Spaghetti Cake is an Easter tradition going back many generations in our family. A recipe as delicious as it is simple. Okay, so it isn't exactly a cake, but that's what we've always called it so that's the name I'm passing on to you. I've yet to discover the origin of this dish, but there are a couple recipes I've seen for "Spaghetti Pie" that are based on the same idea of a savory egg, cheese, and pasta bake.
It makes an absolutely wonderful breakfast served with a cup of hot tea or coffee and a generously buttered slice of sweet Easter Bread (recipe to be featured in April). Be sure and taste it warm out of the oven, but Spaghetti Cake as we know it is traditionally snacked on at room temperature, or snatched straight from the refrigerator!
SPAGHETTI CAKE
You will need the following ingredients:
2 cups grated Parmesan-Reggiano cheese
1 lb spaghetti cooked al dente
Salt and pepper to taste (but do use at least a teaspoon of salt)
Combine all ingredients in a large bowl. Pour into a buttered 13x9 pan, and bake in a 350 degree oven on center rack until the top starts to go just slightly golden brown, and eggs are set in the center (30 to 40 minutes). Cool to room temp before slicing in brownie size pieces - if you can wait that long!
ADDITIONAL NOTES:
Now, if you're not a Spaghetti Cake purest (Yes, we have some of those in our family.), optional additions to this recipe may include one or more of the following: diced prosciutto ham, cooked pieces of sweet Italian sausage, a cup of shredded mozzarella, or any other Italian cheese that suits your fancy. Also, using a blend of Parmesan and Pecorino Romano gives the dish nice flavor. Try the basic recipe, then experiment and make it you own!