Easy and fun to put together from a few simple ingredients, and delicious to eat!
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
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.
Cook the spaghetti according to package directions.
Scramble the two eggs in a large bowl, and set aside.
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.
Drain the spaghetti, and add it to the bowl with the eggs. Toss the spaghetti to coat with the egg.
Add the sausage to the spaghetti in the bowl, and stir to evenly distribute.
Add most of the cheese, and salt and pepper to taste, and stir.
Remove the pan from the oven (be careful, it's 500 degrees!) and spray with cooking spray.
Pour in the spaghetti mixture, and top with the remaining cheese.
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.
Recipe by My Utensil Crock at https://www.myutensilcrock.com/2020/12/25/spaghetti-pie/