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 Method Notes

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)

Method
 

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

Notes

Recipe from Cooking Light Magazine