Spaghetti pie was popular back in the ’70’s (I think).
I resurrect it from time to time.
It has, or can have, all the flavors of lasagne without the work.
Plus I can make it with whole wheat spaghetti to pretend that what I’m eating is healthy.
Okay, let’s be honest….
I make pasta so rarely I really don’t care if it’s healthy or not.
Besides, I added spinach.
Spaghetti Pie with Ham and Spinach
Total time: 50 minutes
- 10oz (300gr) baked ham, cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbs olive oil
- 2 cups (16oz, 480gr) whole tomatoes, chopped
- 8oz (240gr) frozen spinach, thawed and squeezed dry
- 1 tsp oregano
- 1 tsp basil
- 4oz (120gr) spaghetti – make a circle with thumb & index finger, about 1″ (2.5 cm) in diameter
- 3/4 cup (6oz, 180gr) ricotta
- 1 egg
- 3/4 cup (3oz, 90gr) shredded cheese, divided
- Bit more oil
- Cook pasta according to package directions.
- While pasta cooks:
- Heat oil in skillet over medium heat. Add onion, garlic, and sauté until tender.
- Add spinach and heat through.
- In another skillet, bring tomatoes, herbs and ham to a simmer.
- In large bowl lightly whisk the egg. Add 1/4 cup shredded cheese and stir to combine.
- To assemble:
- When pasta is done, drain well.
- Toss to cool a bit (do not rinse) then add to the egg mixture.
- Mix well and put into an oiled, glass baking dish. Pat into place.
- Spread ricotta over the pasta.
- Spoon the spinach on the ricotta.
- Top with the tomato / ham mixture.
- Sprinkle with remaining cheese.
- Bake, covered with foil (or lid) at 400 F (200C) for 15 minutes.
- Remove foil (or lid) and bake 5 minutes longer. Serve.
Sunday was a big day in the U.S. – both the Super Bowl and Groundhog’s day.
Here it was Six Nations Rugby and La Chandeleur.
La Chandeleur is Candlemas, a Catholic holiday celebrating the purification of the Virgin Mary and presentation of the baby Jesus.
Like Groundhog Day it also may or may not, depending on portents, signify the end of winter.
It’s also Crêpe Day.
The French eat a lot of crêpes on La Chandeleur.
My French teacher said she made 80 crêpes for her family.
I thought that seemed excessive, until my friend from our conversation group said she also made around ‘7 dozen’.
That’s a lot of crêpes.
Back in the beginning of time, when I used to make them, I was thrilled If I managed to get 10 or 12 ‘nice’ ones.
But then I’m not French….
At our conversation group last night we had traditional crêpes and cider (sparkling alcoholic apple cider, of course. If it’s not alcoholic it’s apple juice.)
The crêpes were sprinkled with sugar and orange blossom water, and rolled up.
They were about the size of a cigar (but limp, of course) and we ate them with our fingers.
They were delicious – and such a treat to have real home-made crêpes.
I may have to learn how to make crêpes by next year…..