Baked Cast Iron Skillet Spaghetti Pie
No sauce to make in this cheesy baked spaghetti pie casserole. Just boil the pasta and dump everything into an iron skillet (or baking dish) and it bakes into a cheesy mac and cheese like side dish that cuts into beautiful pie slices. Pie for dinner, I'll take that!
Ingredients
- 1 lb thin spaghetti
- 4 eggs
- 2 cups whole milk
- 1 teaspoon dry mustard
- 2 teaspoons hot sauce
- 5 cups grated sharp cheddar cheese (divided (18 ounces))
- 2 tablespoons butter (cut into pieces)
Instructions
- Preheat the oven to 375º. Add a tablespoon of butter to an iron skillet and place it in the oven for a couple of minutes to melt.
- Cook spaghetti in a pot of salted water per package directions, removing when it is al dente. Drain all but a little water and let the spaghetti cool in the water until ready to use. Drain completely before adding it to the dish.
- In a large bowl, whisk the eggs until slightly beaten. Whisk in milk, dry mustard and hot sauce. Add drained pasta and 4 cups of the cheese, reserving a cup for the top.
- Pour the pasta mixture into the iron skillet and top with 1 tablespoon of butter cut into pieces. Add remaining cheese and add another tablespoon of butter to the top of the cheese.
- Sprinkle the top with salt and black pepper (I used 1 teaspoon of salt).
- Bake for 35 minutes until it is bubbly and the top is golden brown.
Barbara's Notes + Tips
- If you don't want to cook this in an iron skillet, you can use a 9 x 13 baking dish.
- Don't overcook the casserole or the top will get very crunchy.
- Serve right away or remove from the skillet until ready to serve as it will continue to cook in the cast-iron and become dry.
Nutrition
Calories: 383kcal | Carbohydrates: 5g | Protein: 21g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 565mg | Potassium: 180mg | Fiber: 0.03g | Sugar: 3g | Vitamin A: 1014IU | Vitamin C: 1mg | Calcium: 588mg | Iron: 1mg
