Mushroom spinach spaghetti pie

This spaghetti pie is the bomb. And just the thing for this hectic time of year when you can never have enough leftovers for last-minute dinners.

Preheat your oven to 425 degrees and then boil a pound of spaghetti until al dente, drain and set aside. In a large Teflon or cast-iron pan, saute a finely chopped onion in some olive oil until translucent. Add four minced garlic cloves and a pound of sliced mushrooms … any mix of cremini, baby bellas or wild mushrooms will work. Season with salt and pepper and saute for about 10 minutes stirring frequently. Scoop the mixture into a large bowl.

In the same pan, add another splash of olive oil, 5 to 8 ounces of fresh baby spinach and a generous amount of salt and pepper. Saute for two minutes and then add to the bowl with the mushroom mixture.

In another large bowl, scramble three eggs and 1 1/2 cups of whole milk. Add the cooked spaghetti, the mushroom spinach mixture, 3 cups of fontina cheese, 1 ½ teaspoons of salt, a teaspoon of pepper, and 1 cup each of fresh ricotta and grated parmesan. Mix really well and then scrape back into your saute pan and bake for about a half hour or until the top is golden.

Wait at least 15 minutes before cutting. Serve hot, later at room temp or cold out of the fridge. Trust me, the mess you’re going to make is worth it.