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Your family will love this scrumptious
Italian-style sausage and mushroom pie with a tasty spaghetti
pasta crust.
Spaghetti and Sausage
Pie
- 5 ounces spaghetti
- 1 large egg, beaten
- 1/3 cup freshly grated Parmesan cheese
- 1 tablespoon butter or margarine, cut
up
- 1 large egg, beaten
- 1 cup ricotta cheese or cream-style cottage
cheese, drained
- Freshly ground pepper to taste
- 8 ounces bulk Italian sausage or pork
sausage
- 1 cup sliced fresh mushrooms
- 1 medium onion, chopped
- 1/4 cup chopped green bell pepper
- 1 (8-ounce) can pizza sauce
- 1/2 cup (2 ounces) shredded mozzarella
cheese
- Cook spaghetti according to package directions,
preferably al dente (firm to the bite). Drain; rinse in cold
water and drain again.
- For spaghetti crust: In a medium mixing
bowl combine 1 egg, Parmesan cheese and butter. Add spaghetti;
toss to coat. Press the spaghetti mixture against the bottom
and side of a well-greased 9-inch pie plate to form an even crust.
- In a small mixing bowl, combine 1 egg,
ricotta or cottage cheese and pepper. Spread over the spaghetti
crust; set aside.
- In a large skillet cook the sausage, mushrooms,
onion and green pepper until the meat is brown and vegetables
are tender. Drain fat. Stir in pizza sauce. Cook until heated
through. Spoon meat mixture over ricotta cheese mixture. Cover
loosely with foil.
- Bake in a 350°F (175°C) oven
for 20 minutes. Remove foil; sprinkle with mozzarella cheese.
Bake, uncovered, about 5 minutes more or until mozzarella cheese
melts. Let stand 5 minutes before serving. Cut into wedges to
serve.
Makes 4 servings.
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