Spicy Spaghetti Pie

Ingredients
1 pound thin spaghetti
Salt
4-8 ounces sliced deli pepperoni, stacked and cut into thin strips
1 onion, chopped
3 (14.5 ounce) cans diced tomatoes
¹⁄₄ teaspoon red pepper flakes
³⁄₄ cup half and half
¹⁄₂ cup fresh basil, chopped
2 cups Mexican cheese blend, shredded

Instructions
1. Adjust oven rack to upper-middle position and heat oven to 475*F. Spray casserole dish with cooking spray. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt to boiling water and cook until al dente. Drain pasta and return to pot.

2. Meanwhile, cook pepperoni in large skillet over medium-high heat until crisp. Add onion and cook until softened. Stir in tomatoes, pepper flakes, and ¹⁄₄ teaspoon salt and bring to boil. Reduce heat to medium and simmer until sauce is thickened and reduced to 4 cups, about 15-20 minutes; cover and keep warm.

3. Transfer 2 cups tomato sauce to pot with hot pasta. Add half and half, basil and cheese and toss to combine. Transfer mixture to prepared casserole dish and press with spatula to flatten surface. Bake until golden brown and bubbling, 10 to 15 minutes. Let cool 5 minutes. Serve, passing remaining sauce at table. 

Comments
The original recipe, which is from the 2009 Cook’s Country Annual, calls for a regular pie plate but there is no way I would have been able to fit all of this into a regular pie plate!  So I used a deep, round casserole dish instead.  This made a delicious, and filling, dinner.  The pepperoni adds fantastic flavor and heat to the sauce and the Mexican cheese blend adds a good depth to the taste.  I used about 6 ounces of pepperoni when I made this and, hindsight ²⁰⁄₂₀, I wish that I had used the entire 8 ounce package.  Next time!

Cook’s Country 2009