In my family, a dinner of pasta with meat sauce always goes over just fine. Even though nobody’s going to cheer and shout, “ordinary but satisfying” is just fine by me on a Monday night. Or most nights out of the week, frankly. But if you ever feel like pushing your regular weeknight meal to the outer edge of ordinary without much more effort at all, then this easy gluten free spaghetti pie is the way to go.
If you already have your own way of making spaghetti pie, don’t let me stand in your way. This is just my favorite way, and I’ve tried a few methods. Ever since Barilla started making gluten free pasta, I’ve become so partial to the brand that I find myself cursing them for not making gluten free lasagna noodles. If you can use their gluten free spaghetti noodles, do that. If not, especially for this sort of dish, you almost can’t go wrong as long as you undercook the pasta and keep it separated during boiling.
A few words about the method assembly: yes, you really do need the eggs mixed in with the pasta to make the “crust,” as the spaghetti doesn’t hold together as a crust otherwise. You could probably skip the parm, but please don’t (!). I find that adding only the eggs and parm to the spaghetti, instead of adding some of the tomato sauce, leads to a more moist pie that holds together exceptionally well when sliced.
One of my three children has a hard and fast no-leftover pasta rule. I’ve tried everything (including trying to trick her), and she simply can’t abide reheated pasta (gluten free or otherwise), so I was wondering if this pie would go over well. I’m happy to report that she loved it. Oh, and one more note about prep: making this in a cake pan rather than a pie plate means that we can make a bigger pie. If you’d prefer a pie plate, you’ll have leftover ingredients and might need to make a second, smaller pie, too. Not a huge problem. :)