Michael Symon's Spaghetti Pie | Symon Dinner's Cooking Out | Food Network

Michael puts a spin on an Italian classic with a Spaghetti Pie!
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Sun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.

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Spaghetti Pie
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 1 hr 15 min (includes cooling time)
Active: 30 min
Yield: 8 servings

Ingredients

Kosher salt and freshly ground black pepper
1 pound spaghetti
1/2 cup whole milk ricotta
1/2 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano, plus more for serving
1 tablespoon fresh oregano leaves, finely chopped
3 large eggs
4 cups marinara sauce
Olive oil spray, for the springform pan
2 cups shredded mozzarella
Extra-virgin olive oil, for drizzling
Torn fresh basil, to serve

Directions

Set up a grill for indirect heat by building the coals on one side only. If using a gas grill, heat one side only to medium-high heat.

Over the direct heat side of the grill, bring a large pot of salted water to a boil. Add the pasta and cook for 4 minutes. (The pasta will be very al dente.) While the pasta is cooking, in a large mixing bowl, whisk together the ricotta, 1/2 cup Parmigiano-Reggiano, the oregano, eggs and 2 cups marinara. Season with salt and pepper. (You will not need a lot of salt here, since Parmigiano-Reggiano is salty.) When the pasta is cooked to al dente, strain but do not rinse. Add the drained pasta to the bowl of sauce and mix to coat the pasta.

Spray a 9-inch springform pan with olive oil spray and pour in the pasta mixture. Sprinkle the top with the mozzarella and remaining 2 tablespoons Parmigiano-Reggiano. Place on the indirect heat side of the grill and cover the grill with a lid. Bake until the cheese is melted, the pasta is set and the pie is golden brown on top, 20 to 30 minutes. Pour the remaining 2 cups marinara sauce into a small saucepan and bring to a gentle simmer on the indirect heat side of the grill. Remove the pie from the grill and allow it to stand for 10 minutes. Loosen the edges of the pan, then release the sides. Slice the pie into 8 pieces. Serve with the extra sauce poured over the top or on the side for dipping. Drizzle with some olive oil, then top with some freshly grated Parmigiano-Reggiano and garnish with the fresh torn basil. Serve and enjoy!

Cook’s Note

If using an oven, bake at 400 degrees F until the cheese is melted, the pasta is set and the pie is golden brown on top, 20 to 30 minutes.

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Michael Symon's Spaghetti Pie | Symon Dinner's Cooking Out | Food Network
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