Spaghetti Pie with Mushrooms, Peas and Pancetta
This Spaghetti Pie with Mushrooms, Peas and Pancetta is comfort food that's perfect for a crowd! So savory and delicious!
Servings: 10 servings
- 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.
Calories: 501kcal | Carbohydrates: 42g | Protein: 27g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 126mg | Sodium: 842mg | Potassium: 404mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1000IU | Vitamin C: 13.8mg | Calcium: 420mg | Iron: 2mg