Deep-Dish Spinach, Egg and Spaghetti Pie
"Cold tomato-sauced spaghetti may seem the unlikeliest of leftovers unless you have tasted it baked into the firm, Italian-style omelet known as a frittata. Much more than mere kitchen frugality, a spaghetti frittata is a real treat and inspired this even dressier, on-purpose adaptation, worthy of a casual company supper. Serve a big, cheesy wedge of it accompanied by a crisp green salad and a hunk of garlic bread and pour a lively red wine...."
INGREDIENTS
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12 ounces dried semolina spaghetti pasta
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5 cups purchased or homemade marinara sauce
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6 large eggs
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2 cups half and half
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4 ounces grated Parmigiano-Reggiano cheese
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1 garlic clove, crushed through press
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3/4 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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One 16-ounce bag frozen chopped spinach, thawed, squeezed dry
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6 ounces sliced or shredded provolone cheese
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