November 8, 2008

Spaghetti Pie

I found this recipe on the Taste of Home website. I really like everything I have found there. I went looking for this because I had leftover spaghetti to use up.
I made two(I probably should have made three smaller ones) , one with foil in the bottom for the freezer,and ate one on Halloween night. The frozen one we had tonight, after defrosting of course. We do like this recipe and will have it again. Now I've got this blog to refer back to.

TIME: Prep: 25 min. Bake: 35 min.
1 package (1 pound) spaghetti
4 eggs, lightly beaten
2/3 cup grated Parmesan cheese
1 cup chopped onion
1/4 cup butter, cubed
2 cups (16 ounces) sour cream
2 teaspoons Italian seasoning
2 pounds bulk pork sausage
2 cups water
1 can (12 ounces) tomato paste
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup shredded cheddar cheese

Directions: 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 cheese.
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.

Yield: 3 pies, 18 servings, 6 per pie.