Spaghetti and Sausage Pie

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  • 25 min prep time
  • 60 min total time
  • 10 ingredients
  • 6 servings

Ingredients

8
oz. uncooked spaghetti or vermicelli
1
lb. bulk Italian sausage
1 1/2
cups frozen bell pepper stir-fry
1
(14.5-oz.) can diced tomatoes with garlic, oregano and basil, undrained
1
(8-oz.) can tomato sauce
1
(2 1/4-oz.) can sliced ripe olives, drained
2
eggs
1
oz. (1/4 cup) shredded fresh Parmesan cheese
2
tablespoons chopped fresh parsley
2
to 4 oz. (1/2 to 1 cup) shredded mozzarella cheese

Directions

  1. 1 Heat oven to 350°F. Grease 9 1/2 or 10-inch deep-dish glass pie pan. Cook spaghetti to desired doneness as directed on package. Drain.
  2. 2 Meanwhile, in large nonstick skillet, brown sausage over medium-high heat, stirring occasionally. Drain.
  3. 3 Stir in bell pepper stir-fry, tomatoes, tomato sauce and olives. Bring to a boil. Reduce heat to medium; cook 5 to 8 minutes or until vegetables are tender and mixture is slightly thickened, stirring occasionally.
  4. 4 In medium bowl, beat eggs; stir in Parmesan cheese. Add cooked spaghetti and parsley; mix well. Spread evenly over bottom and up sides of greased pan. Spoon sausage mixture over spaghetti.
  5. 5 Bake at 350°F. for 25 to 30 minutes or until spaghetti mixture is set. Sprinkle with mozzarella cheese; bake an additional 5 minutes or until cheese is melted.

Notes

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Nutrition Information

Recipe Step Photos

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