Spicy Spaghetti Pie

12 oz. Vermicelli
salt
4 oz. sliced deli pepperoni, chopped fine
1 onion, chopped
3 (14.5 oz.) cans diced tomatoes
1/4 teaspoon red pepper flakes
3/4 cup heavy cream
1/2 cup chopped fresh basil
2 cups of shredded Mexican cheese blend

1. Adjust oven rack to upper middle position and heat oven to 475 degrees. Spray 9-inch pie plate with cooking spray. Bring 4 quarts of water to boil in large pot. Add pasta and 1 Tablespoon salt to boiling water and cook until al dente. Drain pasta and return to pot.

2. Meanwhile, cook pepperoni in large skillet over medium-high heat until crisp, about 2 min. Add onion and cook until softened, about 2 min. Stir in tomatoes, pepper flakes, and 1/4 tsp. salt and bring to boil. Reduce heat to medium and simmer until sauce is thickened and reduced to 4 cups, about 10 min.; cover and keep warm.

3. Transfer tomato sauce to pot with hot pasta. Add cream, basil, and cheese and toss to combine. Transfer mixture to prepared pie plate and press with spatula to flatten surface. Bake until golden brown and bubbling. 10-15 min. Let cool for 5 min.

Modified from Cooks Country