The Discontinued Olive Garden Experiment That Turned Leftovers Into A Menu Item - Tasting Table

"According to Olive Garden executive chef Jim Nuetzi, the spaghetti pie is a traditional Italian method of using up the leftovers of several other meals (per BuzzFeedNews). Initially launched as part of Olive Garden's "Never Ending Family Table" tour, during which new menu items were made available at Olive Garden pop-ups, spaghetti pies were soon being served at the franchise's restaurant locations."

"In addition to the eponymous pasta, the pie contained bacon and a dizzying seven different cheeses encased in a golden-brown pie crust, and came in two variants - meatballs and meat sauce, or chicken and Alfredo sauce. Unsurprisingly, a single serving of the meatball version clocked in at 1,590 calories and 104 grams of fat (per Fox News), but if we're being honest, we doubt many customers ordering something called a spaghetti pie were expecting a low-cal offering."

"Early customers to try the pie highlighted its impressive size and decadence, and critical response to the new dish was largely positive (while also warning the dish, understandably, may make you feel sluggish). In a video review of the spaghetti pie posted shortly after its unveiling, Angie Greenup of the YouTube channel "Angie Eats It All" noted the textural difference between the pasta and the pie crust, commenting "it's not bad, don't get me wrong, but it's kind of ... confusing.""

Deep Dish Spaghetti Pie marked a decade since its introduction at Olive Garden. The dish used a traditional Italian approach for repurposing leftovers from multiple meals. It featured spaghetti plus bacon, seven different cheeses, and a golden-brown pie crust, with two sauce-and-protein variants: meatballs with meat sauce or chicken with Alfredo sauce. A meatball serving reached 1,590 calories and 104 grams of fat. Early customer reactions emphasized the dish’s large portion size and indulgent character, with reviews generally positive while noting it could feel heavy. Texture differences between pasta and crust were described as confusing, and Alfredo sauce was said to pair with the crust more effectively than other components.

Read at Tasting Table