Name: Spicy Spaghetti Pie
Total time: 30 min
Ingredients: 12 ounces vermicelli (see note); Salt; 4 ounces sliced deli pepperoni , chopped fine; 1 onion , chopped; 3 (14.5-ounce) cans diced tomatoes; 1/4 teaspoon red pepper flakes; 3/4 cup heavy cream; 1/2 cup chopped fresh basil; 2 cups shredded Mexican cheese blend

Why This Recipe Works

This spaghetti pie recipe takes the classic flavors of meaty lasagna and turns them into a quick and easy pie-shaped casserole. For bolder flavor, we replaced the mild mozzarella and plain ground beef typically used in spaghetti pie recipes with a Mexican cheese blend and pepperoni. We found that thin pastas such as vermicelli or thin spaghetti took on the round shape of the pie plate and still supported the weight of the sauce and that pressing the cooked pasta into the pie plate with a spatula ensured the surface cooked evenly and the slices held together. We made sure to liberally season the water in which the pasta was cooked; otherwise the casserole tasted bland.

Before You Begin

Thin spaghetti can be used in place of vermicelli.

Instructions

Adjust oven rack to upper-middle position and heat oven to 475 degrees. Spray 9-inch pie plate with cooking spray. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt to boiling water and cook until al dente. Drain pasta and return to pot.

Meanwhile, cook pepperoni in large skillet over medium-high heat until crisp, about 2 minutes. Add onion and cook until softened, about 2 minutes. Stir in tomatoes, pepper flakes, and ¼ teaspoon salt and bring to boil. Reduce heat to medium and simmer until sauce is thickened and reduced to 4 cups, about 10 minutes; cover and keep warm.

Transfer 2 cups tomato sauce to pot with hot pasta, with cream, basil, and cheese and toss to combine. Transfer mixture to prepared pie plate and press with spatula to flatten surface. Bake until golden brown and bubbling, 10 to 15 minutes. Let cool 5 minutes. Serve, passing remaining sauce at table.