Recipe: Emeril's Spaghetti Pie

Dec. 17, 2008 — -- With everyone's increasingly busy schedule, whipping up a fast, yet delicious, meal is atop many people's list — especially during a weeknight when time is most precious. That's where Emeril comes in. Check out his easy-to-follow recipes for those busy work days and click here for more meal ideas from "GMA's" recipe index.

Spaghetti Pie

1 teaspoon salt

1/2 pound dried spaghetti

2 teaspoons olive oil, plus 1 tablespoon

1 cup Basic Red Sauce, recipe follows, or store-bought pasta sauce

1/2 cup chopped green bell pepper

2 teaspoons minced garlic

1 teaspoon Emeril's Original Essence

1 teaspoon Italian Seasoning

1/4 teaspoon crushed red pepper flakes

1 1/2 cups cubed mozzarella (4 ounces)

1/2 cup chopped black olives, optional

4 ounces button mushrooms, wiped clean and thinly sliced, optional

4 large eggs

1/2 cup whole milk

3/4 cup sliced pepperoni

1/2 cup grated Parmesan

Bring a large pot of water to a boil over high heat. Add salt and spaghetti and stir to combine. Return to a boil, reduce heat to a low boil and cook until al dente, about 10 minutes. Drain spaghetti in colander. Return to the pot and toss with 2 teaspoons olive oil and set aside.

Preheat the oven to 375 degrees F. Lightly grease a 2-quart casserole dish with the remaining olive oil and set aside.

In a large mixing bowl combine the spaghetti, pasta sauce, bell pepper, garlic, Essence, Italian seasoning, crushed red pepper, and mozzarella and toss to mix well. If desired, also add chopped black olives and mushrooms, and mix to combine.

In a separate bowl, whisk the eggs and milk. Transfer the spaghetti mixture to the prepared dish and pour the egg mixture over the top. Arrange the sliced pepperoni in an even layer over the top, and sprinkle with Parmesan.

Bake until bubbly and golden brown on top, 20 to 25 minutes. Remove from the oven and let sit for 5 minutes before serving.

Yield: 6 to 8 servings

Recipe courtesy Emeril Lagasse, courtesy Martha Stewart Living Omnimedia, Inc.

Basic Red Sauce

1 tablespoon olive oil

3/4 cup chopped yellow onions (1 medium yellow onion)

1/2 teaspoon minced garlic (2 cloves garlic)

1/4 teaspoon salt

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

1/8 teaspoon ground black pepper

1 (28-ounce) can whole peeled tomatoes

1 (15-ounce) can tomato sauce

4 1/2 teaspoons tomato paste

1 cup water

1/2 teaspoon sugar

In a medium, heavy pot, heat the oil over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, 5 minutes.

Place the tomatoes in a large bowl and squeeze to break into small pieces. Add the tomatoes, tomato paste, water, and sugar to the pot and stir well. Bring to a simmer over medium-high heat.

Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally with a heavy wooden spoon.

Yield: About 3 ½ cups sauce

Recipe courtesy Emeril Lagasse, courtesy Martha Stewart Living Omnimedia, Inc.

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