Sausage Spaghetti Pie Skillet Recipe
- 1 package (1 pound) spaghetti
- 4 Eggland's Best 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
- 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.
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Sausage Spaghetti Pie Skillet(8)
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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.