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Sausage and Pepper Spaghetti Pie Recipe

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Provided By
McCormick

Recipe and photo courtesy of www.mccormick.com

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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Servings:

Ingredients

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

Directions

PREP

10 mins

COOK

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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