This Spaghetti Pie with Mushrooms, Peas and Pancetta is comfort food that’s perfect for a cozy night in. It’s a tasty weeknight family dinner, but fancy enough for weekend guests too. It’s savory and delicious!
How was everyone’s weekend? We’re on our way back from a three week camping trip in the Upper Peninsula of Michigan. What beautiful territory. We had a great time on our adventures and met some wonderful new friends!
But now I’m back in my kitchen and it’s back to business!
We had some chilly weather while we were on our travels, so I decided to whip up some of my comfort food faves this week starting off with this Spaghetti Pie with Mushrooms, Peas and Pancetta.
Are you familiar with spaghetti pie?
It’s cozy, comfort food at its best, feeds a crowd and is so perfect for busy weeknight dinners this fall and winter season.
Why You’ll Love this Recipe
It’ll look like you put in some extra effort, but between us, it’s easier than easy.
It works for a family dinner, but it’s sort of fancy schmancy for weekend company.
It’s a hearty dish that’s comfort food at its finest.
Ingredients You’ll Need
- thin spaghetti
- frozen peas
- white button mushrooms
- large eggs
- Fontina cheese
- whole milk ricotta
- Parmesan cheese
- fresh thyme
- fresh parsley
- salt and black pepper
I’ve always enjoyed the mushroom, pea, pancetta combination with any kind of pasta, so I thought it would be perfect for today’s spaghetti pie recipe. It’s a bit fancier than the traditional spaghetti pie with red sauce.
First, you’ll cook your pasta until just about al dente, adding the peas in the last two minutes and then you’ll drain and set aside.
Next up, in a large skillet you’ll cook the pancetta until crisp. Then you’ll cook your shallots, garlic and mushrooms and add to the pancetta.
In a large bowl you will combine the eggs, milk, 2 cups Fontina, ricotta, 3/4 cup Parmesan, thyme leaves, parsley and the salt and pepper.
Add the spaghetti and peas and mix until well combined and our the mixture into the prepared pan. Sprinkle with the remaining Fontina and Parmesan cheeses.
You will place the pan on a baking sheet and bake for 40 minutes, until lightly browned on top and bubbling. Remove from oven and let stand at room temperature for 15 minutes before removing the ring and slicing into wedges.
Spaghetti noodles combined with three kinds of cheeses, ricotta, Parmesan and Fontina make for a decadent dish everyone’s going to love!
I love to serve it with a side salad and a nice glass of wine.
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Spaghetti Pie with Mushrooms, Peas and Pancetta
I used thin spaghetti, frozen peas and white button mushrooms for this recipe. You could use another kind of mushroom, if you have a favorite. I’ve also used baby bellas.
I use my 9-inch springform pan for this recipe. You could also use a 9-inch round deep baking dish.
More Delicious Comfort Food Recipes to Enjoy
- 1 lb. thin spaghetti
- 1 1/2 cups frozen peas
- 4 oz. chopped pancetta
- 1 cup shallots, chopped
- 3 garlic cloves, minced
- 8 oz. white buttons mushrooms, sliced and then chopped
- salt and pepper to taste
- 3 large eggs, lightly beaten
- 1 1/2 cups milk
- 2 1/2 cups Fontina Cheese, divided
- 1 cup whole milk ricotta cheese
- 1 cup Parmesan Cheese, finely grated, divided
- 1 Tbsp. fresh thyme leaves
- 1 Tbsp. fresh parsley, finely chopped
- 1 1/2 tsp. salt
- 1 tsp. freshly ground black pepper
- Preheat oven to 400 degrees. Wrap the outside of your 9-inch springform pan tightly with tinfoil. Spray the inside of the pan with nonstick cooking spray. Cook the pasta until just about al dente, adding peas in the last two minutes. Drain and set aside.
- In a large skillet, over medium-high heat, cook pancetta until crisp, about 6 minutes. Remove to paper-towel lined plate with slotted spoon. Add shallots and garlic and cook for 2-3 minutes, stirring often. Add the mushrooms and season with salt and pepper and cook for 8 minutes. Add mushroom mixture to pancetta. Set aside.
- In a large bowl, combine eggs, milk, 2 cups Fontina, ricotta, 3/4 cup Parmesan, thyme leaves, parley and salt and pepper. Add the spaghetti and peas and mix until well combined. Pour the mixture into the prepared pan. Sprinkle with the remaining Fontina and Parmesan cheeses.
- Place the pan on a baking sheet and bake for 40 minutes, until lightly browned on top and bubbling. Remove from oven and let stand at room temperature for 15 minutes before removing the ring and slicing into wedges.