Spaghetti Pie Casserole

Spaghetti Pie Casserole

Present familiar (and much–loved!) flavors in a whole new way with this spaghetti–based casserole.

Serves: 6–8 Servings

Ingredients

  • 4 eggs, divided
  • 1/2 cup grated parmesan cheese
  • 3 tsp salt, divided
  • 1 tsp black pepper, divided
  • 1 tsp garlic powder
  • 1–1/2 cups marinara sauce, divided
  • 8 oz spaghetti, cooked al dente
  • 1 cup whole milk ricotta cheese
  • 1/2 tsp Italian seasoning
  • 1 Tbsp olive oil
  • 1 lb mild Italian ground pork sausage
  • 1/2 cup small–diced onion
  • 1 cup small–diced peppers (yellow and red)
  • 1 tsp minced garlic
  • 1 cup shredded mozzarella cheese
  • Fresh basil, to garnish

Preparation

Preheat oven to 350°F. Spray a 9" pie plate with nonstick cooking spray and set aside.

Lightly beat 3 of the eggs in a large mixing bowl. Add the parmesan cheese, 2 tsp salt, 1/2 tsp black pepper, garlic powder, and 1/2 cup marinara, then stir to combine. Add the cooked spaghetti and toss the mixture until all the noodles are coated. Press the coated noodles in the bottom of the prepared pie plate and set aside.

Lightly beat the 1 remaining egg in a medium—size mixing bowl, then add the ricotta cheese, Italian seasoning, 1 tsp salt, and 1/2 tsp black pepper. Spread this mixture over the entire top of the spaghetti in the pie plate, then set aside to make the topping.

Heat the olive oil in a large skillet over medium—high heat. Add the sausage and cook until browned and no longer pink, breaking the sausage up with a wooden spoon while cooking. Transfer the sausage to a medium—size mixing bowl. Using the same skillet, add the diced onions and peppers and cook for 3–5 minutes over medium heat, until the onion is translucent. Add the minced garlic and cook 1 minute longer. Remove the skillet from the heat and add the onion–and–peppers mixture to the mixing bowl containing the sausage. Stir in the remaining 1 cup of marinara sauce until combined.

Spread the sausage mixture in an even layer over the ricotta mixture, going right to the edges of the pie plate. Sprinkle the mozzarella cheese over the sausage mixture. Next. spray a piece of aluminum foil with nonstick cooking spray and cover the casserole, sprayed–side down.

Bake the casserole for 1 hour. Remove the foil and bake for another 10–15 minutes, until it's bubbly and the cheese is starting to brown. Remove the casserole from the oven and allow it to stand for 5–10 minutes. Garnish with the fresh basil and serve.

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