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Sausage Spaghetti Pie Skillet Recipe

Sausage Spaghetti Pie Skillet Recipe photo by Taste of Home

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I have made freezer meals for years now, and this is by far my most requested. In fact, I like to make several of these Italian pies at one time so we can have one every week for more than a month! With its lasagna-like flavor, this dish is very tasty when it's hot from the oven. —Linda Remillard Bonaire, Georgia

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Sausage Spaghetti Pie Skillet Recipe

Prep: 25 min. Bake: 35 min.

Yield: 18 Servings

25 35 60

Ingredients

1 package (1 pound) spaghetti
4 eggs, lightly beaten
2/3 cup grated Parmesan cheese
1 cup chopped onion
1/4 cup butter, cubed
2 cups (16 ounces) sour cream
2 teaspoons Italian seasoning
2 pounds bulk pork sausage
2 cups water
1 can (12 ounces) tomato paste
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup shredded cheddar cheese

Directions

Cook spaghetti according to package directions; drain and place in a large bowl. Add eggs and Parmesan cheese. Transfer to three greased 9-in. pie plates; press mixture onto the bottom and up the sides to form a crust. Set aside.
In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in sour cream and Italian seasoning. Spoon into the crusts.
In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in water and tomato paste. Simmer, uncovered, for 5-10 minutes or until thickened. Spoon over sour cream mixture. Sprinkle with mozzarella and cheddar cheeses.
Cover and freeze two pies for up to 1 month. Cover and bake third pie at 350° for 35-40 minutes or until heated through.
To use frozen pies: Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 3 pies, 18 servings, 6 per pie.

Nutritional Facts 1 serving (1 cup) equals 348 calories, 21 g fat (10 g saturated fat), 100 mg cholesterol, 373 mg sodium, 26 g carbohydrate, 2 g fiber, 13 g protein.

Originally published as Sausage Spaghetti Pie in Quick Cooking January/February 2001, p31

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Sausage Spaghetti Pie Skillet

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Reviewed on Apr. 21, 2013 by femail10

Loved it! Would like to try with Italian sausage. I did notice it doesn't say to cool the pasta first before adding eggs. Common sense thing but some people may forget.

Reviewed on Feb. 25, 2011 by rleep

I knew this was a hit when the whole family wanted seconds. Will definitely make this again.

Reviewed on Jan. 17, 2011 by Cathy1969

I have made this recipe many times! My husband and young children love it! It is so easy to make and I love the fact that it makes three pies! Everyone I have ever given it to has requested the recipe! This is a definite "keeper".

Reviewed on Sep. 10, 2010 by tyuknick

This is a fantastic meal! I substitiued italian sausage for the pork sauage. My family loved it. Added pepperoni to one of the pies too. Wonderful and simple!

Reviewed on Jan. 29, 2010 by ltamyoung

The combination of the sour cream with the spaghetti crust and the flavors of the sausage...it's so yummy! The best part is after you're all done you have 2 more pies to have for another time. I make love to make this to give for meals as well. Yum!