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Nutrition Facts
Serving Size 1 (375g) Recipe makes 6 servings
Calories 1118
Calories from Fat 621		(55%)
Amount Per Serving		%DV
	Total Fat 69.1g	106%
	Saturated Fat 31.9g	159%
	Monounsaturated Fat 26.0g
	Polyunsaturated Fat 6.3g
	Trans Fat 0.0g
Cholesterol 299mg		99%
Sodium 1591mg		66%
Potassium 594mg		16%
Total Carbohydrate 62.1g		20%
	Dietary Fiber 2.5g	9%
	Sugars 2.6g
Protein 59.0g		118%
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Baked Spaghetti Pie

Recipe #377040 | 1¼ hours | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Linda R. #2
Jun 14, 2009

This is an easy, can be made ahead recipe that is pretty enough to serve guests. I had this at Touchetti's in Phoenix (which has since closed down) the first time years and years ago and liked it so well, came up with my own version.

SERVES 6 -8 , 1 pie (change servings and units)

Ingredients

1 lb pasta (Gemili works the best)
3 eggs, beaten
1 (15 ounce) container ricotta cheese
3/4 cup parmesan cheese
16 ounces mozzarella cheese or Italian cheese blend
1 teaspoon oregano, 1 tsp. Basil (or to taste)
garlic salt with parsley (Lawry's)
lemon pepper (Lawry's)
hot red pepper flakes (to taste)
6 hot Italian sausages
spaghetti sauce (Fresh & Easy's Arrabiata is wonderful)

Directions

1
Cook pasta, rinse and drain. In large bowl, combine eggs, ricotta cheese, parmesan cheese, 8 ounces of mozzarella or Italian blend and seasonings. Mix well. Add pasta and toss to coat well. Pack half of mixture into a greased springform pan. Top with a layer of mozzarella or Italian blend. Add remaining pasta mixture. Top with rest of the cheese. Bake at 350 for 35 to 45 minutes.
2
In the meantime, cook sausage links and cut in half. Heat spaghetti sauce. Add cooked sausage to sauce.
3
Cut “pie” into wedges and top with sauce and a sausage link. Serve with garlic bread and a crisp green salad.