SPAGHETTI PIE 🌿🍅🥬🧀🍝🌿 

Neapolitan baked pasta omelet: the recipe for baked spaghetti omelet, simple, fast and delicious perfect for trips out of town, but also as dinner, and which combines Neapolitan baked pasta, pasta omelet and rustic savory pie, in a single tasty single dish. It is a typical Neapolitan dish also known as macaroni omelet "a frittata 'e maccarune" (in which "maccarune" meant long pasta, spaghetti, vermicelli or bucatini and not rigatoni) or spaghetti pizza or pasta pizza, but also known as spaghetti pastiera, since the shape and the slice cut reminds a bit of the traditional Neapolitan pastiera , a bit because Easter Monday can not miss (along with Tortano and Casatiello).

The Neapolitan pasta omelet recalls the lunches at the beach of the past when it was absolutely inevitable under the umbrella. Born as an advanced pasta omelet (also pasta omelet with advanced sauce or red macaroni omelet) today it has become a real preparation and spaghetti are prepared just to prepare the omelet!

Today I propose the baked omelet, which has an amazing result: it takes a moment to prepare it, you do not have to pay attention to cooking and you have no problems in turning it. With this cooking it will be soft inside and crispy outside. In short, I love it! This version is very simple: a baked white macaroni omelet with eggs, pecorino cheese and pepper, as if it were an omelet of cheese and pepper pasta (in fact the taste remembers it). A bit like the "maccheronari", the street vendors of the seventeenth century, once did in Naples. Spaghetti were cooked and seasoned with parmesan and pepper and then eaten with their hands, as in the film "Miseria e Nobilità", in which Totò and his companions ate spaghetti with their hands on the table dancing the tarantella. The Neapolitan spaghetti omelet has become an excellent recipe empty fridge: it is prepared with cheeses and cold cuts, usually with provolone cheese and bacon (from cheese and pepper, we moved to Carbonara), but you can use what you have in the fridge, a mixture of cold cuts and cheeses or even pieces of wurstel. I tasted this rich baked spaghetti omelet almost 2 years ago, prepared by my friend and I was ecstatic. I couldn't wait to propose it to you. Here is the recipe for Neapolitan baked pasta omelet: the recipe for spaghetti omelet quick and easy!

Ingredients

400 g Spaghetti

8 Eggs (medium)

300 g Pecorino Romano cheese

Half a tablespoon Pepper

Butter to taste

Preparation

Have you seen how few ingredients? Let's start immediately with the preparation of the Neapolitan baked pasta omelet.

Turn on the static oven to 160°C. Bring the pasta water to a boil, salt it and boil the spaghetti. You will need to drain them 2 minutes before cooking al dente. Meanwhile, break the eggs in a rather large bowl. Add the grated pecorino cheese and pepper. Mix everything with a fork or hand whisk. The baked spaghetti omelet should be a bit spicy, just because of the presence of pepper. I did not add salt since the pecorino is already very salty. Add the drained spaghetti and mix with a spoon. Grease a 24 cm opening cake tin or a round pastiera mold and pour the egg and spaghetti mixture whole. Level well with the back of a spoon or spatula, crushing even a little. Sprinkle a little pecorino cheese on the surface. Bake in a preheated static oven at 160°C for approx. 55 – 60 minutes, until golden brown. The last 5 minutes operate the grill, so you have the crispy crust on the surface (which I love). Once your baked spaghetti omelet is ready, you can eat it just warm or cold.

Tips

If you use leftover pasta, I recommend adding 50 ml of milk, to prevent it from being too dry.

You can also create mini omelets in a pan, with a smaller pan, or delicious pasta omelet pies, using the muffin mold or disposable aluminum molds. Cooking will be reduced to approx. 25 minutes.