Spaghetti and three-cheese pie
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- butter
- 350g spaghetti
- 1 bunch spring onionsfinely chopped
- 1 clove garliccrushed
- 3 eggsbeaten
- 150ml single cream
- 250ml whole milk
- 100g parmesan (or veggie alternative)finely grated
- 100g mature cheddargrated
- 100g grated mozzarella
- 1 bunch chiveschopped
- to serve green salad
Nutrition: per serving
- kcal528
- fat25.3g
- saturates14.8g
- carbs46.8g
- sugars4.7g
- fibre3.2g
- protein26.7g
- salt1g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Butter and base-line a deep 20cm springform cake tin with baking paper. Wrap the bottom of the tin tightly with a couple of sheets of foil to guard against leaks.
step 2
Cook the spaghetti in boiling salted water but drain just before it’s tender as it will continue to cook in the oven. Rinse under cold water until cool then drain again.
step 3
Cook the spring onions in a knob of butter until really soft then add the garlic and cook for another 2 minutes. Cool.
step 4
Whisk together the eggs, cream and milk in a large bowl. Add 1/2 the parmesan and all of the other cheeses, and mix well with lots of seasoning (especially pepper). Stir in the spaghetti and chives and the spring onion mixture.
step 5
Tip into the tin and smooth down, then sprinkle over the rest of the parmesan. Put on a baking tray and bake for 30-35 minutes or until set and golden. Cool in the tin for 20 minutes loosely covered with foil before turning out. Cut into wedges and serve with a green salad.
