Ultimate Gluten-Free Crustless Pizza-ghetti Pie: A Delicious & Customizable Family Recipe

Imagine the comforting embrace of a hearty bowl of spaghetti, the irresistible flavors of a loaded pizza, and the creamy texture of a savory quiche – all harmoniously combined into one incredible, satisfying dish. This isn’t just a fantasy; it’s the reality of our Deluxe Crustless Pizza-ghetti Pie. It’s a versatile culinary creation that allows you to transform whatever ingredients you have on hand into a spectacular meal, making it perfect for using up those leftover bits and pieces in your pantry, including any cooked pasta.

From Pasta Lovers to Gluten-Free Advocates: Our Family’s Culinary Journey

In our household, pasta has always been more than just a meal; it’s a cornerstone of family life, a source of comfort, and a unanimous favorite. Growing up, if you asked our children what they wanted for dinner, the answer was always a resounding, enthusiastic “Noodles!” It didn’t matter the shape, the sauce, or the toppings; pasta in any form was a guaranteed hit. After a satisfying pasta dinner, their ultimate treat was often a second helping of warm pasta, generously adorned with melting butter and a sprinkle of sugar. Those were the days filled with happy, satisfied smiles around the dinner table.

However, life, as it often does, brought unexpected changes to our culinary landscape. One by one, my children and husband received diagnoses of varying levels of gluten intolerance, with one even facing celiac disease. This shift meant a complete overhaul of our kitchen staples and cooking habits. The beloved pasta dinners, once so simple and joyous, suddenly presented a significant challenge. We were determined not to let dietary restrictions diminish our love for delicious food, especially pasta.

The Quest for Perfect Gluten-Free Pasta

Our journey into the world of gluten-free pasta was, to put it mildly, an adventure fraught with trial and error. We sampled countless brands, each promising the ideal texture and taste, yet often delivering disappointment. Some varieties would disintegrate into a pot of unappetizing, porridge-like mush if cooked for even a second too long, leaving us with a sticky, shapeless mess. Others managed to hold their form during cooking but then stubbornly clumped together into one giant mass upon cooling, requiring constant vigilance and frequent stirring. And then there were those that, despite holding their shape somewhat, looked as though they had been boiled in murky dishwater, completely lacking the appetizing appearance we associated with quality pasta.

Our relentless hunt for a truly satisfying gluten-free pasta finally ended with the wonderful discovery of the Catelli gluten-free pasta line. This brand was a revelation. I still remember when one of our university-aged daughters, home for a visit, tasted it and exclaimed, “That’s not gluten-free pasta, is it, Mom? It looks too normal!” She was genuinely skeptical, and it took some convincing for her to believe that this delicious, perfectly textured pasta was indeed gluten-free. As a cook, I appreciate that Catelli’s gluten-free pasta is crafted from a unique blend of non-GMO white rice, brown rice, corn, and quinoa, and, crucially, is produced in a dedicated gluten-free facility. This commitment to quality is further solidified by its certification from the Canadian Celiac Association. But beyond the technical aspects, what truly matters to our family is the taste and texture – and on both counts, Catelli delivers a truly exceptional gluten-free pasta experience that brings back the joy of our beloved pasta nights.

Introducing the Crustless Pizza-ghetti Pie: A Triple Threat of Flavor

So, what exactly is a Pizza-ghetti Pie? It’s the delightful outcome of a culinary fusion where the best elements of three classic comfort foods come together. Imagine a generous bowl of perfectly cooked spaghetti, coated in a rich and zesty tomato sauce. Now, envision a deluxe pizza, piled high with an abundance of savory toppings that tantalize your taste buds. Finally, picture a creamy, eggy, and utterly satisfying crustless quiche, holding everything together in a comforting embrace. This spectacular dish melds these three beloved concepts into one hearty, cheesy, and completely gluten-free wedge that will redefine your idea of a family meal. It’s a casserole that truly has it all, offering layers of texture and flavor in every bite.

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Kitchen Frau Notes: Tips for Your Perfect Pizza-ghetti Pie

While our family now relies on gluten-free pasta, it’s important to note that this Crustless Pizza-ghetti Pie is just as delicious and easily prepared with regular, non-gluten-free pasta. Feel free to use whichever pasta best suits your family’s needs and preferences. The beauty of this recipe lies in its adaptability.

Upon first glance, the ingredient list for this dish might appear extensive, perhaps even a little daunting. However, please don’t let that deter you! I assure you that assembling this pie is surprisingly quick and straightforward. In fact, many find it considerably less involved and time-consuming than preparing a traditional lasagna, making it an excellent option for a satisfying weeknight dinner or a special occasion without all the fuss.

For those who prefer a different presentation or easier serving, you can absolutely layer all these wonderful ingredients in a 9 x 13-inch baking pan. When baked this way, it cuts beautifully into squares, much like a lasagna, offering a convenient and attractive way to serve a crowd.

One of the most appealing aspects of this Pizza-ghetti Pie is its incredible flexibility. Think of the ingredient list as a mere suggestion, a starting point for your culinary creativity. Feel completely free to adapt and customize the components to align perfectly with your family’s tastes and whatever ingredients you happen to have stocked in your refrigerator or pantry. Don’t particularly care for green bell pepper? No problem! Swap it out for vibrant red or yellow bell peppers to add a touch of sweetness and color. Or, get adventurous and substitute it with a handful of finely chopped broccoli florets, fresh green beans, or even shredded carrots for added nutrition and texture. If sun-dried tomatoes or olives aren’t your favorites, consider using chopped marinated artichoke hearts for a briny, tangy kick, or simply omit them altogether if you prefer.

This recipe is also fantastic for using up various types of leftover pasta; penne, rotini, or even macaroni would work wonderfully in place of spaghetti. For the protein, experiment with thinly sliced pepperoni, cooked diced ham, crumbled cooked Italian sausage, or even crispy bacon bits instead of salami. If your family’s ultimate pizza choice is ham and pineapple, embrace it! Incorporate diced ham and drained canned pineapple for a tropical twist that’s surprisingly delicious in this pie. Don’t hesitate to play with the dairy components either: use milk instead of light cream for a slightly lighter version, or switch up the cheeses. While mozzarella is a classic choice, consider adding cheddar, provolone, or even a sprinkle of Parmesan for extra depth of flavor. The golden rule here is simple: if it tastes good on a pizza, it will likely taste amazing in this pie!

Deluxe Crustless Pizza-ghetti Pie

Ingredients:

• ½ of a 340-gram box (170 grams / 6 oz.) of Catelli Gluten Free Spaghetti or regular spaghetti (approximately 2½ cups if using leftover cooked pasta)
• Water for boiling the spaghetti
• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 green pepper, cut into ½-inch/1cm dice
• 2 cloves garlic, minced
• 125 grams (4.5 oz) thinly sliced salami, cut into ½-inch/1cm dice (about 1 cup)
• 1 cup (85gms) coarsely chopped mushrooms
• ¼ cup (30gms) coarsely chopped sun-dried tomatoes
• ¼ cup (35gms) coarsely chopped black olives
• 3 teaspoons dried oregano, divided
• 1 teaspoon dried basil
• ⅛ teaspoon cayenne pepper (optional, for a hint of heat)
• 6 large eggs
• ¼ cup (60ml) light cream (or milk for a lighter option)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup (240ml) tomato sauce
• 1 teaspoon cornstarch
• 2 cups (200gms) grated mozzarella cheese
• Fresh basil for garnish, optional

Instructions:

1. Begin by bringing a large pot of lightly salted water to a rolling boil. Add the spaghetti and cook for exactly 8 minutes, or until the pasta is just firm to the bite (al dente). Make sure to stir it several times, especially during the first couple of minutes, to prevent the strands from sticking together and ensure they become pliable. Once cooked, drain the spaghetti thoroughly in a colander and rinse it under cold running water until the draining water feels cool. This stops the cooking process and prevents sticking. Set the rinsed pasta aside. (If you’re using leftover cooked spaghetti, simply rinse it in a colander to refresh it and let it drain well before proceeding.)

2. While your pasta is cooking, preheat your oven to 350°F (175°C). Prepare your baking dish by lightly greasing a 10½ inch (27cm) quiche pan or a 10 inch (25.5cm) deep-dish pie pan. This ensures your pie won’t stick and will release easily after baking.

3. In a large, heavy-bottomed saucepan or skillet, heat the olive oil over medium heat. Add the diced onion and green pepper and sauté them for approximately 5 minutes, stirring occasionally, until the onion begins to soften and turn a light golden color. The aroma will start to fill your kitchen.

4. Next, add the minced garlic, diced salami, and chopped mushrooms to the pan. Continue to cook this mixture for another 5 to 10 minutes. During this time, the mushrooms will release their moisture, which should then evaporate completely. The salami pieces will also start to crisp up at their edges, developing a richer flavor. Stir in the sun-dried tomatoes, olives, 2 teaspoons of the dried oregano, and the cayenne pepper. Cook for just 1 to 2 minutes longer to allow the flavors to meld. Remove 1 cup of this aromatic cooked vegetable mixture from the pan and set it aside; this will be used for the topping.

5. Pour the drained and cooled spaghetti into your prepared quiche or pie pan. Sprinkle the remaining cooked vegetable mixture evenly over the pasta. Using two forks, gently lift and toss the spaghetti to help distribute the vegetables throughout the pasta strands, allowing them to settle down among the noodles. Once mixed, arrange the spaghetti evenly across the bottom of the pan to create a uniform base for your pie.

6. In a medium bowl, crack the 6 large eggs. Add the light cream (or milk), salt, and black pepper. Whisk vigorously until the mixture is completely smooth and well combined. Carefully pour this beaten egg mixture evenly over the spaghetti, ensuring it seeps down into all the gaps and coats the pasta. This will form the creamy, quiche-like base of your pie.

7. In the same bowl you used for the eggs (no need to wash it!), whisk together the tomato sauce with the cornstarch and the remaining 1 teaspoon of oregano until the mixture is smooth and the cornstarch has dissolved. This will slightly thicken the sauce as it bakes. Pour this tomato sauce mixture evenly over the spaghetti and egg layer. Use a spatula to gently spread the sauce right to the edges of the pan, creating a smooth, vibrant top layer.

8. Now, it’s time to build the glorious topping. Sprinkle about half of the reserved sautéed vegetable mixture over the tomato sauce layer. Next, generously spread the shredded mozzarella cheese over the top, creating a beautiful blanket of cheesy goodness. Finally, sprinkle the remaining sautéed vegetables over the cheese, adding the last touch of color and flavor before baking.

9. Place the pie in your preheated oven and bake for 35 to 40 minutes. You’ll know it’s ready when the cheese around the edges of the pan is bubbling and has turned a lovely golden-brown, and the center of the pie is slightly puffed up, indicating that the egg mixture has set. The aroma will be simply irresistible!

10. Once baked, remove the pie from the oven and let it cool in the pan for about 10 minutes before attempting to slice it. This crucial cooling time allows the pie to set fully, making it much easier to cut into perfect, clean wedges. Garnish with fresh basil leaves if desired for a burst of color and fresh herb flavor. Serve warm and enjoy!

This magnificent pie comfortably serves 4 to 6 people, making it ideal for a family dinner or a small gathering. Prepare to impress with this unique and incredibly delicious creation!

Guten Appetit!

Disclaimer: The pasta used in the development and experimentation for this dish was generously provided by Catelli. All recipes, content, and opinions expressed are entirely my own and reflect my genuine experience.

Contest Results Update (July, 2015) – I am absolutely thrilled to share that this recipe won second place in the contest! It was an incredible honor. You can read more about my win here, and discover the delicious recipes from all five winning contestants here. It’s truly inspiring to see so much culinary talent!

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You might also enjoy these other pasta favorites:

Spaghetti ‘Herbonara’

Pasta Aglio e Olio with Tuna and Olives

Sausage & Pasta Skillet Dinner

Creamy Pasta with Garlic, Asparagus and Beef – Dinner in 10 Minutes