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Serves 6
This is a great casserole for pot-lucks. Also leaves a tasty trail of leftovers. Experiment with the amount of pasta to get the right ‘crust’. We think ¾ lb is enough. You could do this with marinara sauce and sausages, too, but there should be some egg in it to hold things together.
1 lb vermicelli pasta, cooked
1 tbs Extra Virgin Olive Oil
1 small onion, chopped
3 cloves garlic, minced
1 medium red bell pepper, diced
1 tbs whole wheat flour
1 ½ cups milk or soy milk
3 cups chopped fresh spinach or other greens
1 tsp dried Italian herb mix (we use basil and oregano)
2 eggs, beaten
3 tbs grated Parmesano Reggiano or Pecorino Romano cheese
Pre-heat oven to 350 F./220 C.
1. Cook spaghetti according to directions until al dente. Oil a 10-inch/25 cm pie plate or oven-proof cassarole.
2. Drain the pasta and arrange in the pie plate in the form of a thick pie crust and set aside.
3. In a large skillet, heat oil over low heat. Add onion, garlic and bell pepper and cook, stirring often until the onion is soft, about 3 minutes.
4. Sprinkle the vegetable mixture with the flour and stir, cooking another minute.
5. Remove skillet from heat and whisk in milk a little at a time. Return to heat and stir until sauce thickens.
6. Remove skillet from heat again and add spinach. Cool slightly, and stir in herbs and eggs.
7. Pour vegetable mixture into crust and sprinkle with cheese.
8. Bake until filling is set and warmed through, about 30 minutes. Serve hot.
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