Spaghetti pie

Pasta is my ultimate comfort food, and this recipe is one of my favorites. While I like spaghetti and meatballs, I like pasta casseroles even more especially on a rainy, cool day. This can be prepared the night before or earlier in the day and cooked just before dinner. The inspiration for this recipe was from Cooking Light Magazine. 

Recipe serves Active time Total time
6 people
20m
50m
Special equipment needed
Skillet
Pasta pot
Casserole dish
Ingredients
8 ounces spaghetti
1 teaspoon olive oil
1 teaspoon vegetable oil
1 onion, chopped
1 1/4 pounds bulk Italian sausage
1 28-ounce can of chopped or puréed tomatoes or tomato sauce
6 ounces raw spinach
2 teaspoons oregano or Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups shredded cheese, divided
Variations
• Use homemade tomato sauce. Add that to the browned sausage.
• Add hot pepper flakes for more spice.
Storage
• The casserole can be made ahead and stored covered in the refrigerator for 1 - 2 days. Cook at 375º for 35 - 40 minutes until hot.
Instructions
• Preheat oven to 375º.
• Cook the spaghetti in boiling salted water for 8 - 10 minutes until the pasta is al dente. When the pasta is cooked, drain it reserving a cup of the pasta water. If your pasta sauce isn't ready, toss the pasta with 1 teaspoon olive oil or some of the pasta water to keep the pasta from sticking together.
• Add 1 teaspoon vegetable oil and the onion to a skillet and cook over medium-high heat until softened, about 5 minutes. Add the Italian sausage and cook thoroughly.
• Add the tomatoes and spices. Stir to combine. Cook 10 minutes.
• Add the spinach and stir until the spinach wilts. Add 1 cup of grated cheese. Stir thoroughly.
• Add the sauce to the pasta. Combine gently but thoroughly.
• Coat a casserole pan with olive oil or a non-stick spray. Add the pasta and sauce. Top with the remaining 1/2 cup shredded cheese.
• Cook for 30 minutes until golden on top.

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