Sausage and Pepper Spaghetti Pie
Sausage and peppers is a tried and true combination that packs a flavorful punch
in everything from sandwiches to pasta, pizza and this one-dish supper. Use about
3 1/2 cups leftover cooked spaghetti if you have it.
8 ounces spaghetti
1 tablespoon olive oil
1/2 pound Italian sausage, casing removed
1 cup thinly sliced green bell pepper
1 cup thinly sliced onion wedges
1 (14 1/2 ounce) can diced tomatoes, undrained
2 teaspoons McCormick® Rosemary Leaves, finely crushed
1 teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Oregano Leaves
1 teaspoon McCormick® Thyme Leaves
1/2 teaspoon salt
1 (8 ounce) package shredded mozzarella cheese (2 cups), divided
8 eggs Instructions
Heat oven to 350 degrees F.
Cook spaghetti as directed on package. Drain well.
Meanwhile, heat oil in large ovenproof skillet on medium-high heat. Break up
sausage in skillet.
Add bell pepper and onion; cook and stir 5 minutes or until sausage is browned.
Add tomatoes, rosemary, garlic powder, oregano, thyme and salt; cook and stir
for 10 minutes until most of the liquid has evaporated.
Beat eggs in large bowl. Add spaghetti and 1 cup of the cheese; mix well. Stir
into mixture in skillet. Cook over medium-low heat for 5 minutes or until bottom
Sprinkle with remaining 1 cup cheese.
Bake for 8 to 10 minutes or until center is just set and cheese is melted.
Cut into 8 wedges to serve.
Makes 8 servings | Prep Time: 10 min | Cook Time: 30 min
per serving: Calories: 367 Fat: 19 g Carbohydrates: 28 g Cholesterol: 246
mg Sodium: 754 mg Fiber: 2 g Protein: 21 g
Recipe and photo credit: McCormick
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