Sausage and Spinach Spaghetti Pie

Sausage and Spinach Spaghetti Pie

Here is another quick weeknight meal that will be devoured immediately! Serve with a crusty loaf of bread.
Print Recipe
Servings 4

Ingredients
  

  • 8 oz. uncooked whole-grain spaghetti
  • 2 large eggs lightly beaten
  • 1 teaspoon olive oil
  • 3 oz. hot chicken Italian sausage casings removed
  • 2 cups chopped tomato
  • 1 cup chopped onion
  • 1 9 oz. bag fresh spinach
  • 1 teaspoon black pepper
  • ¼ teaspoon kosher salt
  • 3 oz. pre-shredded Italian-blend cheese (about ¾ cup, divided)

Instructions
 

  • Place an 8" round cake pan in the oven.  Preheat oven to 500° (leave pan in oven as it preheats).        
  • Bring a large saucepan filled with water to a boil over high heat.
  • Add pasta;  cook 8 minutes or until almost done;  drain.  
  • Place eggs in a large bowl.  Add hot pasta;  toss to coat.  
  • Heat oil in a large skillet over medium-high.  Add sausage;  cook 2 minutes or until browned, stirring to crumble.
  • Add tomato, onion, and spinach;  cook 7 minutes or until liquid has almost evaporated, stirring occasionally.
  • Add sausage mixture to pasta mixture.  Stir in pepper, salt, and half of cheese.  
  • Add pasta mixture to cake pan;  sprinkle with remaining cheese.
  • Bake at 500° for 20 minutes.  Remove pan from oven;  cut spaghetti pie into 4 wedges.

Notes

Recipe from Cooking Light Magazine