Sausage Spaghetti Pie Skillet |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 18 |
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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. Ingredients:
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:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
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