Baked spaghetti pie with cherry tomatoes and fontina


A recipe that explains how to use advanced spaghetti, or cooked on the spot, to make a cake with cherry tomatoes, decorated with slices of fontina, to be baked in the oven.

Ingredients for 4 people

- 400 g of spaghetti

- 400 g of cherry tomatoes

- extra virgin olive oil

- 2 tablespoons of chopped basil

- 8 eggs

- 4 slices of fontina

- salt

Preparation of baked spaghetti pie

Boil the spaghetti in a pan with abundant salted boiling water, then drain when they are still al dente.

Put the pasta in a bowl with 3 spoons of oil, add the cherry tomatoes cut in half, keeping some aside for decoration, chopped basil and beaten eggs with a pinch of salt.

Mix everything well and pour the mixture into a pan lined with parchment paper greased with oil, cover with aluminum foil and cook the spaghetti omelette in the oven at 180 ° C for about 30 minutes.

Recommended readings
  • Greek rice and meat gratin
  • Majestic triple butter fettuccine
  • Belgian endive pie and ham with bechamel sauce
  • Calabrian beans with peppers
  • Rice salad with shrimp and tuna

Remove from the oven leaving it to cool, then decorate the pie with the slices of fontina cut into small pieces and the cherry tomatoes put aside first, whole or cut to your liking.

How To Make Veggie Spaghetti Pie | Delish (November 2021)

Tags: Unique dishes