Spaghetti Pie
SERVES 6
8 oz. spaghetti
11∕2 cups marinara
sauce
2 tsp. olive oil
12 oz. sweet Italian
sausage, casings
removed
2 large eggs
3∕4 cup shredded mozzarella
(3 oz.)
1∕2 cup grated Parmesan
Refrigerated pesto, for
serving
Crushed red pepper and
fresh basil leaves , for
garnish
■Preheat the oven to 375°. Bring
a large pot of water to a boil.
Salt the boiling water and add
the pasta. Cook until 1 minute
shy of the package directions.
Drain the pasta, rinse with cold
water, and drain well.
■In a large bowl, toss the
spaghetti with the marinara.
In a large ovenproof skillet,
heat the olive oil over medium.
Add the sausage; cook, stirring
often and breaking up the meat
with a spoon, until browned,
about 6 minutes. Using a
slotted spoon, transfer the
sausage to the bowl with
spaghetti.
■In a small bowl, whisk the
eggs, 1∕2 cup of the mozzarella,
and 1∕4 cup of the Parmesan.
Mix into the spaghetti and
transfer to the skillet. Stir the
spaghetti over medium-high
until heated through, about
5 minutes. Cover with foil and
bake until set, 25 to 30 minutes.
Top with the remaining 1∕4 cup
mozzarella. Bake, uncovered,
until the cheese browns in
spots, 10 to 15 minutes. Let
stand about 15 minutes
before cutting.
■Run a knife around the edge
of the skillet to release the
spaghetti pie. Slide it onto a
cutting board and cut into
wedges. Serve with pesto and
top with the remaining 1∕4 cup
Parmesan, the crushed red
pepper, and basil.