Taste of Home
Cheesy Sausage Spaghetti Pie
TOTAL TIME: Prep: 25 min. Bake: 35 min.
YIELD: 3 pies, 18 servings, 6 per pie.
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
Ingredients
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1 package (1 pound) spaghetti
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4 large eggs, lightly beaten
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2/3 cup grated Parmesan cheese
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1 cup chopped onion
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1/4 cup butter, cubed
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2 cups sour cream
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2 teaspoons Italian seasoning
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2 pounds bulk pork sausage
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2 cups water
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1 can (12 ounces) tomato paste
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1 cup shredded part-skim mozzarella cheese
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1/2 cup shredded cheddar cheese
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
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.
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5.
To use frozen pies: Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Bake as directed.
Nutrition Facts
1 cup: 348 calories, 21g fat (10g saturated fat), 100mg cholesterol, 373mg sodium, 26g carbohydrate (6g sugars, 2g fiber), 13g protein.
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