pasta pie

I attempted spaghetti pie for a potluck after seeing it praised as “impossible to mess up.” I combined cooked spaghetti with eggs, pressed it into a pan, added sauce and cheese, and then baked it. The result looked perfect—golden top, held its shape when sliced. Then people actually ate it. Multiple guests politely mentioned it tasted “interesting,” which is potluck code for “what did you do to this pasta?” The problem was I used unsalted pasta water and no seasoning anywhere. Despite the beautiful presentation, the pasta lacked any flavor. Just bland baked spaghetti held together with eggs. Spaghetti pie … Learn more