TheKitchn.com

There's comfort in knowing that as long as there's a box of pasta in the pantry, dinner is never far away. This summer, break away from the usual noodles and sauce and instead serve thick wedges of spaghetti pie, in which strands of spaghetti are bound with creamy ricotta and Italian cheeses and baked with tomatoes, tender zucchini, and plenty of fresh herbs.

This isn't your average spaghetti pie. Classic variations are often a humble assembly of noodles, marinara, and a few eggs to hold it all together. This reimagined version boasts ricotta cheese and summer veggies for a fresher and more vibrant meal. For the very best pie, opt for whole-milk ricotta rather than skim (which has a bouncy, rubbery texture), and go heavy on the herbs; parsley and basil are natural complements to the tomato and zucchini, but fresh thyme or chives would be equally as nice.

The perfect make-ahead summer meal

Why make just one spaghetti pie when you can prep two and have a meal ready to go in the freezer? Freeze half of the creamy pasta and vegetables in a pie pan lined with heavy-duty aluminum foil, folding the foil over the top of the pie. Once it's solid, remove the pie from the plate and return the pie to the freezer. When you're ready to bake, peel the foil off the frozen pie. The frozen "puck" of spaghetti pie will fit perfectly back into the pie plate used for freezing.

Alternatively, you can freeze directly in a disposable pie pan; just make sure to cover the top of the pasta to prevent freezer burn.

Spaghetti Pie

Makes 2 (9-inch) pies

Serves 6 per pie

1 pound dry spaghetti, broken in half

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