Spaghetti Pie

Spaghetti Pie

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Easy and fun to put together from a few simple ingredients, and delicious to eat!

Author: myutensilcrock.com

Recipe type: Main

Cuisine: Italian

Serves: allegedly 4 servings

Ingredients

• 8 oz dried spaghetti (usually half a package)
• 2 eggs
• 1 large link italian chicken sausage (hot or sweet), about 3-4 ounces
• 1 medium onion
• 8-10 oz fresh baby spinach
• 1 can (14 oz) diced tomatoes
• 2-3 oz italian cheeses, shredded or grated (mozzarella, parmesan, pecorino, etc.)
• salt and pepper

Instructions

1. Place an 8" or 9" cake pan on a large rimmed cookie sheet and place in the oven. Preheat to 500 degrees, with the pan in the oven.
2. Cook the spaghetti according to package directions.
3. Scramble the two eggs in a large bowl, and set aside.
4. While the spaghetti is cooking, remove the sausage from its casing and brown it in a large skillet over high heat, breaking it up as it cooks. Dice the onion and add it, cooking it until it browns a bit and becomes clear. Add a little olive oil if the pan is too dry. Add the spinach, and stir to incorporate it, until it all wilts. Add the diced tomatoes, and stir. Cook until all of the liquid is gone, about 3-5 minutes.
5. Drain the spaghetti, and add it to the bowl with the eggs. Toss the spaghetti to coat with the egg.
6. Add the sausage to the spaghetti in the bowl, and stir to evenly distribute.
7. Add most of the cheese, and salt and pepper to taste, and stir.
8. Remove the pan from the oven (be careful, it's 500 degrees!) and spray with cooking spray.
9. Pour in the spaghetti mixture, and top with the remaining cheese.
10. Cook at 500 for 20 minutes.

Notes

The original recipe says this yield 4 servings. With a big salad or vegetable side, that may be true, but it's probably actually closer to 2 servings.

3.4.3177

Things I love about this Spaghetti Pie:

• Easy and fast to make
• No spices needed – all the flavor is in the italian sausage
• Besides the pasta, all healthy ingredients, and it’s light on the meat
• Seems like it would be great to mix up add-ins with different vegetables and meat, like a pasta primavera (carrots, zucchini, onion, yellow squash) or antipasto flavors (salami, olives, peperoncini, artichoke hearts)
• Pairs perfectly with red zinfandel

Miscellany:

• My work’s baking club had a creative “pie” theme for November/December – so I looked for a few savory pies (because, frankly, I don’t need more dessert recipes at this time in history). Turns out savory pies are kind of casseroles, which are my fave – love having a complete meal in one dish. And if it has pasta in it? All the better.
• This was perfect for a cold, rainy night, and The Game (love Jason Bateman). And, cold leftovers to boot.
• I am mixing things up by starting with the recipe in my posts; as it turns out, people are pretty particular about how they prefer to consume their free content.
• I am also using photos from my iphone – cell phone photo quality is at a place where I don’t think a big fancy camera is needed for good shots. Alsoooo, it’s dark like 21 hours a day so there is just no hope of a styled photo with natural daylight these days. Also, #2020 #nothingmatters.
• But seriously, I think my view on cooking blogs (particularly my own) has evolved since beginning in 2012/2013, and it’s time for a refresh.

Adapted from this Cooking Light recipe.