This pie is super spooky.
If your family is going out trick-or-treating for Halloween on Friday, this is the perfect dinner to fill them up before all the candy appears.
The dish is based on classic Italian flavours, with a combination of spaghetti (‘worms’), tomato sauce, salami and olives (‘eyes’). The pasta is cooked normally, then you mix it with the sauce, eggs and cheese and bake it for 20 minutes. The resulting pie can be cut into wedges.
As usual, if you don’t like the inclusion of anything then simply substitute it out for something you enjoy.
If you want to add vegetables, serve this with a big green salad. Garlic bread would also work perfectly.
Ingredients – serves 4:
- 500g/1 lb dried spaghetti
- 400g/14 oz your favourite tomato pasta sauce
- 4 slices deli salami, chopped
- 2 cups your favourite grated cheese
- 1/4 cup sliced black olives
- 4 eggs, beaten
- 2 tbsp basil pesto, from a jar, optional
- Heat your oven to 200C/180C fan forced/390F. Spray a large, shallow oven-proof dish, (I used an oven-proof saute pan), with a little cooking spray.
- Cook the spaghetti in a large saucepan of salted boiling water, according to the packet directions (about 8 minutes).
- Drain the cooked spaghetti, then pour in the pasta sauce and add the salami plus half the cheese. Toss to coat the pasta in the sauce.
- Tip the pasta into to the prepared oven-proof dish. Move the pasta around until the surface is relatively level.
- Scatter the black olives over the pasta, then pour over the beaten eggs.
- Top with the remaining cheese and dollops of the basil pesto, if using.
- Bake for about 20 minutes or until the eggs have set.
- Remove from the oven and leave to sit for 5 minutes before turning out onto your serving plate.
- Cut into wedges to serve.