Bucatini Pasta Pie in a Cast-Iron Pan

A cheesy, golden-brown pie made with bucatini pasta and savory fillings, perfect for gatherings or weeknight dinners.

Scale

Cook Mode Prevent your screen from going dark

Cook the pasta in salted boiling water according to package instructions until al dente, about 8–10 minutes. Drain and set aside.
Sauté the vegetables by adding olive oil to a skillet over medium heat. Sauté onion and garlic for 3–4 minutes until translucent and fragrant.
Combine the cooked bucatini, sautéed onion and garlic, mozzarella, Parmesan, eggs, and heavy cream in a mixing bowl. Add salt and pepper to taste and mix gently until just combined.
Preheat the skillet over medium heat for a few minutes to create a crispy bottom crust.
Pour the bucatini mixture into the preheated skillet and cook uncovered for 15 minutes until the edges start to set and turn golden brown.
Transfer the skillet to the oven and broil on high for about 3–5 minutes, or until the top is golden and cheesy.

The pie can be tailored to fit various dietary restrictions. Store in an airtight container for up to 3 days or freeze for up to 2 months.