Cheesy Sausage Spaghetti Pie Recipe
- 1 package (1 pound) spaghetti
- 4 large 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
- 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.
- 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.
- 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.
- 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.
- 5. 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.
1 cup: 348 calories, 21g fat (10g saturated fat), 100mg cholesterol, 373mg sodium, 26g carbohydrate (6g sugars, 2g fiber), 13g protein.
Reviews for Cheesy Sausage Spaghetti Pie
"This was really good. It was nice to have one frozen for a night when I'm short on time"
"this recipe is wonderful, easy to make, nice to have on hand. the layers give it a taste of lasagna without the fuss"
"I cut this in half. My Husband really like it."
"This sounds delicious. However, I live alone in a small apartment and haven't the room in my freezer to make 3 pies. Can someone whittle down the ingredients to make just one? Thanks."
"I have been making a version of this for a long time. The crust is the same, but I use my own homemade sauce(then you will be sure to like it)with meat in it. after the noodles are in I put small curd cottage cheese or ricotta, your preference, add your sauce, and then as much or little of mozzarella as you like. I also make a gluten free one for my brother. (I like mine better because I like my sauce)"
"I've been making this for several years with ground venison instead of sausage. It's much healthier and my husband loves it. It's also a great way to use leftover Spaghetti and sauce."
"I've been making this for years! Wonderful recipe!"
"This looks delicious...maybe I'll make it. Instead of using regular pork sausage, and separate Italian seasoning, why not use Italian sausage? (We always seem to have it in our freezer anyway!!)"
"It needs more seasoning. Maybe some garlic powder in the crust would be helpful and a bit of garlic in the sauce. Some Italian sausage instead of just plain bulk sausage and maybe substitute chicken broth for the water. I will make this again with these changes but right now I can't give it five stars, I can only give it two."
"I made this exactly as written and my family loved it! I froze one as said and 3 weeks later, it was great!"
"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."
"I knew this was a hit when the whole family wanted seconds. Will definitely make this again."
"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"."
"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!"
"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!"
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.