Fettuccine Pie

All of my mysteries include recipes that are in the story. My love of cooking began with my mother, who was a Home Economics major in college and then worked as a food stylist for an advertising agency before she had me and my sisters. She taught us to cook, bake, and sew as we were growing up.

The other night my husband and I had dinner at Carrabba’s. My Fettuccine Weesie was delicious, with tender shrimp sauteed in a white wine butter sauce with mushrooms, garlic and basil, and served over Fettuccine Alfredo. I had leftovers, and was happy to have another meal. To stretch it out a bit to serve both of us, I thought about what I could do and remembered Spaghetti Pie.

Spaghetti Pie is leftover spaghetti with marinara sauce that is heated up in a skillet before you pour beaten eggs over it, and cook it like a fritatta.

The Fettuccine Weesie was a solid mass of tastiness, so I put it in the skillet on low to warm it up enough so I could separate the strands of pasta. While it was warming up, I beat three eggs in a bowl. I didn’t season them, since the Fettuccine Weesie was plenty seasoned.

After the pasta was warmed through and the sauce loosened, I spread the noodles over the skillet in an even layer. I poured the eggs over everything, turned up the heat a bit, and covered the skillet. I cooked everything for about 5 minutes, until the bottom was browned. I slid the Fettuccine Pie onto the lid and flipped it over into the skillet to brown the other side, about another 2 minutes.

To serve, I put it on a cutting board and cut it into quarters.

Very tasty, fast and easy – my kind of dinner!