The "Spicy Pasta Pie" is basically baked spaghetti. I could have figured this one out for myself, but it was a nice change from my usual standby "throw what's in the fridge" spaghetti sauce.
Bran liked it enough to tell me that I could make it for him anytime I wanted.
Here's how I made it:
Spicy Baked Spaghetti (adapted from Better Homes and Gardens Easy Casseroles)
- 4 ounces dried spaghetti
- 1 egg, slightly beaten
- 1 cup shredded mozzarella cheese
- 1 pound Italian sausage
- 1 cup sliced mushrooms
- 1 chopped yellow onion
- 1/2 teaspoon minced garlic
- 1 14 1/2 ounce can diced tomatoes (do not drain)
- 3 ounces tomato paste
- 1 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper
- 1/4 cup grated Parmesan cheese
Cook the noodles to al dente and drain. Return noodles to the pot and add the egg, tossing to coat.
Layer pasta on the bottom of a square glass baking dish, cover with the 1 cup mozzarella.
Cook the sausage, mushrooms, onion, and garlic in a skillet until done. Add the diced tomatoes, tomato paste, and seasonings.
Top the noodles and cheese with the meat sauce.
Cover with foil and bake in a 350° oven for 30 minutes. Remove from oven and top with the Parmesan cheese.
We served it with a salad and it made a wonderful Sunday afternoon supper.