Chicken Spaghetti Pie

Ingredients

• 5 ounces angel hair pasta, broken in half
• 2 tablespoons olive oil
• 1 small onion, chopped
• Kosher salt and freshly ground black pepper
• 8 ounces ground chicken
• 2 cloves garlic, minced
• 1/2 teaspoon chili flakes
• 1 can diced tomatoes, strained
• 1 can tomato purée
• 6 ounces cheddar cheese, shredded, divided
• 1 ounce Parmesan cheese, grated

Directions

1. Set a rack in the center of the oven and heat it to 400 degrees F. In a medium pot over high heat, bring 2 quarts water to a boil. Salt the water generously, then add the pasta. Cook it quickly, just to al dente, about 2 minutes. Drain it right away and rinse with cold water so it stops cooking. Lay the pasta out on a plate and tuck it in the freezer while the sauce comes together.
2. In a large saucepan over medium heat, warm the oil until it shimmers. Add the onion with salt, and cook, stirring now and then, until it has just softened, about 5 minutes. Add the chicken and garlic, using a spoon to break up the meat as it cooks, until the chicken is no longer pink, about 2 minutes. Stir in the chili flakes, 1/4 teaspoon black pepper, strained tomatoes, and purée, then bring the sauce to a simmer. Cook, stirring occasionally, until it thickens lightly and the flavors come together, about 5 minutes. Let it cool slightly.
3. Add the sauce to a large bowl with the spaghetti, 5 ounces cheddar, and Parmesan, then toss until everything is combined. Spread it into a 2 quart casserole dish, sprinkle the remaining ounce of cheddar over the top, and bake until the surface is crisp, about 20 minutes. Serve.