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 can (14 1/2 ounces) 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 package (8 ounces) shredded mozzarella cheese (2 cups), divided
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 minutes | Cook Time: 30 minutes
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:
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