Spaghetti Pie

READY IN: 40mins
Top Review by Roxygirl in Colorado

I've enjoyed this recipe for years. A few sprinkles of oregano is a must for me to make the sauce less "tomato-y," and sometimes I add a clove of fresh garlic. The sour cream layer sets this recipe apart from others (and I am not even a sour cream fan). I also cover the dish with foil for most of the baking to keep the noodles from getting crispy on the edges. Last time I made this I used chicken sausage and it worked great. When I reheat leftovers I like to top with some addt. spaghetti/pizza sauce. Thanks Keen, for posting. Roxygirl

Ingredients Nutrition

Directions

  1. Break spaghetti in half.
  2. Cook in boiling salted water until done.
  3. Drain.
  4. While still warm, combine spaghetti with eggs and Parmesan.
  5. Pour into a well greased 10 inch pie plate and pat mixture up and around sides with a spoon.
  6. Melt butter, add onion and saute until limp.
  7. Stir in sour cream and spoon over spaghetti.
  8. Remove sausage from casing, crumble and cook in skillet until done.
  9. Drain.
  10. Add tomato paste and water to sausage.
  11. Simmer 10 minutes.
  12. Spoon sausage on top of sour cream/spaghetti mixture.
  13. Bake at 350 degrees for 25 minutes.
  14. Arrange Mozzarella on top and return to oven until cheese melts.
  15. Note: This is yummy and freezes well before baking, so make 2 at a time.

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