3 Cheese & Sundried Tomato Spaghetti Pie

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6 people
Meal course
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1 medium
Red onion - peeled and finely sliced
150 grams
Broccoli florets
3 medium
Garlic clove - peeled and finely chopped
1 Splash
Olive oil
500 ml
100 grams
4 large
1 large
Egg yolk
1 Twist
Black Pepper
60 grams
Mature cheddar cheese - grated
60 grams
Blue cheese - grated
1 whole
Green chilli - De-seeded and sliced
140 grams
Sundried tomatoes - finely chopped
400 grams
Wholemeal spaghetti - cooked to pack instructions
1 small nob
1 tsp
3 Cheese & Sundried Tomato Spaghetti Pie
  1. Pre-heat the oven to 180’C
  2. Heat a large saucepan and gentle fry the onion until soft. Whiz the broccoli in a blender until fine and then add the broccoli and the garlic to the pan and continue to fry for 5 minutes, or until any liquid has gone from the pan.
  3. Whisk together the milk, mascarpone, eggs and pepper until well combined. Stir in most of the cheese (leaving a little to sprinkle over the top), the broccoli mixture, sundried tomatoes and oregano and then stir through the spaghetti.
  4. Melt the butter in a large, ovenproof frying pan and swirl it around to coat the base. Slowly pour the spaghetti into the pan and give it a good shake to even out the mixture. Press the mixture firmly into the pan and top with the cheese.
  5. Bake in the oven for 35-40 minutes until lovely and crisp and then slice and serve up with some yummy salad.

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