Go to content
Spaghetti pie with pepperoni and parmesan topping
Spaghetti pie with pepperoni and parmesan topping Spaghetti pie with pepperoni and parmesan topping

Spaghetti pie with pepperoni and parmesan topping

Filed under: Comfort food, Dinner, Kids-approved



preparation time

00:20 20min


Cooking time

00:40 40min



For anyone who can't decide between pizza and pasta, make this pepperoni spaghetti tart with parmesan au gratin. Problem solved!

ingredients

  • 2 eggs
  • 250 ml (1 cup) store-bought Marinara sauce
  • 1/2 green pepper, sliced in very fine strips
  • to taste pepper
  • 250 g (1 cup) pepperoni, cut in large dices
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 125 ml (1/2 cup) parmesan cheese, grated
  • 250 ml (1 cup) mozzarella, grated
  • to taste fresh basil, chopped
  • 750 ml (3 cups) spaghettis, cooked and drained
  • 250 g Olymel pepperoni, cut into thick slices and then diced
  • 1 cup (250 ml) marinara sauce
  • 3 cups (750 ml) spaghetti, cooked
  • ½ cup (125 ml) parmesan cheese, grated
  • 1 cups (250 ml) mozzarella cheese, grated
  • 1 onion, chopped
  • ½ green pepper, diced
  • 30 ml olive oil
  • 1 clove garlic, chopped
  • 2 eggs
  • fresh basil, chopped (optional)
  • fresh ground pepper

instructions

  1. Preheat oven to 350°F (180°C). Warm half of olive oil in a frying pan over high heat. Add onions and cook, stirring, until transparent. Add peppers, garlic and pepperoni and cook for 2 minutes. Add marinara sauce, simmer for 10 minutes and remove from heat.
  2. Whisk eggs in large bowl. Add mozzarella and spaghetti to eggs and stir to coat well. Season with fresh ground pepper. Spread pasta mixture evenly and press into bottom and up sides of a 9-inch (23-cm) pie pan, lightly oiled with remaining olive oil.
  3. Top pasta with sauce, keeping 1 cm border with no sauce. Mix remaining parmesan with mozzarella and sprinkle on top. Bake for 20 minutes or until cheese is melted and golden. Let rest 5 minutes, then cut into 6 slices to serve.