Thursday, February 3, 2011

Spaghetti Pie

Spaghetti Pie holds a "special place" in my husband's heart. That's probably because this recipe is from his mom! When we got married he wanted to make sure that I had this recipe because he loves it so much.
The first time I made this it took me forever. I realize now that had a lot to do with me not reading the recipe through the whole way before starting (a bad habit of mine). Now it goes much quicker. I put a note at the bottom of the recipe about what I've learned to help speed up the process.
To sum up this recipe it's all the elements of spaghetti in a pie. But you could probably guess that from the name.

Spaghetti Pie
 Print Recipe
Yields: 3 pies, 6 servings each

1 lb spaghetti
4 eggs, beaten
2/3 cup grated Parmesan cheese
1 cup chopped onion
1/4 cup butter
2 cups sour cream
2 tsp Italian seasoning
1 lb bulk pork sausage
2 cups water
1 can (12 oz) tomato paste
1 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese

   1.  Cook spaghetti; drain and place in large bowl. Add eggs and Parmesan cheese and mix. Transfer to three 9 inch pie plates, pressing onto bottom and up sides to create a crust.
   2.  In a medium saucepan, melt butter and saute onion until tender. Remove from heat; stir in sour cream and Italian seasoning. Spoon into crusts.
   3.  In a skillet, cook sausage until no longer pink; drain. Stir in water and tomato paste; simmer, uncovered, 5-10 minutes or until thickened. Spoon over sour cream mixture.
   4.  Sprinkle with mozzarella and cheddar cheeses.
   5.  Cover and freeze two pies. Cover and bake third pie at 350 for 35-40 minutes or until heated through.
   To use frozen pies: Completely thaw in refrigerator (overnight). Remove from refrigerator 30 minutes before baking. Bake as directed.
   I've found the easiest way to make this is to start steps 1, 2, and 3 at the same time. That way each layer is ready at about the same time, making it easy to assemble the pie.
Source: My mother-in-law, Joan

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