- 1/2 pound dried spaghetti
- 2 large eggs, lightly beaten
- 1/2 cup milk
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 1/2 cups Cooper® Sharp cheese, divided
- 2 cups pasta sauce, homemade or store-bought
Throw out all of your expectations. This is a spaghetti pie like Grandma used to make, with a bit of Grandpa’s fabulous touch at the waffle iron thrown into the mix. This is one dish where you can completely make it your own – start with leftover spaghetti or make it fresh. Use gluten free or soba noodles. Add in some kale or broccoli rabe. However you make it, use Cooper® to make it unforgettable.
Ingredients
Directions
-
Preheat oven to 350°F (or get your waffle maker ready if you’re going to waffle it).
-
Cook spaghetti in boiling water for about 7 minutes. Take it off the heat a minute or two shy of done; you don’t want to overcook them (aim for al dente). Drain and let cool slightly.
-
In a large bowl, whisk together the eggs, milk, salt, and pepper. Stir in about 3/4 cup Cooper® Sharp cheese. Add to the spaghetti and toss to combine.
-
Preheat waffle iron to medium heat.
-
Spread a generous amount of the spaghetti mixture in the waffle iron. Close the lid and press down to compress the spaghetti slightly.
-
Cook about 5 minutes or until crispy and golden brown. Open the waffle maker and top with more Cooper® Sharp and cook another 30 seconds to melt the cheese.
-
Remove spaghetti from waffle iron, and, if desired, place on a baking sheet under the broiler for a minute for extra crispness.
-
Repeat steps with remaining spaghetti. When loading the waffle maker, it’s better to err on the side of over-filling than to cook a thin layer of spaghetti.
-
Serve with pasta sauce.
-
Traditional baked spaghetti pie option:
Put spaghetti in the base of an extra deep pie plate or casserole dish.
-
Top with the remaining 3/4 cups Cooper® Sharp and 2 cups of your favorite pasta sauce.
-
Bake for 25-30 minutes. Let rest for 10 minutes. Cut into wedges and serve.