Deep-Dish Spinach, Egg and Spaghetti Pie

Cold tomato-sauced spaghetti may seem the unlikeliest of leftovers unless you have tasted it baked into the firm, Italian-style omelet known as a frittata. Much more than mere kitchen frugality, a spaghetti frittata is a real treat and inspired this even dressier, on-purpose adaptation, worthy of a casual company supper. Serve a big, cheesy wedge of it accompanied by a crisp green salad and a hunk of garlic bread and pour a lively red wine.


  • 12 ounces dried semolina spaghetti pasta
  • 5 cups purchased or homemade marinara sauce
  • 6 large eggs
  • 2 cups half and half
  • 4 ounces grated Parmigiano-Reggiano cheese
  • 1 garlic clove, crushed through a press
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • One 16-ounce bag frozen chopped spinach, thawed, squeezed dry
  • 6 ounces sliced or shredded provolone cheese


Cook pasta in a large pot of boiling salted water until tender but still firm to bite. Drain. Toss pasta with 2 cups marinara sauce. Cool to room temperature.

Position rack in center of the oven and preheat to 375 degrees F. Generously butter 10-inch-diameter round baking dish with 3-inch-high sides (about 12-cup capacity). Whisk eggs, half and half, cheese, garlic, salt, and pepper in medium bowl to blend. Spread half of the spaghetti mixture in a single layer into a prepared dish. Pour half of the egg mixture evenly over spaghetti. Mix 1/2 cup remaining egg mixture with spinach in another medium bowl. Spread spinach mixture evenly over spaghetti. Arrange provolone slices evenly over spinach, trimming to fit and covering completely. Top with remaining spaghetti, spreading evenly. Pour remaining egg mixture evenly over casserole.

Bake until top and edges are crisp and golden brown and custard is almost set in center, about 1 hour. Cool 10 minutes. Meanwhile, heat remaining marinara sauce in a small saucepan over low heat.

Cut casserole into wedges and transfer to plates. Spoon 1/2 cup warm marinara sauce over each and serve.

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