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Spaghetti Pie

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Mattman3969
Mattman3969 Posts: 10,457
edited March 2021 in EggHead Forum
Got a wild hair today and decided to try something out of the norm.  

Started out with some homemade Italian beef meatballs gettin happy on the small.  


While the meatballs were cooking I made some spaghetti and mixed in some eggs, butter and parm to act as a binder to create a pasta crust.  Then into the Ci skillet 


Added a layer of meatballs 


Then sauced 


And moz 


Then pepperoni 


On the small at 400° for roughly 35mins 


Cooling off a bit 


And the obligatory money shot. Note the crust cheesy layer 


Not a bad supper at all.  Thanks for looking.  

-----------------------------------------

analyze adapt overcome

2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Comments

  • SGH
    SGH Posts: 28,794
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    My kind of grub right there. Looks amazing 👍

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • JohnEggGio
    JohnEggGio Posts: 1,430
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    Yeah, baby!  Love all those leftovers.
    Maryland, 1 LBGE
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  • loco_engr
    loco_engr Posts: 5,765
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    Holy farking bat chit . . . one heck of a great idea, looks yummy!
    Thanks for posting 
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • GrateEggspectations
    GrateEggspectations Posts: 9,375
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    What an idea! Gotta try it.
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  • paqman
    paqman Posts: 4,674
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    I like how you think!

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • Mickey
    Mickey Posts: 19,676
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    Bet that is good cold from the fridge  =)
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • ColbyLang
    ColbyLang Posts: 3,463
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    Man that looks awesome. Bet my kids would love that! 
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Thanks Guys.  @ColbyLang - I had the same thoughts for the grandkids 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Foghorn
    Foghorn Posts: 9,870
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    Mattman3969 said:
    Thanks Guys.  @ColbyLang - I had the same thoughts for the grandkids 
    If I had discovered that dish as a kid I would have wanted that every night for dinner.  At my current age I'd only eat it about twice a week.  :)

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Cold leftovers are very recommended for breakfast.  Lol

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • sdiperna
    sdiperna Posts: 26
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    Bravo...will try that!
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  • NDG
    NDG Posts: 2,431
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    nice - i am now starving !!  Italian food not known for heat, but I found a hot sauce that works . .  slather on some of this and I am all-in !! 

    Italian Bomba Hot Pepper Sauce - product in packaging
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    I’m trying to come up with a way to incorporate some Asian taste.  Something using Brent’s Gochujang meatballs and a peanutty kinda sauce with some green onions 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Foghorn
    Foghorn Posts: 9,870
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    Mattman3969 said:
    I’m trying to come up with a way to incorporate some Asian taste.  Something using Brent’s Gochujang meatballs and a peanutty kinda sauce with some green onions 
    Now you're just showing off.


    (Please keep it up)

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Corv
    Corv Posts: 382
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    That looks pretty darn good. I wonder if it would work using hash brown potatoes instead of the pasta.
    Somewhere on the Colorado Front Range
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    @Cory - I’ve used hash brown as a crust for quiche so I would say yes.  You’ll just need to add a binder to the hash browns. 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • caliking
    caliking Posts: 18,735
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    If lovin' this is wrong... I don't wanna be right.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • buzd504
    buzd504 Posts: 3,824
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    This seems as good a place as any to put this, but Dan Pashman publishes a podcast called the sporkful, and he just dropped a 5 episode run about his quest to create a new pasta shape.  It's nerdy, but interesting.

    I have a bag of the new pasta on order.


    NOLA
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  • stv8r
    stv8r Posts: 1,127
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    Looks very interesting!  How was the pasta as a crust?  Was it too crunchy?
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  • gmanrva
    gmanrva Posts: 424
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    Great idea, that looks incredible. 
    LGE Mechanicsville Va, XLGE Wake Va., LGE Duck NC.
    Formely Gman2 before password debacle 
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  • lousubcap
    lousubcap Posts: 32,528
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    I would crush that.  Way to get creative and not really stray too far from the basic concept.  Great cook and outcome right there!  Congrats.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Stormbringer
    Stormbringer Posts: 2,101
    edited March 2021
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    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • Mattman3969
    Mattman3969 Posts: 10,457
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    stv8r said:
    Looks very interesting!  How was the pasta as a crust?  Was it too crunchy?
    @stv8r - the outer edge got some crunch but not much.  The bottom was nice and tender. The cheese that melted on the side of the pan was awesome 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • SciAggie
    SciAggie Posts: 6,481
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    Ermagerd 
    Crunchy, toasted pasta “socarrat” on the bottom. Smoked meatballs from the egg. Cheese and salami? Dagnabbit man! That sounds delicious. I can imagine the range of textures. 10/10 my friend. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • JohnEggGio
    JohnEggGio Posts: 1,430
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    Just some alternative thoughts, hoping to not offend...  I prefer to mix a little red sauce in with the spaghetti, egg etc mix, before baking.  I want to guard against any dry pasta that can get overly crunchy.  Also, I like my spaghetti pie to be just spaghetti - with meatballs and sauce on the side.

    Don't wish to take anything away from @Mattman3969, just offering some flexibility.
    Maryland, 1 LBGE
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    I like the idea of mixing the sauce in. Mine needed a little more sauce and that would do the trick. Thanks for the idea 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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