lundi 6 février 2017

Spaghetti Pie






12 oz. angel hair pasta
1 lb. ground beef
1/2 lb. ground italian sausage
1 med. onion, chopped
2 cloves garlic, minced
1 large egg
1/4 C. milk
1 tsp. italian seasoning
24 oz. pasta sauce (your choice of flavor)
8 oz. tomato sauce
1/2 C. freshly grated parmesan cheese, plus more for topping
2 C. shredded mozzarella cheese
1, 9″ refrigerator pie crust

How to make it


Cook the pasta according to pkg. directions. Meanwhile, brown the ground beef and sausage in a skillet until broken up and cooked through. Drain off the grease and add in the onion and cook for 4 minutes, add in the garlic and cook 1 minute more. Stir in the pasta sauce, tomato sauce and 1/2 C. parmesan cheese. Remove from heat. Drain the pasta and whisk together the egg, milk and italian seasoning. Pour over the pasta and toss to coat. Lightly spray a 9×13 pan with cooking spray and spread half of the pasta in the bottom. Top with half of the meat filling and then 1 C. of the cheese. Repeat with remaining pasta, meat mixture and cheese. Slice the pie crust into 1″ strips and lay over the cheese horizontally, trimming to fit. Top with a good sprinkling of parmesan cheese. Bake in a 350 degree oven for 25 minutes.


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