Leftover bolognese meat sauce can be a perfect “spaghetti pie” in NO time!

The bolognese meat sauce you made turned out alright, huh?  But now you are stuck with a mound of leftovers and don’t really want to eat pasta for the next week straight…so whattya do?  Do what I did and turn it into a “spaghetti pie” and impress your friends!

I never really understood the fascination with “spaghetti pie”.  To me, it just sounds like a huge pain in the ass and a lot of work– Make the sauce, make the pasta, mix the the pasta and sauce, let it cool….blah blah blah.  All for a damn “pie” that I’m going to cut into that will probably fall back in to looking like a plate of regular ‘ol spaghetti anyway?  Eh, not for me.   BUT, if I’ve already served a meal and have leftovers, well, that is a different story!

Our “Mangia Memoir” (what we’ll remember)

At 11:00pm, while dumping our leftover bolognese and linguine into a pie-pan and pouring eggs over it….

Husband: “what the hell are you doing?”

Me: “making spaghetti pie, duh.”

Husband:  “Interesting.”

The Meal: “Spaghetti Pie”

The Details: We tossed in our bolognese and pasta leftovers. Instead of just a couple eggs, we added about 8 to make it  like a frittata, so it could be eaten morning, noon or night. And it was.  It never appeared on the dining room table, but it disappeared over the course of the week, devoured by little creatures that quietly snacked late-night after a couple brewskies, or first thing in the morning before any one would notice.  Naughty.

The Verdict:

• 4 stars
• I think it was a little difficult for some to get over the “frittata” factor.  The extra dose of eggs helped to keep the pie shape and you literally could eat it with your hands. No plate necessary, which was convenient! But, I could see where normal folks might find it weird to eat this for breakfast.
• Would You Eat It Again:  2 votes yes, 1 vote “I guess”
• What Would You Change: I’d love to own a spring-form pan.  It would make it a LOT easier to get this little puppy out. This time, I had to let it cool and then give it a hearty WHACK! to get it out. Also, I’d add more parmigiano into the sauce prior, then still add the cheese layer to the top as a final crust.