Eggs, Mozzarella, And Spaghetti Are The Start Of An Easy And Delicious Dinner

There's nothing like meals cooked low and slow to comforting perfection — especially in the chilly season. While soups and stews certainly fit the bill this time of year, they can require an ample amount of prep work and time. One-pot meals that come together with only a handful of ingredients are among the best kitchen hacks for an easy weeknight dinner. And one delicious alternative to a one-pot meal is transforming pasta into a pie by baking it in a skillet.

At its core, spaghetti pie is no different than its cousins, baked ziti or lasagna — spaghetti tossed with added ingredients and sauce and baked in a skillet until perfection. One of the keys to a successful spaghetti pie is using eggs as a binder, which retains the pie's shape, helping you achieve picture-perfect wedges when sliced. It's a reliable and crowd-pleasing alternative to the standard casserole, and a great way to use up any leftover pasta you have on hand. Like casseroles, spaghetti pie leftovers are even better the next day, so if you reheat the pie, keep the pasta from drying out by adding a splash of water to the skillet before you pop it into the oven.

Don't be daunted by the task at hand. Simply whisk some eggs together, then stir in chopped cooked ham, Parmesan and mozzarella cheeses, and finely chopped parsley. Season with salt and pepper. Toss the mixture with your cooked and drained pasta until everything is evenly coated. Then, melt butter and extra-virgin olive oil in a cast-iron or oven-proof skillet (or, do as Ina Garten does, and use both), and add the spaghetti mixture, spreading it evenly across the pan. Top with additional shredded Parmesan and mozzarella, and transfer to a 350-degree Fahrenheit oven, and bake until the egg and pasta mixture has set, the top is golden brown, and the cheeses are bubbly.

Remove the skillet from the oven and let the spaghetti pie rest until slightly cooled and set before slicing it into wedges. Serve as is or with a dollop of marinara, and you've got an easy, hearty, and delicious dish for breakfast, lunch, or dinner. (One important tip: Make sure there's enough fat in the pan to help the pie release easily from the pan prior to slicing.)

This method leaves plenty of room for added flavor as well as exploration. Give it a carbonara-inspired spin by adding diced crispy pancetta or guanciale and Pecorino Romano cheese. Adapt it for weekend brunch by adding spinach and topping each slice with a rich Hollandaise sauce, à la eggs Florentine. And, because pastas are seemingly endless, you can even repurpose just about any leftover saucy pasta you made the night before, whether it be a Bolognese or penne alla vodka.