Spaghetti Pie with Arrabbiata Sauce from Tami Noyes’s American Vegan Kitchen

January 2nd, 2013 2:11 pm by Kelly Garbato

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Oh my dog you guys, this was too good for words. Seriously amazing! It’d better be, seeing as it took me nearly two hours to prepare. Granted, I had to stop in the middle to feed the dogs, BUT STILL.

What with its multiple layers and dizzying array of ingredients, I was more than a little grumpy by the time I popped it in the oven. But now that I’ve got the steps down, I think the whole process will go much faster the next time around. Spaghetti pie, I WILL eat you again!

Plus you can assemble it ahead of time and bake it up right quick come dinnertime. If I’d realized this earlier, I might have made spaghetti pie for Christmas dinner! Oh well. Next year, maybe? (Besides, the stuffed manicotti was awesome, so no complaints here.)

Personally, I wouldn’t call this a pie so much as a casserole (it’s not even round!) but I guess spaghetti pie is a real thing? A diner staple? idk, I’ve never seen one before, but then again my knowledge of cheesy dishes is mostly lacking. Whatever, it’s freaking delicious, and that’s all I need to know.

The bottom layer is spaghetti – or angel hair, in my case – followed by a blended tofu mixture that bakes into a cheesy, ricotta-like topping, and topped off with tomato sauce peppered with tasty little chunks of tvp that taste a helluvalot like ground beef. Whether you count this as a positive or negative is totally up to you, but I’m a fan. Sprinkle liberally with mozzarella Daiya and – voilĂ ! – dinner is served!

As an added bonus, this recipe makes a ridiculous amount of leftovers, so you’ll be feasting on spaghetti pie all week. Yay!

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3 Responses to “Spaghetti Pie with Arrabbiata Sauce from Tami Noyes’s American Vegan Kitchen

  1. Sicilian Skillet Pasta Pie (and then some!) » V for Vegan: Says:

    […] Tami Noyes’s Spaghetti Pie with Arrabbiata Sauce? Still my favorite. Be Sociable, Share! TweetFiled under daiya, donna klein, pasta, […]

  2. Cookbook Review: Vegan Italiano, Donna Klein (2006) » V for Vegan: Says:

    […] versions.) Also, while I love the ‘Skillet Pasta Pie,’ it’s not nearly as good as the ‘Spaghetti Pie’ from American Vegan Kitchen, which includes a cheesy tofu ricotta (-ish) layer. Vegan parmesan is ridiculously easy to make at […]

  3. veganbabette Says:

    I was planning to do this for Friday, and I thought I’d check online to read reviews… your “too good for words” phrase totally convinced me!

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