Friday, November 4, 2016

Mini Spaghetti Pies

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
1.  Preheat oven to 350°F.  In a small bowl, combine pasta, egg, and Parmesan cheese.  Press onto the bottom and up sides of two mini pie plates coated with nonstick cooking spray, set aside.
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