Spiralized Potato Spaghetti Pie with Spicy Marinara Sauce
Try this Spiralized Potato Spaghetti Pie with Spicy Marinara Sauce recipe.
Try this Spiralized Potato Spaghetti Pie with Spicy Marinara Sauce recipe.
- Carbohydrate 117.5175671875 g
- Cholesterol 558.36 mg
- Fat 20.0974971875 g
- Fiber 8.45324969017506 g
- Protein 30.5187778125 g
- Saturated Fat 5.111902875 g
- Serving Size 1 1 recipe (779g)
- Sodium 290.932010416667 mg
- Sugar 109.064317497325 g
- Trans Fat 2.5261088125 g
- Calories 755 calories
Step-by-step
- Preheat the oven to 400 degrees.
- Heat 1 tablespoon of the olive oil in an oven-proof 10” or 12” skillet.
- Once oil is shimmering, add the potato noodles and season with garlic powder, salt, and pepper.
- Toss until cooked and wilted and lightly browned, about 10 minutes.
- Meanwhile, whisk the eggs in the bottom of a large mixing bowl.
- When the potato noodles are done, add them to the bowl with the eggs and toss to combine well.
- Transfer the noodle mixture back into the skillet, spreading them out to cover the bottom of the skillet.
- Place the skillet back over medium-high heat and cook for 5 minutes or until bottom is set.
- Transfer the skillet to the oven and bake for 10 to 15 minutes or until the egg is cooked and the noodles are set and appear firm when pressed down with the back of a spatula.
- Ideally, the crust should start to brown and perhaps some of the edges are crispy.
- As the crust cooks, place a medium saucepan over medium-high heat and add in the marinara sauce and red pepper flakes.
- Once marinara starts rapidly simmering, lower heat to keep warm as spaghetti pie finishes cooking.
- Slice the pie into four large servings or 8 small servings and serve with about ¼ cup of sauce and garnish with parmesan cheese.
- Serve.
Transferring the hot potato noodles directly into the beaten eggs requires precise timing because pouring them in while boiling hot risks curdling the protein before you even manage to mix them together. While testing this method, scaling the quantities up beyond a single skillet proved problematic because thicker layers of potato noodles trap steam and prevent the eggs from binding the crust into a coherent wedge.
- Use a heavy oven-safe skillet measuring exactly 10 inches to maintain the correct depth for the potato strands.
- Bake at 400 degrees Fahrenheit for 12 to 15 minutes until the center feels firm under a spatula.
- Whisk the three medium eggs thoroughly before adding the noodles to ensure even distribution.
- Substitute nutritional yeast for the parmesan garnish if avoiding dairy.
Precision regarding skillet size and thermal transfer determines whether this dish yields a crisp, sliceable pie or a wet scramble. Controlling the moisture of the russet potatoes by pressing out excess water prior to cooking prevents a soggy interior.
