Using tuna and linguine rather than ground beef and spaghetti is a big break from the traditional Spaghetti Pie.
But, as I learned from doing 5 minutes of thorough research with the help of google, there is no such thing as traditional Spaghetti Pie.
Actually, many people don’t even know of its existence.
I could have called this Tuna Noodle Casserole, but where’s the fun in that?
More about Spaghetti Pie after the recipe.
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Tuna & Linguine ‘Spaghetti Pie’
Think of this as an updated Tuna Casserole.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 2 servings 1x
- Category: Pasta
- 4oz (120gr) mushrooms, chopped
- 1 medium onion, chopped
- 2 ribs celery, chopped
- 2 cloves garlic, minced
- 1 tbs olive oil
- 9oz (270gr) canned tuna, drained
- 4oz (120gr) linguini
- 2/3 cup (5oz, 150gr) Greek yogurt
- 2/3 cup (5oz, 150gr) soft, spreadable, goat cheese
- 1 egg
- 1 tsp dried tarragon
- 1 tsp dried basil
- 1/4 cup (1oz, 30gr) grated Parmesan
- Cook pasta according to package directions.
- Heat oil in skillet over medium heat.
- Add onion, celery, mushrooms, and garlic sauté until onion is tender.
- Put tuna into a bowl and break it up with a fork.
- Add the goat cheese and mix lightly.
- In large bowl lightly whisk the egg.
- Add the yogurt, herbs and whisk.
- 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 a baking dish. Pat into place.
- Spread onion/mushroom mixture evenly over the pasta.
- Spoon the tuna mixture on top.
- Sprinkle with Parmesan.
- Bake, covered with foil (or lid) at 400 F (200C) for 20 minutes.
- Remove foil (or lid) and bake 5 minutes longer. Serve.
Substitute ricotta or cream cheese for the goat cheese; sour cream for the yogurt.
- Serving Size: 1/2 recipe
- Calories: 847
- Sugar: 10.2 g
- Sodium: 1135.4 mg
- Fat: 36.8 g
- Saturated Fat: 17.4 g
- Trans Fat: 0 g
- Carbohydrates: 58.4 g
- Fiber: 4.8 g
- Protein: 69.1 g
- Cholesterol: 198.8 mg
Keywords: baked pasta, tuna, tuna casserole
Here is more traditional Spaghetti Pie
I first remember making Spaghetti Pie when I was on my own after college (university). Along with Lasagne, it was a dish that inexperienced cooks could make for a dinner party.
It was easier than lasagne, and didn’t make such a large dish, but had most of the same ingredients.
It was (in the midwestern version of my friends and family) simple: a layer of cooked spaghetti bound with eggs and cheese, topped with cottage cheese, then a layer of ground beef in tomato sauce, and, finally, finished with grated Parmesan (the kind that came in a green can). Pop it in the oven and wait.
Just now, when I researched the dish, I learned that it was ‘the iconic pie of Colorado’; originated in Chicago or Italy or New York; dates from the 1700’s or maybe 1974. It’s made with fresh mozzarella (not heard of in my small, midwestern town when we were making it); or shredded mozzarella or ricotta; (no cottage cheese?!?)
If memory serves me correctly, we used cottage cheese because that was the closest thing we could find to ricotta.
We used spaghetti because that was the what we had. It was that or Creamettes Elbow Macaroni (we used that for Mac & Cheese, of course.)
I like to think this Tuna Linguine Pie is Spaghetti Pie for grown-ups.