I’ve been on the hunt for a casserole that is fun, dramatic and delicious in equal measures — and I think I’ve found it! I love this recipe because it’s a meal in itself, but a side of garlic bread and salad wouldn’t hurt. I’m also planning to try making it again with other ingredients — a meatless version would still be tasty, as would other vegetables (eggplant? chard? zucchini?). Just be careful not to add too much moisture, or the final product won’t set properly.
If you don’t have a springform pan, an 8-inch cake pan will do. But you’ll miss out on the fun of releasing the sides of the pan and letting the pie stand on its own.
Adapted from Food Network’s Beefy Cheesy Spaghetti Pie.
6 oz uncooked spaghetti
2 tbsp olive oil
8 oz bulk Italian sausage (remove casings if you’re using links)
1 onion, chopped
3 cloves garlic, minced
1 15-oz can crushed tomatoes
12 oz baby spinach, roughly chopped
1/4 cup heavy cream
4 large eggs
1/4 cup plus 1 tbsp grated Parmesan cheese
8 oz small mozzarella balls, drained
Preheat oven to 425 degrees.
Cook the spaghetti according to package directions, until it’s just al dente. Drain, transfer to a large bowl, then toss with 1 tbsp olive oil to keep it from sticking together. Set aside.
In a large skillet over medium heat, cook sausage in 1 tbsp olive oil, breaking it up into crumbles, until no pink remains. Spoon it out onto a paper towel-lined plate and set aside.
Add the onion to the skillet and saute until soft and translucent. Add the garlic and cook until fragrant, about one minute more. Add the tomatoes and scrape up any brown bits from the bottom of the pan.
Add the spinach a handful at a time, stirring until wilted. Stir in the cream and simmer for about 5 minutes to thicken the sauce. Add salt (about 1 tsp) and pepper to taste.
Stir together the spaghetti, sausage and sauce. Allow to cool slightly.
Grease a 9-inch springform pan with cooking spray. Transfer half of the spaghetti mixture to the pan, then dot with half of the mozzarella balls. Add the rest of the spaghetti mixture, then top with the rest of the mozzarella balls and 1 tbsp Parmesan.
In a small bowl, whisk the eggs and 1/4 cup Parmesan. Add to the spaghetti mixture and toss until well mixed.
Bake until the center is set, the edges are browned and crispy and the cheese is starting to turn golden, about 25 minutes. Let stand 5-10 minutes before serving.
Pictured: Pyrex Verde 444 Cinderella Mixing Bowl, Corning Ware Snack-It Plate