Sausage and Pepper Spaghetti Pie

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


  1. Heat oven to 350 degrees F.
  2. Cook spaghetti as directed on package. Drain well.
  3. Meanwhile, heat oil in large ovenproof skillet on medium-high heat. Break up sausage in skillet.
  4. Add bell pepper and onion; cook and stir 5 minutes or until sausage is browned.
  5. Add tomatoes, rosemary, garlic powder, oregano, thyme and salt; cook and stir for 10 minutes until most of the liquid has evaporated.
  6. 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 is set.
  7. Sprinkle with remaining 1 cup cheese.
  8. Bake for 8 to 10 minutes or until center is just set and cheese is melted.
  9. 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 (used with permission): McCormick