Spaghetti Pie


Ready for the oven – Bake till hot and bubbly throughout and golden brown on top.

Here’s the the perfect dish to share with anyone who needs a lift (and we all do) or just a little “Hey, I’m thinking of you”. The recipient can either freeze this pie for later or bake it fresh as soon as you deliver it.  All they have to do is add a salad and dinner’s done. Who wouldn’t love that?? 

6 oz. dry spaghetti pasta
1 beaten egg
1/3 cup grated Paramesan cheese
1-2 Tbs. unsalted butter, cut up
1 beaten egg
1 cup small curd cottage cheese
1/2 tsp red pepper flakes
Kosher salt and freshly ground black pepper, to taste
1/2 lb. bulk pork Italian sausage
1/2 tsp. granulated onion
8 oz. can pizza sauce
1/2 cup shredded mozzarella cheese

Cook spaghetti according to package directions; drain well.

To make spaghetti crust, in a medium mixing bowl combine 1 beaten egg with parmesan cheese and butter.  Add cooked spaghetti; toss well.

Press prepared spaghetti mixture against the bottom and sides of a well-greased 9-inch pie pan to form an even crust.

In a small mixing bowl, combine remaining beaten egg with cottage cheese, and red pepper flakes; season to taste with salt and pepper.

Spread over prepared spaghetti crust in pie pan; set aside.

Meanwhile, in a large skillet, cook sausage until browned and cooked throughout; drain fats.  Stir in pizza sauce; cook until heated throughout.

Spoon mixture over cottage cheese mixture; cover pie loosely with foil.

Bake, covered, in preheated 350 degree oven for 20 minutes.

Remove foil; sprinkle with mozzarella.  Bake, uncovered, for 10-15 minutes longer or until mozzarella is melted and bubbly and pie is hot throughout.

Let stand 5 minutes before slicing into wedges.

Makes 6 large pie-shaped servings.


Now You’re Cookin’,
Chef Alli

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