Spaghetti and Sausage Pie

Sausage provides a simple addition to a classic pasta casserole that's ready in an hour. Perfect if you love Italian cuisine. MORE+ LESS-

By Pillsbury Kitchens

July 23, 2010

oz. uncooked spaghetti or vermicelli

lb. bulk Italian sausage

1 1/2

cups frozen bell pepper stir-fry

(14.5-oz.) can diced tomatoes with garlic, oregano and basil, undrained

(8-oz.) can tomato sauce

(2 1/4-oz.) can sliced ripe olives, drained

eggs

oz. (1/4 cup) shredded fresh Parmesan cheese

tablespoons chopped fresh parsley

to 4 oz. (1/2 to 1 cup) shredded mozzarella cheese

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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

Meanwhile, in large nonstick skillet, brown sausage over medium-high heat, stirring occasionally. Drain.
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

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

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.

Turkey Italian sausage can be used in place of the regular Italian sausage.
After baking, garnish this casserole with a wreath of fresh herb sprigs. Try parsley, oregano or basil, alone or in combination.
This hearty dish goes well with crusty French bread or breadsticks and red and green grapes.