Pastieri (spaghetti Pie)

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Preheat oven to 350 degrees

Prepare pan by greasing with margarine or butter

Cook Spaghetti - VERY al dente – IN UNSALTED WATER

Immediately drain and cool in cold water … drain again

Starting with LARGE bowl, add Parsley, chopped cold cuts, black pepper, Parmigiano Reggiano, and shredded cheese. Stir well.

Then add Ricotta, stir and TASTE add more cheese if needed at this point.

Add beaten Eggs. Mix well

Add cooked Al dente Spaghetti and MIX THOUROGHLY using your hands to evenly distribute ingredients.

Add to pan coated with olive oil

Cover TIGHTLY with Tin Foil for first 20 minutes.

Bake 45 to 60 minutes until knife inserted to center comes out clean.

Internal temperature should be high to ensure eggs are sufficiently cooked!
Eat hot or cold … whichever you prefer.

*Pan: Recipe calls for 9X13 Pyrex pan, I use a spring-form pan with Bundt insert … sometime the top browns and sometimes it doesn’t … I think my oven is crazy.

Chef's Note & Story

My Dad perfected this recipe and I’ve watched him make this a million times … this recipe has never been written down till now. My Dad NEVER measured anything but it always came out the best. My only change to his recipe is reducing the Romano cheese and adding the shredded Italian 5 cheese blend.