Sausage and Pepper Spaghetti Pie Recipe

Sausage and peppers is a tried and true combination that packs a flavorful punch in everything from sandwiches to pasta, pizza and this one-dish supper. Use about 3 1/2 cups leftover cooked spaghetti if you have it.
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  • 8 ounces spaghetti
  • 1 tablespoon olive oil
  • 1/2 pound Italian sausage, casing removed
  • 1 cup thinly sliced green bell pepper
  • 1 cup thinly sliced onion wedges
  • 1 can (14 1/2 ounces) diced tomatoes, undrained
  • 2 teaspoons McCormick® Rosemary Leaves
  • 1 teaspoon McCormick® Garlic Powder
  • 1 teaspoon McCormick® Oregano Leaves
  • 1 teaspoon McCormick® Thyme Leaves
  • 1/2 teaspoon salt
  • 1 package (8 ounces) shredded mozzarella cheese (2 cups), divided
  • 8 eggs
10 mins
30 mins
1. Preheat oven to 350° F. Cook spaghetti as directed on package. Drain well.

2. Meanwhile, heat oil in large ovenproof skillet on medium-high heat. Break up sausage in skillet. Add bell pepper and onion; cook and stir 5 minutes or until sausage is browned. Add tomatoes, rosemary, garlic powder, oregano, thyme and salt; cook and stir 10 minutes until most of the liquid has evaporated.

3. Beat eggs in large bowl. Add spaghetti and 1 cup of the cheese; mix well. Stir into mixture in skillet. Cook on medium-low heat 5 minutes or until bottom is set. Sprinkle with remaining 1 cup cheese.

4. Bake 8 to 10 minutes or until center is just set and cheese is melted. Cut into 8 wedges to serve.
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Nutrition (per serving)
Calories: 367 Calories
Fat: 19 Grams
Protein: 21 Grams
Cholesterol: 246 Milligrams
Carbohydrates: 28 Grams
Sodium: 754 Milligrams
Fiber: 2 Grams

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