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spinach artichoke spaghetti pie

Spinach Artichoke Spaghetti Pie

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
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Servings

8 Servings

Ingredients

  • 1 pound dry spaghetti
  • 1 24-ounce jar marinated artichoke hearts, (reserve 1/4 cup liquid + 1 cup artichoke hearts)
  • 1 cup frozen spinach thawed and squeezed dry
  • 1 8-ounce cream cheese brick, softened
  • 2 eggs beaten
  • 1/2 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • Garnish: shaved Parmesan kale chips

Instructions

  • Preheat oven to 350°F. 
  • Line a spring form pan with parchment paper, allowing edges to hang outside of pan. 
  • In a large pot, cook pasta in boiling water for 10 minutes. 
  • In a large bowl, mix to combine artichoke hearts (plus liquid), spinach, cream cheese, eggs, and cheeses.
  • Drain spaghetti and add to bowl with artichoke cheese mixture, tossing to coat the pasta completely. Pour in prepared pan, and top with remaining 1 cup artichoke hearts.
  • Bake for 45 minutes to 1 hour, until edges are crispy and mixture is set. Allow to cool a bit before removing from pan. Serve warm.
  • Garnish with shaved Parmesan and kale chips.