Nonna Lorella Colandrea’s Neapolitan Spaghetti Pie

Name: Nonna Lorella Colandrea’s Neapolitan Spaghetti Pie (Frittata di Spaghetti alla Napoletana)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 cup (250 g) whole-milk ricotta; 5 ounces (142 g) dry sausage, cut into ¼-inch (6 mm) dice (you can also use prosciutto, pancetta, or ham); 5 ounces (142 g) dry sausage, cut into ¼-inch (6 mm) dice (you can also use prosciutto, pancetta, or ham); 5 ounces (142 g) dry sausage, cut into ¼-inch (6 mm) dice (you can also use prosciutto, pancetta, or ham); 5 ounces (142 g) dry sausage, cut into ¼-inch (6 mm) dice (you can also use prosciutto, pancetta, or ham); 5 large eggs, beaten; ¾ cup (75 g) grated Pecorino Romano cheese; 4 ounces (113 g) fresh mozzarella cheese, shredded; 1 teaspoon salt; ½ teaspoon black pepper; 1 tablespoon (15 g) unsalted butter, at room temperature; 8 ounces (227 g) dried spaghetti, cooked al dente (you can also use leftover spaghetti, even if it has sauce on it); 8 ounces (227 g) dried spaghetti, cooked al dente (you can also use leftover spaghetti, even if it has sauce on it); 2 tablespoons (30 ml) extra-virgin olive oil

Frittata di Spaghetti alla Napoletana

Preparation info

Yield:
6 to 8
servings

Difficulty
Easy
Ready in
30 min

Appears in

Cooking with Nonna

By Rossella Rago

Published 2018

About

This traditional spaghetti pie is a post-Easter favorite at Nonna Lorella’s house. It’s the perfect thing to make if you’re going on a picnic, because it tastes divine at room temperature, and it easily can be served by cutting it into wedges. It’s also a great way to utilize any leftover pasta you have, even if it has sauce on it. The secret to flipping it without making a mess is not to rush and to let the bottom cook enough to get the pasta nice and brown. “You want to m

Ingredients

Europe
Italy
Pie
Leftovers
Pasta
Easter

Ingredients

Method