Spaghetti Pie

Ingredients

Dry Goods

spaghetti pasta
crushed tomatoes
tomato paste
tomato sauce

Produce

red bell pepper
baby spinach
fresh basil

Protein

Italian sausage

Dairy

egg(s)
grated parmesan
pecorino romano

Instructions

Spaghetti pie was born out of a need to reuse leftover spaghetti, but that also means it makes for a great meal to prep ahead of time. It’s also a kid-friendly way to serve spaghetti at the dinner table. It’s not nearly as messy as a big bowl of soup-covered pasta, and slicing it into wedges makes it a fun and simple weeknight meal. Even better? It freezes really well, so any leftovers can be packed up for a quick dinner on an upcoming busy night.

  1. Bring a large pot of salted water to a boil and add the spaghetti noodles. 
  2. Cook until halfway done, about 4 minutes, then drain and rinse under cold water. 
  3. Slice the sausage into ¼” rounds and combine with crushed tomatoes, tomato paste, tomato sauce, bell pepper in a large pot over medium heat.
  4. Bring to a hard simmer, then lower to a gentle simmer. Cook, stirring occasionally, until thick and combined, about 10-12 minutes. 
  5. Preheat the oven to 350*F.
  6. Turn the heat off and add the spinach and basil, stirring until the spinach wilts into the sauce. 
  7. Add the rinsed pasta and toss to combine. 
  8. In a small bowl, whisk together the eggs and parmesan until blended, then stir into the pasta and sauce mixture. 
  9. Pour the mixture into a 9×3” pie tin, or 8×8 casserole dish. 
  10. Top with grated pecorino romano, scattering the cheese evenly over the top. 
  11. Place in the oven and bake 30-40 minutes until the cheese has started to melt and the sides of the pasta has begun to crisp. 
  12. Remove and let rest until cool enough to handle. Slice into wedges and serve. 

Prep Plan

Prep it for later:
1. Cook the pasta halfway, drain, and rinse under cold water.
2. Make the sauce according to the directions, including the spinach and sausage.
3. Add the rinsed pasta to the sauce and toss to combine. Set aside until cool enough to store.
4. Transfer the pasta and sauce to a resealable bag or container.
5. If needed, grate the pecorino romano and transfer to a resealable bag or container.

These items will last for up to 5 days in the fridge, and up to 2 months in the freezer.

You’ll need:
1 resealable bag or container of half-cooked pasta mixed with sauce.
1 container of grated pecorino romano (on cooking day) 2 eggs and ¼ cup parmesan cheese

Prepare from prepped:
1. Preheat oven to 350*F.
2. Mix the eggs and parmesan cheese until combined. Transfer the pasta and sauce to a large bowl.
3. Add the egg and cheese mixture and toss until evenly combined
4. Transfer everything to the pie tin or casserole dish.
5. Top with cheese, spreading evenly over the top of the mixture.
6. Bake 30-40 minutes until the cheese has started to melt and the sides of the pasta has begun to crisp.
7. Remove and let rest until cool enough to handle. Slice into wedges and serve.