The recipe that I'm sharing with you today is pure comfort food. I just don't know if it gets any better than spaghetti pie. What's so great about this recipe (besides the fact that it is scrumptious, of course) is that even though it looks fancy and complicated, it really couldn't be simpler to prepare. It doesn't take any more time than a traditional lasagna, and I think it's just as tasty.I changed the recipe quite a bit. Instead of using eggplant, I used a combination of green pepper, onion, and mushrooms. I also used shredded cheese rather than fresh mozzarella. All of these changes are reflected below, but just know that you could fill this puff pastry crust with absolutely any combination of pasta, sauce and cheese and you'd be in for a treat. This dish is simple enough for a family dinner but impressive enough for company. I will definitely make it again!
Spaghetti Pie
source: seen on Lindsey's Kitchen, adapted from Food Network
1 pound Italian sausage
Salt and freshly ground black pepper
1 green bell pepper, chopped
1 onion, chopped
8 ounces sliced mushrooms, roughly chopped
1 tablespoon minced garlic
3 cups jarred marinara sauce (a full jar)
1/2 teaspoon dried crushed red pepper flakes
8 ounces spaghetti noodles
1 pound shredded mozzarella cheese (4 cups)
1/2 cup freshly grated parmesan
1 (17 1/4-ounce) package frozen puff pastry (2 sheets), thawed
1. Bring a large pot of salted water to a boil over high heat.
2. Heat olive oil in a large nonstick frying pan over medium-high heat. Add the sausage and salt and pepper to taste. Cook until the sausage is almost cooked through. Add the green pepper, onion, and mushrooms and cook until vegetables are crisp-tender. Add the garlic and saute about 2 minutes longer.
3. Stir in marinara sauce and crushed red pepper flakes and heat through.
4. Meanwhile, add the spaghetti to the boiling water and cook for about 4 minutes, stirring constantly, until pasta is very al dente. Drain. Toss the pasta with the sauce mixture. Add the mozzarella and parmesan cheeses and toss to combine. Cool completely.
5. Preheat the oven to 375 degrees. Roll out 1 pastry sheet on a floured surface to a 13 1/2-inch square. Roll dough around rolling pin and transfer to a 9-inch springform pan by unrolling the dough onto the pan. Allow the excess pastry to hang over the rim. Press the pastry sheet gently into the sides of the pan to ensure the dough won't break when you spoon in the the pasta. Fold creased pieces of the dough flat against the side of the pan. Spoon the pasta mixture into the pan. Place the second pastry sheet atop the pasta filling. Pinch the edges of the pastry sheets together to seal. Trim the overhanging pastry edges to about 1 inch. Fold the pastry edges in to form a decorative border. Cut a slit in the center of the top pastry to allow the steam to escape.
6. Bake until the pastry is brown and puffed on top, about 1 hour and 15 minutes. Let stand for 20 minutes. Remove the pan sides and serve.
1 onion, chopped
8 ounces sliced mushrooms, roughly chopped
1 tablespoon minced garlic
3 cups jarred marinara sauce (a full jar)
1/2 teaspoon dried crushed red pepper flakes
8 ounces spaghetti noodles
1 pound shredded mozzarella cheese (4 cups)
1/2 cup freshly grated parmesan
1 (17 1/4-ounce) package frozen puff pastry (2 sheets), thawed
1. Bring a large pot of salted water to a boil over high heat.
2. Heat olive oil in a large nonstick frying pan over medium-high heat. Add the sausage and salt and pepper to taste. Cook until the sausage is almost cooked through. Add the green pepper, onion, and mushrooms and cook until vegetables are crisp-tender. Add the garlic and saute about 2 minutes longer.
3. Stir in marinara sauce and crushed red pepper flakes and heat through.
4. Meanwhile, add the spaghetti to the boiling water and cook for about 4 minutes, stirring constantly, until pasta is very al dente. Drain. Toss the pasta with the sauce mixture. Add the mozzarella and parmesan cheeses and toss to combine. Cool completely.
5. Preheat the oven to 375 degrees. Roll out 1 pastry sheet on a floured surface to a 13 1/2-inch square. Roll dough around rolling pin and transfer to a 9-inch springform pan by unrolling the dough onto the pan. Allow the excess pastry to hang over the rim. Press the pastry sheet gently into the sides of the pan to ensure the dough won't break when you spoon in the the pasta. Fold creased pieces of the dough flat against the side of the pan. Spoon the pasta mixture into the pan. Place the second pastry sheet atop the pasta filling. Pinch the edges of the pastry sheets together to seal. Trim the overhanging pastry edges to about 1 inch. Fold the pastry edges in to form a decorative border. Cut a slit in the center of the top pastry to allow the steam to escape.
6. Bake until the pastry is brown and puffed on top, about 1 hour and 15 minutes. Let stand for 20 minutes. Remove the pan sides and serve.
