On The Fly Spaghetti Pie - Baked Spaghetti

1. 1

   Pre-heat oven, or toaster oven, to 350 degrees.

2. 2

   Remove sausage from casings, crumble and brown in a frying pan until cooked through. Drain all oil from the sausage.

3. 3

   Mix the jar sauce with the sour cream. Ladle 1/4 cup of the sauce into the bottom of a 8x8, 9x9 or 10x10 baking dish. Top with 2 tsp of the fresh grated parmesan.

4. 4

   Meanwhile, cook spaghetti according to package directions, drain and toss with sausage, red pepper flakes, the remaining spaghetti sauce, 1/4 cup of the Parmesan cheese and 1/2 cup of the Italian cheese blend.

5. 5

   Place the spaghetti mixture on top of the sauce in the baking dish. Place the cheese mixture on top of the spaghetti.

6. 6

   Finish off with remaining cheese mixture on top.

7. 7

   Place baking dish in the oven for 20-25 minutes. Allow to cool for 10 minutes before serving with a crusty bread.

8. 8

   NOTE: The larger the dish you use, the thinner your recipe becomes in height. An 8x8 baking dish will yield a 3in high pie, whereas a 10x10 dish will yield a 2 inch high pie. You can also make this recipe with leftover spaghetti from a previous meal. Simply make sauce with the sour cream and mix with your spaghetti as in STEPS 3 & 4. Top off as in STEP 6 and bake as directed in STEP 7.

* Per serving · 4 servings · Values may vary.

No additional tips available.