Pasta Pie

This is a fun and delicious recipe. Try it once as/is and then use it as a base to which you can add your own combos of herbs, roasted veggies, mushrooms and meat!


  • 12 oz bucatini or spaghetti
  • 1 cup milk
  • ½ cup heavy cream
  • 2 large eggs, beaten
  • 1 large egg yolk, beaten
  • 1 cup grated Parmesan, divided
  • 1/3 cup shredded mozzarella
  • 1/3 cup shredded smoked gouda
  • ½ cup grated asiago
  • 3 cloves garlic, minced
  • 2 tsp black pepper, plus more to sprinkle on top
  • 1 ½ tsp kosher salt
  • Optional topping: Pan-crisped pancetta


  1. Preheat oven to 425°. Lightly grease 9” springform pan and place on a baking sheet.
  2. Cook bucatini/spaghetti according to directions, but just until al dente – only around 5-6 minutes – with more bite than usual since you’ll be baking it too.
  3. Drain pasta in colander and set aside.
  4. In large mixing bowl, whisk together milk, cream, eggs, ¾ cup Parmesan, mozzarella, smoked gouda, asiago, garlic, pepper and salt until fully combined. Add pasta to milk mixture; toss until evenly coated.
  5. Pour mixture evenly into springform pan, gently pressing pasta down to create a flat top. Sprinkle about ½ tsp more pepper on top, cover tightly with foil and bake for ½ hour.
  6. Remove foil, sprinkle remaining Parmesan on top and bake until pie has set in center, about 20-30 minutes more.
  7. Meanwhile, if using pancetta for topping (about 4 oz is good), heat a large frying pan over medium heat. In batches, add pancetta and cook until browned and crisp, about 5 minutes per side.
  8. Remove to a paper-towel-lined plate and let drain/cool briefly. Cut or break into small pieces to add as garnish once pasta pie is done.
  9. Remove pie from oven, cool for about 15 minutes. Release from pan, top with pancetta, slice and serve.