Sausage and Spinach Spaghetti Pie

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.

Serves 6

Ingredients

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
salt
pepper
4 large eggs
1/4 cup plus 1 tbsp grated Parmesan cheese
8 oz small mozzarella balls, drained
cooking spray

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. In a small bowl, whisk together eggs and 1/4 cup Parmesan, then stir into the spaghetti mixture.

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.

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

Spinach, Artichoke & Leek Dip

Most recipes for spinach artichoke dip require a particular step that has always put me off: thawing frozen spinach and squeezing it dry. The bits of wet, defrosted spinach tend to stick on everything, and it’s hard to get enough liquid out.

Then I discovered that using fresh spinach is actually easier, because the liquid cooks off when you saute it! Suddenly a ho-hum dish turned into one I actually enjoy making. Plus it’s so delicious, people inevitably keep coming back for more.

Adapted from The New York TimesSpinach Artichoke Dip.

Ingredients

2 tbsp olive oil
1 leek, chopped (white and light green portion only)
1 clove garlic, minced
12 oz fresh spinach, chopped
1 14-oz can artichoke hearts (I prefer bottoms), drained, patted dry and chopped
8 oz cream cheese, cut into small pieces
4 oz fresh mozzarella, torn into small pieces
4 oz sour cream
1/4 cup freshly grated Parmesan cheese
pinch red pepper flakes
salt
pepper

In a large skillet over medium heat, saute the leek in oil until softened and starting to brown slightly. Add garlic and cook until fragrant, about a minute more.

Add spinach a little at a time, allowing it to wilt in the pan before adding more. Saute until the spinach is cooked and most of the liquid has evaporated. Add artichokes and cook for a few minutes more.

Turn the heat down to low, then add cream cheese and mozzarella and stir until melted. Add sour cream, Parmesan and red pepper flakes and stir until well mixed. Season to taste with salt and pepper.

Transfer to a shallow 1-quart dish and serve hot. You can also refrigerate overnight; reheat in a 375-degree oven until the dip is hot throughout and bubbly on the edges.

Pictured: Corning Ware Merry Mushroom B-1-B Round, Pyrex Verde 444 Cinderella Mixing Bowl

Sauteed Kohlrabi and Spinach

This was my first time trying kohlrabi — I ordered some from¬†Imperfect Produce¬†this week just for fun. Turns out my whole family really liked it (even my 5-year-old)! Kohlrabi tastes a lot like broccoli stems, only a little sweeter; in fact, you could easily sub in broccoli stems for this recipe if kohlrabi is not available or not your thing.

Whenever I’m cooking something new, I search for recipes online (usually Pinterest, Epicurious and Food Network) to get a handle on the basics. Here my starting point was Martha Stewart’s Sauteed Kohlrabi with Onions and Cream.

Serves 6

Ingredients

2 tbsp unsalted butter
1 1/2 lbs kohlrabi, peeled and chopped into 1/2-inch cubes (note: if your kohlrabi has leaves attached, chop those up and add with the spinach)
1 small yellow onion, chopped
3 cloves garlic, minced
1 5-oz bag fresh baby spinach
1/2 cup heavy cream
salt
pepper

Melt butter in a large skillet over medium-high heat. Add kohlrabi and onion and saute until onion starts to go translucent and kohlrabi is cooked but still crunchy, about 10 minutes.

Lower to medium heat, add garlic and cook another 1 minute. Stir in spinach one handful at a time and cook until wilted, about 4 minutes. Add the cream and let simmer for a couple minutes.

Season to taste with salt and pepper.

Pictured: Corning Ware Blue Cornflower P-10-B Square Skillet; Pyrex Spring Blossom 2 403 Round Mixing Bowl