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Sausage Spaghetti Pie Skillet

Sausage Spaghetti Pie Skillet
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
18 ServingsPrep: 25 min. Bake: 35 min.

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.
© Taste of Home 2013

2 of 2

Sausage Spaghetti Pie Skillet (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013