Spaghetti Pie
1 lb spaghetti
1 lb ricotta, whole milk
8 ounces mozzarella, shredded
3 tablespoons of Pecorino Romano, grated
4 ounces of sopressata sliced, then cut into strips
½ cup frozen peas
2 eggs, lightly beaten
2 teaspoons of salt
½ teaspoon of black pepper
- Pre-heat oven to 350 degrees. Cook spaghetti in large pot of boiling, salted water until al dente. Add peas to water at last 2 minutes of cooking. Drain and rinse with cold water. Let sit and drain well.
- Add spaghetti and peas to a large bowl and add in all other ingredients. Mix gently until all ingredients are well incorporated. Adjust salt and pepper.
- Butter a 10 inch spring pan. Place mixture in pan. Pat down so all is even. Cover with foil.
- Bake 30-35 minutes. Remove let cool to room temperature. Cut into wedges.