Today’s guest post is from Tricia at Recipe Roundup! I hope to make this recipe before I go back to school so I’ll have some new make-ahead meals in the freezer!
Photo from: Taste of Home
This is one of our favorite Once A Month Cooking (OAMC) recipes. It makes 3 pies so you can eat one and freeze the rest! It freezes very well and tastes just as great after being frozen. This says a lot because I am not a left over girl, not at all! When a great friend of mine had her last baby I made some of these for her so she could stock her freezer and have them for when her son was born. They loved them so much that she asked for the recipe!
I have a recipe for baked spaghetti that is excellent. But I find this recipe to be just as good with the added benefit of having extra pies to freeze!
Make-Ahead Sausage Spaghetti Pie
- 1 package (1 pound) spaghetti
- 4 eggs, lightly beaten
- 2/3 cup grated Parmesan cheese
- 1 cup chopped onion
- 1/4 cup butter, cubed
- 2 cups (16 ounces) sour cream
- 2 teaspoons Italian seasoning
- 2 pounds bulk pork sausage
- 2 cups water
- 1 can (12 ounces) tomato paste
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 1/2 cup shredded cheddar cheese
- Cook spaghetti according to package directions; drain and place in a large bowl. Add eggs and Parmesan cheese. Transfer to three greased 9-in. pie plates; press mixture onto the bottom and up the sides to form a crust. Set aside.
- In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in sour cream and Italian seasoning. Spoon into the crusts.
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in water and tomato paste. Simmer, uncovered, for 5-10 minutes or until thickened. Spoon over sour cream mixture. Sprinkle with mozzarella and cheddar cheeses.
- Cover and freeze two pies for up to 1 month. Cover and bake third pie at 350° for 35-40 minutes or until heated through.
To use frozen pies: Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Bake as directed.
Yield: 3 pies, 18 servings, 6 per pie.
Adapted from: Taste of Home
Thanks for sharing this recipe with us, Tricia!