Spaghetti Pie

Martha Stewart Living

Makes 10-12 servings

    1 tablespoon unsalt butter room temp.                          
    6 lg. eggs light beat                                          
    1 pound aged shredded mozzarella cheese (4 c)                  
    12 ounces sopressata 1/4-in dice                               
    1 cup pecorino fine grate (4 oz)                               
    1/4 cup heavy cream                                            
    1 teaspoon dried parsley                                       
    Salt                                                           
    1/2 teaspoon pepper                                            
    8 cups cooked spaghetti                                        

Place rack in center of oven. Heat oven to 375°. Butter a 10-inch-by-3-inch cake pan. Line the bottom with parchment paper. Set aside.

In a large bowl, combine eggs, mozzarella, sopressata, Pecorino Romano, heavy cream, dried parsley, salt, and 1/2 teaspoon black pepper. Stir to combine. Add spaghetti, and stir to combine. Pour mixture into prepared pan.

Cover with foil. Transfer to the heated oven, and bake about 40 minutes. Remove foil, and bake until lightly browned and crisp, an additional 20 minutes.

Remove to a rack to cool, about 10 minutes. Run a knife around the edge, and unmold, removing parchment. Invert, cut into wedges, and serve.