Our easy-to-make Spaghettini-Tomato Pie recipe shows you how to transform spaghettini into a cheesy delicious dish that your family is sure to enjoy!
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 lb. (225 g) spaghettini pasta, uncooked
2 eggs, beaten
1-1/2 cups Classico Bruschetta di Napoli Tomato Basil
2 Tbsp. Classico Basil Pesto di Genova
1 cup Cracker Barrel Shredded 4 Cheese Italiano Cheese, divided
1/4 cup KRAFT 100% Parmesan Aged Grated Cheese, divided
1/2 cup loosely packed baby arugula
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How do I make it ?
Heat oven to 350ºF.
Cook pasta as directed on package, omitting salt; drain. Place in large bowl.
Add eggs, bruschetta, pesto, 3/4 cup shredded cheese and 2 Tbsp. Parmesan; mix lightly.
Place in 10-inch tart or pie plate sprayed with cooking spray.
Bake 20 min. Top with remaining cheeses; bake 5 min. or until shredded cheese is melted. Remove from oven; let stand 5 min.
Top with arugula.
Kraft Kitchen Tips!
Top baked pie with a few fresh basil leaves in addition to the arugula.
Prepare using multi-grain or whole wheat spaghettini pasta.
Calories From Fat
% Daily Value
Fat 13 g
Saturated fat 4 g
Cholesterol 75 mg
Sodium 460 mg
Carbohydrate 33 g
Fibre 1 g
Sugars 1 g
Protein 13 g
6 servings, 1 slice (184 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.