This dish is a great, fun way to get kids to eat leftover spaghetti. The pasta frittata crust also appeals to adults and, with a side salad, makes a great midweek supper.
Makes one 12-inch pie
- 6 cups cooked spaghetti
- 4 eggs
- ⅓ cup milk
- Salt and pepper to taste
- ½ teaspoon mixed Italian seasoning
- 1½ cups pizza or pasta sauce
- 2 cups mozzarella cheese
- 1 cup sliced pepperoni
Place cooked spaghetti evenly over the bottom of a buttered deep pizza pan or 12" quiche pan. Whip together eggs, milk, salt, pepper, and Italian seasoning.
Bake at 350° until set, about 20 minutes. Remove from oven and pour sauce evenly over the top. Sprinkle with mozzarella cheese and distribute pepperoni over the top.
Return to the oven for 5 minutes, just long enough for cheese to melt. Let stand briefly, then cut in wedges to serve.