Chicken Spaghetti Pie

Name: Chicken Spaghetti Pie
Ingredients: 5 ounces angel hair pasta, broken in half; 2 tablespoons olive oil; 1 small onion, chopped (about 3/4 cup); Kosher salt and freshly ground black pepper; 8 ounces ground chicken; 1/4 teaspoon chili flakes; 1 (14-ounce) can diced tomatoes, strained; 1 (8-ounce) can tomato purée; 6 ounces cheddar cheese (or Colby or Monterey Jack), shredded, divided; 1 ounce Parmesan cheese, grated

Chicken Spaghetti Pie was pinched from <a href="http://www.seriouseats.com/recipes/2014/02/baked-chicken-spaghetti-pie.html?ref=daily-title" target="_blank">www.seriouseats.com.</a>

"[Photograph: Yvonne Ruperti] Notes: This can be doubled and baked in a 13- by 9-inch casserole dish. Freeze the pasta until cold and firm, not frozen. If beginning to freeze solid, move pasta to refrigerator. About the author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), also available at Barnes & Noble, IndieBound, Powell's, and The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!..."

INGREDIENTS

•

5 ounces angel hair pasta, broken in half

•

2 tablespoons olive oil

•

1 small onion, chopped (about 3/4 cup)

•

Kosher salt and freshly ground black pepper

•

8 ounces ground chicken

•

1/4 teaspoon chili flakes

•

1 (14-ounce) can diced tomatoes, strained

•

1 (8-ounce) can tomato purée

•

6 ounces cheddar cheese (or Colby or Monterey Jack), shredded, divided

•

1 ounce Parmesan cheese, grated

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