Also, to make filling easier, add the cooked spaghetti directly to the muffin cups and then use a measuring cup to pour the mixture over the pasta. *If you're making this in muffin tins, we recommend parchment liners to prevent stickage. Reheat, covered, in a 350 degree oven for 10-15 minutes. *This can be made up to three days in advance. Let cool for 15 minutes and then cut into 16 slices. Remove foil than bake for 10 minutes more until the top gets nice and crunchy. Pour into pan and spread evenly.Ĭover with foil, and bake for 35 minutes. Add drained pasta to the bowl and mix together until combined (two forks or tongs usually does the trick). While you're waiting for the water to boil: In a large bowl, whisk together eggs, cheese, and pepper. Cook pasta 2 minutes less than its suggested cooking time (pasta will continue to cook in the oven). In a large pot, bring salted water to a boil and add spaghetti. Additionally, the recipe can be made even more convenient by baking single servings in muffin tins, rather than in one baking dish as I do in the recipe below.Ģ cups shredded parmesan (get the good stuff) OR pecorino romano cheeseġ tablespoon ground black pepper (Yes, that's 1 full tablespoon, but you can reduce to 2 teaspoons if you prefer) And try arguing with your kid to taste a food that contains both Macaroni and Pie in its name. Adults love that it tastes like a baked version of cacio e pepe. It's a comfort food that everyone can agree on. We only see this recipe once a year, and I never understand why. And with a short list of humble ingredients and a prep time that's as long as it takes for water to boil, it's proof that simplicity often wins. My grandmother learned the recipe from her mother, who learned it from her mother, and so on. Macaroni Pie-which isn't a pie at all, but more a combination of spaghetti, eggs, and an ungodly amount of cheese-has appeared on our Italian family's Easter table for generations. This recipe, however, is the exception in being both traditional and unfancy. In fact, most of our holiday meals are new recipes that just sound really good but that we would never have time or energy to make on a normal Tuesday a porchetta that takes 2 days to marinate in the fridge or a baked french toast with homemade berry sauce would never fit into my weekday routine. We don't live by rules that say we have to eat THIS on Christmas, and THIS on Mother's Day, and so on. On our table at the holidays, my family rarely remains married to any one particular dish.
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