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Cheesy Sausage Spaghetti Pie

Total Time

Prep: 25 min. Bake: 35 min.

Makes

3 pies, 18 servings, 6 per 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
Cheesy Sausage Spaghetti Pie Recipe photo by Taste of Home

Ingredients

  • 1 package (1 pound) spaghetti
  • 4 large eggs, lightly beaten
  • 2/3 cup grated Parmesan cheese
  • 1 cup chopped onion
  • 1/4 cup butter, cubed
  • 2 cups sour cream
  • 2 teaspoons Italian seasoning
  • 2 pounds bulk pork sausage
  • 2 cups water
  • 1 can (12 ounces) tomato paste
  • 1 cup 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.

Nutrition Facts

1 cup: 348 calories, 21g fat (10g saturated fat), 100mg cholesterol, 373mg sodium, 26g carbohydrate (6g sugars, 2g fiber), 13g protein.

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