Spaghetti pie

We'd recently had a couple dinners that involved pasta, and as always, I make more pasta than we need - you know, "just in case". I mean, what if the sauce-to-pasta ratio is off? What if we need leftovers for lunch, but eat all the pasta for dinner and have leftover sauce? What if there's a nuclear holocaust and we need food down in the basement?

Annnnyhow, we had both regular spaghetti AND whole wheat corkscrew pasta in the fridge. And lots of farm fresh eggs. Oh, and two packages of prosciutto from a Halloween dish I never got around to making, and they're only good for a couple more months. And lots of cheese. Hmm... Ok, I don't know why I was thinking of combining them all, but I did some hunting around for spaghetti pie recipes, but not ones that actually involved spaghetti sauce, lasagna-like ingredients, etc... I wanted something different. After some researching, I came up with my own sorta recipe - and here's how it looked when it came out of the oven.

Not too bad, eh?!?!

We had maybe a pound or less of cooked pasta (spaghetti and corkscrew) - both chilled. I combined them in a container, filled part way with water, and nuked it for four minutes to bring it back to life....

I mixed 5 eggs in a bowl, along with maybe a 1/2 cup of milk, salt, pepper, paprika, nutmeg, and some dried parsley. Then I added a package of prosciutto, which I'd torn up.

Over in the food processor I shredded miscellaneous chunks of cheese - mozzarella, cheddar and monteray jack. I also had some shredded parm. All of the parm and MOST of the rest of the cheeses got added to the egg mixture....I'd say maybe 3/4 - 1 cup of cheese got reserved for later.

I drained the pasta and added it to the egg mixture. Hm....didn't seem wet enough after stirring it together, so I added two more eggs, and then poured the whole sloppy mess into a Pam'd 10-inch pie pan.

This concoction baked for about 45 minutes at 375. The middle was just set, and the edges were getting crispy and brown.

I'd nuked broccoli florettes in a bit of water for 3 minutes, and then drained them and added them to the top of the "pie", and then added the remaining cheese and put the whole thing back in the oven for another 5 minutes.

This was pretty darn good!!! Brett said he would've rather had bacon than prosciutto - for the crunchier texture and saltiness. We both agreed bits of fried up taters would've been good in it, but I probably would've needed less pasta then. Oh, and I honestly think it would've benefited from having some sautéed onion in the mix. But overall it was really good, and was definitely a keeper "non-recipe"!! I'll be sure to post again if we make it with improvements. If you have a similar recipe - feel free to share!