I have a secret to tell you.
I don't always make everything from scratch.
Was that really a secret? I hope not. Sometimes life just doesn't call for something super complicated (like Cheddar, Beer and Mustard Pull-Apart Bread). Sometimes it calls for things that can be whipped up without much effort, like The Best Ever Tomato Sauce or Baked Spaghetti Pie.
Baked Spaghetti Pie has been a family favorite recipe for a long time, mostly because it's incredibly easy to pull together and also really tasty. If you're a mom, don't fret--kids love this recipe too (ask my sister, she can attest to that).
This recipe is also great because you can buy jarred pasta sauce and shredded cheese from the grocery store, minimizing almost all of the prep. Like I said, sometimes you just gotta keep it easy! If you really want to make your own sauce though, go for it. Don't let me stop you.
Baked Spaghetti Pie
Makes about 8 servings
1 jar (26 ounces) your favorite pasta sauce
8 ounces cooked spaghetti
1/2 cup grated Parmesan
2 eggs
2 cups whole milk*
1/2 teaspoon salt
1 cup shredded mozzarella cheese
Preheat oven to 350 degrees. Place cooked spaghetti in a 9x13 baking dish and sprinkle Parmesan evenly over the top. Beat eggs in a small bowl and add milk, salt, and a dash of pepper, then pour mixture over the Parmesan. Add sauce to the top next, and finally sprinkle with mozzarella.
Bake until cheese browns and sauce bubbles, about 45-55 minutes. Let sit for 10 minutes before serving.
Two secrets to making an awesome pie:
1. Don't use skim milk! You need a little fat in the milk to keep the pie together; I use a mix of milk and half and half if I don't have whole milk on hand.
*UPDATE: I have since discovered that if you really want to use skim milk, just add more pasta--12 ounces or so will work just fine. You may find that it needs more sauce so it doesn't get too dry, but that is personal preference. I don't mind it without extra sauce.
2. Let the pie sit for at least 10 minutes after it comes out of the oven. This sit time will also help the pie stay together and firm up.
