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
Cheesy Sausage Spaghetti Pie
Cheesy Sausage Spaghetti Pie
Prep Time
25 min
Cook Time
35 min
Yield
3 pies, 18 servings, 6 per pie
Ingredients
- 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 sour cream
- 2 teaspoons Italian seasoning
- 2 pounds bulk pork sausage
- 2 cups water
- 1 can (12 ounces) tomato paste
- 1 cup 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.
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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