh instead of canned tomatoes may have altered the total cooking time. I more than doubled the cooking time in order to achieve my desired consistency. I also pureed the finished sauce. Addictive!

Yield: Makes enough sauce for 1 pound of pasta

  • 2 pounds ripe tomatoes (or 3 cups canned whole peeled tomatoes with their juice, preferably San Marzano)
  • 1 medium sweet yellow onion
  • 5 tablespoons butter
  • 1 1/4 teaspoons coarse salt
  • 1/3 cup freshly grated Parmigiano-Reggiano, to finish
  1. If using fresh tomatoes, peel them: Score the base of each tomato and place it in a pot of boiling water for 30 seconds. Remove the tomato with a wire strainer and peel off the skin.
  2. Coarsely chop the fresh or canned tomatoes.
  3. Trim both ends of the onion; peel it and cut it in half lengthwise.
  4. Put the tomatoes, onion, butter, and salt in a 4- to 5-quart saucepan over medium heat. When the tomatoes begin to bubble, lower the heat to a slow but steady simmer. Cook, stirring every 10 to 15 minutes, until the tomatoes are no longer watery and the sauce has reduced, about 45 minutes to 2 hours, depending on the size and shape of the pot. (I used an enameled cast iron pot.) The sauce is done when the butter has separated from the tomatoes and there is no remaining liquid.
  5. Puree the finished sauce, if desired.
  6. Prepare one pound of pasta in boiling, salted water according to package directions.
  7. When you toss pasta with the sauce, add about 1/3 cup freshly grated Parmigiano-Reggiano.

Note: If the sauce is doubled, the cooking time will increase.

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Creamy Ricotta, Fresh Corn & Tomato Baked Ziti

Yes! More tomatoes. They are taking over my kitchen! 🙂 I loved that this dish also incorporated sweet summer corn- and basil.

This is a wonderful summertime version of one of my favorite winter casseroles. Cheesy but not too rich. It’s a guaranteed crowd-pleaser.

The recipe was adapted from TheKitchn.com, contributed by Christine Gallary. I modified the proportions, reduced the pasta cooking time, and used Parmigiano-Reggiano cheese in the sauce. Great.

Yield: Serves 6 to 8
  • cooking spray
  • 1 pound dried penne or ziti pasta
  • 15 to 16 ounces whole-milk ricotta cheese
  • 2 cups whole milk
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 6 cloves garlic, coarsely chopped
  • 1 1/2 teaspoons kosher salt, plus more as needed
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 pounds tomatoes (about 4 to 5 medium), diced
  • 2 cups fresh corn kernels (I used kernels from 3 ears of corn)
  • 1/3 cup thinly sliced fresh basil leaves
  1. Bring a large pot of salted water to a boil.
  2. Meanwhile, arrange a rack in the middle of the oven and heat to 425°F, preferably on convection. Coat a 9×13-inch baking dish with cooking spray; set aside.
  3. Add the pasta to the water and cook about 2 minutes shy of al dente, about 8 minutes, or adjust according to package directions.
  4. Meanwhile, place the ricotta cheese, milk, Parmigiano-Reggiano, garlic, salt, and pepper in a blender and blend until very smooth; set aside. (I used a Vitamix.)
  5. Drain the pasta and return to the pot. Add the tomatoes, corn, and ricotta sauce and stir until thoroughly combined.
  6. Transfer to the baking dish. Cover tightly with foil.
  7. Bake until bubbling around the edges, 30 minutes. Uncover and stir to evenly coat with sauce.
  8. Taste and season with salt as needed. Sprinkle with the basil. Serve.

Note: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

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Shortcut Baked Rigatoni with Meatballs

There are so many end-of-the-school-year parties this time of year. A great time to share a crowd-pleasing casserole! I brought this baked pasta dish to my son’s pre-County Championship Swim Meet pasta dinner. I was thrilled when my friend’s husband asked for the recipe. 🙂

This recipe was adapted from such a fun book- Mad Genius Tips: Over 90 Expert Hacks + 100 Delicious Recipes by Justin Chapple and the Editors of Food and Wine. I love Chapple’s column in the printed magazine and knew I would enjoy this book as well. The pasta and the meatballs cook in the oven. Truly genius!

  • 1/2 pound ground pork
  • 1/2 pound ground beef or ground turkey
  • 1/2 cup plain dry bread crumbs
  • 2 large eggs, lightly beaten
  • 1/3 cup lightly packed basil, torn or chiffonade, plus more for garnish
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • coarse salt and freshly ground black pepper
  • 1 pound ziti, rigatoni, rotini, fusilli, shells, or campanelle pasta
  • 1 pound fresh mozzarella, torn into 1-inch pieces
  • 28 oz (about 3 cups) prepared marinara sauce
  1. Preheat the oven to 400 degrees, preferably on convection.
  2. In a large bowl, combine the pork, beef, bread crumbs, eggs, 1/3 cup torn basil, 1/4 cup of Parmesan and 1 teaspoon each of salt and pepper; mix well.
  3. Using a cookie scoop, form the meat mixture into one-inch balls.
  4. In a 9-by-13-inch ceramic baking dish, spread half of the pasta in an even layer.
  5. Arrange half of the meatballs (about 16) and mozzarella on the pasta.
  6. Spoon half of the marinara on top and season with 1/2 teaspoon of salt.
  7. Repeat with the remaining pasta, meatballs, cheese, and marinara. Season with 1/2 teaspoon of salt.
  8. Place baking dish on a rimmed cookie sheet. Add 2 1/2 cups of water to the baking dish and cover tightly with foil.
  9. Bake for about 1 hour, until the pasta is tender and most of the liquid is absorbed.
  10. Uncover and bake for 5 minutes longer, until lightly browned.
  11. Let stand for 5 minutes. Garnish with basil and parmesan and serve.

Make Ahead: The baked pasta can be refrigerated overnight. Reheat gently.

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Pasta Primavera with Asparagus, Peas, & Crème Fraîche

This quick and fresh dinner was truly springtime on a plate. It uses a combination of early spring vegetables- asparagus, peas, and scallions- which, as the author describes, makes it a “true celebration of the season.”

This recipe was adapted from the New York Times, contributed by Melissa Clark. I modified the proportions and omitted the tarragon. I also used reserved pasta water to adjust the consistency of the sauce. Loved it!

Yield: Serves 6

  • 1/2 pound sugar snap peas, stems trimmed
  • 3/4 pound asparagus, ends snapped
  • tablespoons unsalted butter
  • cup fresh English peas
  • 1/3 cup (5 large) thinly sliced spring onion, white part only (or use shallot)
  • garlic cloves, finely chopped
  •  coarse salt and freshly ground black pepper, to taste
  • 16 ounces pappardelle, fettuccine or tagliatelle, preferably fresh
  • cup grated Parmigiano-Reggiano, at room temperature
  • 6 oz (3/4 cup) crème fraîche or whole milk Greek yogurt, at room temperature
  • 1/4 cup finely chopped parsley
  • 1 tablespoon finely chopped tarragon, optional
  1. Bring a large pot of heavily salted water to a boil over medium-high heat.
  2. While the water is coming to a boil, slice snap peas in half and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
  3. Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes.
  4. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
  5. Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well, reserving 1 cup of pasta water.
  6. Transfer pasta to the skillet of prepared vegetables or to a large bowl.
  7. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs.
  8. Thin sauce to desired consistency with reserved pasta water.
  9. Season generously with salt and pepper, if needed, to taste. Serve.

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