There are just some foods from childhood that suddenly come back to you as pure comfort food. I had completely forgotten about this dish until today. It’s probably been at least 40 years since I have had it.

It was a side or  main dish on my Italian side of the families that we would have often.  I can even recall eating it cold and loving it. Today I am sharing how to make Spaghetti pie in the Instant Pot. 

It looks just like a pie, just as high and as dense. Can you believe I used an entire pound of spaghetti? And it fit just right in my  Insta-pan.

 

 

The two for one pan!~ You can make lasagna, taco pies, meatloaf and then a pretty  bundt cake for dessert.

Find all my recipes to date that I have made using the 7′ Springform pan HERE

I want you to keep in mind you can certainly add some meat to this pie if you so desire.  You can add sausage, pepperoni, ground beef, etc. Just keep in mind you may not be able to fit the entire pound of pasta in the pan if you add meat, or even some vegetables. I only remember having this spaghetti pie with perhaps a little diced up pepperoni inside. This also makes for a great appetizer. Simply cut up to bite size pieces and have a side of marinara sauce for dipping. If you are serving for dinner, a side salad will suffice. This is certainly filling.

How to make Spaghetti Pie in the Instant Pot

Pressure Cooker Spaghetti Pie

Total Time 20 mins
Servings 4

Ingredients
  

  • 1 LB Spaghetti
  • 3 Whole Eggs
  • 1/2 Cup Parmesan or Pecorino Romano Grated
  • 1/2 Cup Swiss Cheese Grated
  • 1/2 Cup Mozzarella Cheese Grated

Add to Taste

  • Salt and Pepper
  • Garlic
  • Olive oil

Instructions
 

  • Add a 5-6 cups of water to the pot. Break your spaghetti in half and be sure to fan it while placing in the pot. Be sure all your spaghetti is submerged in water. Lightly season with salt and drizzle olive oil on top. Cook on High Pressure for 6 minutes with a quick release.  Your spaghetti may be Al-dente'. Be careful your pot is away from cabinets so the steam doesn't hit them. 
  • Strain your spaghetti and run cold water in the strainer to stop the cooking process.
  • Using a pan of choice (lightly grease the bottom and sides with olive oil), you may wrap the bottom of your pan in foil. However, this dish there will be no leaking what so ever. I always wrap my pan for cheesecakes and cakes though. Set pan aside.
  • In a large bowl add your Spaghetti and drizzle  more olive oil in the bowl. Enough that your pasta is completely covered and no noodles are sticking together.
  • Lightly salt and pepper your pasta. Mix well again.
  • Whisk 3 eggs in a bowl (I added a tad of milk to the eggs).
  • Pour the eggs over the spaghetti and mix well.
  • Add in your cheese blends and again, mix well.
  • Add your garlic to taste. I like a lot, my son, however does not. But I snuck more in anyway.
  • I always set my pot on saute mode while preparing a dish I am almost ready to put in. I add two cups of water because your water will evaporate if you choose to heat up the pot a bit before hand. Heating up your pot will speed up the pressure time.
  • Add your spaghetti to your pan. Be sure you add in evenly and pat down if necessary with a spatula.
  • Place your pan on a trivet. If you do not have one, make a home made foil sleeve under your pan so you can gently place it in the pot.
  • Cancel out saute option and hit off. Now start your pot up on Manual High pressure and set for 15 minutes.
  • Once your pot beeps, you may naturally release. Remove pie out and set on a plate to cool down a bit. In about 10-15 minutes you may release your Spring-form pan and dive in.
  • This is great served with a crisp side salad and topped with a marinara sauce Enjoy!

Pin it, make it:) Love it.

 

 

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