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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