Deep Dish Pasta Pie 

Ingredients: Two tablespoons butter, Two cloves of garlic, minced; One pound spaghetti, cooked al dente, and rinsed, Six eggs, beaten slightly with fork, One pound mozzarella cheese, shredded, One half pound pepperoni sausage, diced into small chunks or use a ground garlic sausage (cooked & drained of excess fat), One cup Pecorino Romano cheese, grated, One third cup heavy cream, One-quarter cup parsley, chopped fine, One teaspoon ground pepper, One teaspoon of salt, One third pound of pre sliced Provolone cut into one inch strips. 

Preparation: Butter a ten-inch cake pan or spring form pan (pan should be at least three inches deep). Line the bottom of pan with parchment paper; set aside. Preheat oven to 375 degrees. Sauté garlic in butter for a couple of minutes and set aside.

In a large bowl, combine eggs, mozzarella, pepperoni, Romano, heavy cream, garlic butter, chopped parsley, salt, and pepper. Mix well. Add spaghetti to the cheese mixture; stir to combine. Spread mixture into prepared pan, and cover with aluminum foil. Bake about forty minutes. Remove foil, and add Provolone strips to form a lattice like top, bake for an additional fifteen minutes. Remove from oven and let cool for about ten minutes. Run a knife around the edge, and unmold, remove the parchment paper. Invert, cut into slices and serve hot.