Dipping spaghetti waffle in sauce

Cooper® Spaghetti Pie (Waffle Style or Baked) with Cooper® Sharp

Rating:

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.

Serves
Serves: 4
Prep Time
Prep Time: 10 min
Cook Time
Cook Time: 25 min
Total Time
Total Time: 35 min

Ingredients

  • 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

Directions

  1. Preheat oven to 350°F (or get your waffle maker ready if you’re going to waffle it).

  2. 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.

  3. 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.

  4. Preheat waffle iron to medium heat.

  5. Spread a generous amount of the spaghetti mixture in the waffle iron. Close the lid and press down to compress the spaghetti slightly.

  6. 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.

  7. Remove spaghetti from waffle iron, and, if desired, place on a baking sheet under the broiler for a minute for extra crispness.

  8. 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.

  9. Serve with pasta sauce.

  10. Traditional baked spaghetti pie option:

    Put spaghetti in the base of an extra deep pie plate or casserole dish.

  11. Top with the remaining 3/4 cups Cooper® Sharp and 2 cups of your favorite pasta sauce.

  12. Bake for 25-30 minutes. Let rest for 10 minutes. Cut into wedges and serve.

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