Mile High Spaghetti Pie

I use a spring form pan to make this recipe. It is a great one to use up leftovers, but I didn't here. Substitute any of the ingredients at your pleasure. Serves 4 by itself or 6 with a nice garden salad.

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 1⁄2 lb ground sausage
• 1⁄2 onion, diced
• 1  garlic clove, minced
•  salt and pepper
• 1 1⁄2-2  cups  marinara sauce
• 1⁄2 lb angel hair pasta, broken in half
• 10  ounces frozen broccoli, chopped
• 1  roma tomato, sliced
• 6  ounces black olives, sliced (small can)
• 1 (10 count) package  refrigerated biscuits
• 8  ounces cheddar cheese, shredded (divided)

Directions

1. Lightly grease an 8" spring form pan and preheat oven to 350 degrees.
2. Brown sausage in a skillet with onions and garlic, salt & pepper making sure to break up meat into small bits. Pour in sauce and simmer while cooking spaghetti in a seperate pot until just done. Remove sauce from heat and drain pasta. Also, while doing this, thaw the broccoli and squeeze as much water out as possible.
3. Press the biscuits into the spring form pan, making sure to press the edges together and up the sides of the pan to form a thin crust covering the entire bottom and sides.
4. Spread 1/2 the meat sauce into bottom of the pan. Sprinkle 1/3 of the cheese over sauce. Place all of the pasta on top. Cover pasta with remaining sauce. Sprinkle with 1/3 more cheese. Top this with the broccoli, then the tomato and finally the olives.
5. Bake for 20 minutes (everything is cooked so you are just melting cheese and heating through). Remove from oven and top with the remaining cheese, bake for 5 more minutes. Remove and let rest for 10 minutes. Release from the pan and place on a platter to serve.