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Spaghetti Pie

Ingredients

  • 8 ounces spaghetti
  • 1 teaspoon olive oil
  • 1 pound mild Italian sausage
  • 1 green bell pepper chopped
  • 1 onion chopped
  • 8 ounces sliced mushrooms roughly chopped
  • 2 cloves garlic minced
  • 3 cups jarred or homemade! marinara sauce
  • ½ teaspoon dried crushed red pepper flakes
  • salt and pepper
  • 1 pound shredded mozzarella cheese 4 cups
  • ½ cup grated parmesan
  • 1 17¼-ounce package frozen puff pastry (2 sheets), thawed

Instructions

  1. Cook the spaghetti according to package instructions. Drain and set aside.
  2. Heat olive oil in a large pan over medium-high heat. Add the sausage and cook until no pink remains, breaking up the pieces as you go. Drain and return to pan. Add the green pepper, onion, and mushrooms and cook until vegetables are softened. Add the garlic and saute until fragrant, about 30 seconds.
  3. Stir in marinara sauce, crushed red pepper flakes, and salt and pepper as needed. Simmer for about 10 minutes.
  4. Toss the cooked pasta with the sauce. Add the mozzarella and parmesan cheeses and toss to combine. Cool completely before proceeding.
  5. Preheat the oven to 375F. Roll out 1 of the puff pastry sheets on a lightly floured surface to a 13½-inch square. Transfer dough to a 9-inch springform 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 over the pasta filling. Seal the pastry sheets together by pinching the ends together. 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 in preheated oven until the pastry is brown and puffed on top, about 1 hour and 15 minutes. Let stand for 20 minutes before removing the sides of the springform pan.