Best 2 Sausage Spaghetti Pie Recipes
Indulge in the delectable Sausage Spaghetti Pie, a hearty and flavorful dish that seamlessly blends the comforting flavors of sausage, spaghetti, and a creamy sauce, encased in a flaky, golden crust. This savory pie is a symphony of textures, with the tender spaghetti, juicy sausage, and creamy sauce perfectly complemented by the crisp, buttery crust. But that's not all – this article also features a tantalizing collection of other irresistible recipes, each offering a unique culinary journey. From the classic Spaghetti and Meatballs to the innovative Spaghetti Carbonara with Crispy Prosciutto, and the delightful One-Pot Spaghetti with Vegetables, this comprehensive guide caters to every taste and preference.
Let's cook with our recipes!
CHEESY SAUSAGE SPAGHETTI PIE
I have made freezer meals for years now, and this is by far my most requested. In fact, I like to make several of these Italian pies at one time so we can have one every week for more than a month! With its lasagna-like flavor, this dish is very tasty when it's hot from the oven. -Linda Remillard, Bonaire, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 3 pies, 18 servings, 6 per pie.
Number Of Ingredients 12
Steps:
- Cook spaghetti according to package directions; drain and place in a large bowl. Add eggs and Parmesan cheese. Transfer to three greased 9-in. pie plates; press mixture onto the bottom and up the sides to form a crust. Set aside. , In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in sour cream and Italian seasoning. Spoon into the crusts. , In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in water and tomato paste. Simmer, uncovered, for 5-10 minutes or until thickened. Spoon over sour cream mixture. Sprinkle with mozzarella and cheddar cheeses. , Cover and freeze two pies for up to 1 month. Cover and bake third pie at 350° for 35-40 minutes or until heated through. , To use frozen pies: Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Bake as directed.
Nutrition Facts : Calories 348 calories, Fat 21g fat (10g saturated fat), Cholesterol 100mg cholesterol, Sodium 373mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 13g protein.
ITALIAN SAUSAGE SPAGHETTI
This is my favorite method of making Italian sausage spaghetti. By browning the sausages first and then cooking them in the sauce at a long, slow simmer, the sausage is loaded with flavor and firm, but tender--almost meatball-like in texture. And we hardly need any seasonings because the long cook time allows the sauce to get infused with all the sausage-y goodness!
Provided by Chef John
Time 2h
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a saucepan over medium heat. Transfer sausage links into the hot pot. Cover with a lid and cook until beautifully browned and just barely cooked through, about 5 minutes per side. You can increase the heat a little if you like, but make sure the oil does not smoke. Turn off the heat and remove sausages to a plate to cool completely.
- While the sausages are cooling, add wine to the same pot over medium-high heat. As it comes up to a simmer, stir the caramelized bits on the bottom of a pan with a spoon or spatula. Simmer until it reduces by about half, 1 to 2 minutes.
- Add marinara sauce. Pour water into the jar of pasta sauce, seal, and shake to rinse out the jar. Pour that liquid into the pot and return to a simmer. Reduce heat to low.
- Slice each fully cooled sausage into 4 pieces. Transfer sausage and any accumulated juices into the simmering sauce. Stir and increase heat to just between low and medium-low. Cook at a gentle, steady simmer, stirring occasionally, for 1 hour. Taste and adjust seasonings. Skim about 1/2 of the fat from the surface, and continue to cook until reduced and thick, about 30 minutes longer.
- Meanwhile, bring a large pot of generously salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until almost tender yet firm to the bite, 10 to 11 minutes. Drain spaghetti and transfer it directly into the pot of hot sauce. Mix until thoroughly combined. Cover with the lid and let sit for 1 minute so the pasta can absorb some of the sauce.
- Evenly divide pasta onto 4 plates and top each serving with 4 pieces sausage. Sprinkle with Parmigiano-Reggiano and parsley.
Nutrition Facts : Calories 1335.8 calories, Carbohydrate 123.3 g, Cholesterol 119.2 mg, Fat 64.7 g, Fiber 9.7 g, Protein 58 g, SaturatedFat 21.8 g, Sodium 3324.6 mg, Sugar 24.6 g
Tips:
- Use high-quality sausage: The sausage is the star of this dish, so make sure to use a good-quality sausage that you enjoy the taste of.
- Brown the sausage thoroughly: This will help to develop the flavor and prevent the sausage from being greasy.
- Use a variety of vegetables: This will add flavor, texture, and color to the dish. Some good options include onions, peppers, mushrooms, and zucchini.
- Use a good-quality pasta sauce: This will help to bring all of the flavors together. You can use a jarred sauce or make your own.
- Don't overcook the spaghetti: It should be cooked al dente, or slightly firm to the bite.
- Layer the ingredients carefully: This will help to ensure that the dish cooks evenly.
- Bake the pie until it is golden brown and bubbly: This will take about 30 minutes.
- Let the pie cool slightly before serving: This will help to prevent the filling from spilling out.
Conclusion:
Sausage spaghetti pie is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover spaghetti and sausage. With its simple ingredients and straightforward instructions, this dish is sure to become a family favorite.
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