Spaghetti and Sausage Pie

  • Prep 25 min
  • Total 60 min
  • Ingredients 10
  • Servings 6

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

Steps

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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.

Notes









Tips

Expert Tips

  • 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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1/6 of Recipe
Calories
460
Calories from Fat
200
% Daily Value
Total Fat
22g
34%
Saturated Fat
9g
45%
Cholesterol
125mg
42%
Sodium
1180mg
49%
Total Carbohydrate
39g
13%
Dietary Fiber
3g
12%
Sugars
6g
Protein
26g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
25%
25%
Calcium
25%
25%
Iron
20%
20%
Exchanges:
2 Starch; 2 Other Carbohydrate; 2 Vegetable; 2 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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