Mom's Italian Sausage Spaghetti Pie
Servings: 8 servings
Ingredients
- 10 ounces spaghetti pasta half the package plus a little extra
- 3 tablespoons salted butter plus a little extra to butter the pie plate
- ½ cup grated parmesan cheese
- 3 large eggs well-beaten
- 1 pound mild Italian ground sausage
- 1 medium yellow onion chopped
- 1 medium green pepper diced
- 1 (14.5-ounce) can diced tomatoes
- 1 (6-ounce) can tomato paste
- 1 teaspoon granulated sugar
- 1 teaspoon dried oregano
- ½ teaspoon garlic salt
- 1 (16-ounce) container cottage cheese
- 1 cup shredded mozzarella cheese
Instructions
- Cook spaghetti according to package directions and drain. Return the spaghetti to the pot and stir in butter, Parmesan cheese, and eggs.
- Press spaghetti mixture into a buttered ceramic pie plate to form the crust.
- In a skillet, cook the Italian sausage, onion, and green pepper until vegetables are tender and meat is browned. Stir in diced tomatoes, tomato paste, sugar, oregano, and garlic salt. Heat through.
- Spread cottage cheese inside the spaghetti crust. Top the cottage cheese with the sausage and tomato mixture.
- Bake uncovered in a 350℉ oven for 20 minutes.
- Sprinkle mozzarella cheese over the top. Bake for an additional 5 minutes or until the cheese is melted and gooey.
Recipe Notes
Make ahead: This spaghetti pie can also be prepared ahead of time and refrigerated. Cover the spaghetti crust edges with foil, and bake cold from the fridge at 350℉ cold from the fridge for 1 hour. Sprinkle mozzarella cheese over the top. Bake for an additional 5 minutes or until the cheese is melted and gooey.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for 3 months.
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