Roasted Broccoli Pasta Pie
Roasted Broccoli Pasta Pie is a quick dish to throw together. Made with the goodness of broccoli, you can even use leftover pasta in this dish. Italians are known to beat eggs together and throw in whatever is in the refrigerator.
Leftover Pasta
Real Italians don’t like leftovers; everything has to be freshly made. I find that with a busy lifestyle, leftovers are life savers. I always cook extra pasta; leftover pasta works in a variety of dishes especially in this one. This pasta pie is nice because it refrigerates well and I like to eat it cold. With a side of salad, it makes a hearty and healthy meal.
My nonna often threw the pasta in a frying pan with the eggs. I like to put it in the oven because it makes it more golden and easy to handle. My favourite was when she took leftover pasta and fried in the pan until it was crispy. My children and now my grandson like fried pasta. When I was little my nonno and dad worked various jobs that required hard labour. Lunch time required a hearty meal. I remember walking with my nonna to some of the job sites to deliver lunch.
The cooked pasta went into aluminum containers that resembled pots. We would walk to to the site and I loved sitting with my dad and grandfather over the lunch hour. One time I got to sit at the edge of a pit they were digging and dangle my legs over the pit. It was these lunch hour picnics that were the rituals of the immigrant life that bound families together. I treasure every moment of these memories. They enjoyed the pasta lunch and we kept alive the traditions brought with us from Italy. Today when I cook any type of pasta it brings back many memories of a table set outside with love.
Broccoli florets ready for the oven. Drizzle with olive oil and add some cloves of garlic to roast. 
The ingredients for the pie are ready for assembly.
Toss everything together. You can cool the pasta or temper the eggs and milk by gradually adding the hot pasta.
Pour it all into a springform pan and sprinkle with parmesan cheese.
It’s out of the oven and I can’t wait to cut into this.
Here it is after I cool it and remove the pan.
Roasted Broccoli Pasta Pie
An easy any night meal that can be made with leftovers.
Ingredients
- 250 gr spaghetti
- 4 large eggs
- 1 cup milk
- 1/2 cup grated parmesan cheese
- 2 cups roasted broccoli florets
- 4 garlic cloves
- salt and pepper
- 1 cup mozzarella cubed
- 1 cup havarti cubed
- 1/4 cup grated parmesan for garnish
Instructions
-
Cook your spaghetti al dente. If you have leftover pasta you can use it, even if it has pasta sauce on it.
In a large bowl mix the eggs and milk.
Add the parmesan cheese and now add the pasta. If the pasta hasn't cooled, temper the milk and eggs by adding a little warm pasta at a time so that the mixture doesn't curdle and turn into scrambled eggs.
Toss in the broccoli, roasted garlic and cheese cubes.
Salt and pepper.
Prepare a 9 inch spingform pan. I butter the sides and place parchment on the bottom.
Pour the prepared mixture into the pan.
Sprinkle with another 1/4 cup of parmesan on top.
Put the springform pan on top of a cookie sheet lined with parchment just in case some of the liquid escapes.
Place in a preheated 425 F oven for 35 minutes.
Turn on the broiler for 3 minutes.
Remove and let cool for 20 minutes before removing the ring and cutting into wedges.
Serve as is or with pasta sauce over it.
A nice side salad of your choice rounds off the meal nicely.
Recipe Notes
I roast the broccoli florets in a 375 F oven for 30 minutes. Drizzle with plenty of olive oil, salt and pepper.
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