I remember seeing a spaghetti pie recipe in a Pillsbury book when I was a late-teen and thinking pasta for a crust sounded fantastic, but just kind of never got around to making one. This one is great, and the pies can be frozen before baking if needed.
- 3 oz cooked angel hair pasta or thin spaghetti
- 1 egg, beaten
- 1/4 C grated Parmesan cheese
- 1/3 lb bulk pork sausage
- 1/4 C chopped onion
- 1/2 C tomato sauce
- 1/3 C sour cream
- 1/2 tsp Italian seasoning
- 1/2 C shredded mozzarella cheese
2. Crumble sausage into a small skillet, add onion. Cook over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, sour cream, and Italian seasoning. Spoon into crusts.
3. Bake, uncovered, at 350°F for 15-20 minutes, or until heated through. Sprinkle with mozzarella cheese; bake an additional 2-3 minutes or until cheese is melted. Serve immediately.
Robyn's notes: this can also be made in a single 7-inch pie pan (not the standard size, which is 9-inch), or in a shallow 2-cup oven-safe baking dish, or in two custard cups or ramekins. This was good, but I have to say the crust really was the star for me. I'd have eaten that practically with no filling! Watch me demonstrate this recipe on youtube!
*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often