Ingredients Jump to Instructions ↓

  1. 5 ounces spaghetti

  2. 1/3 cup freshly grated Parmesan cheese

  3. 1 tablespoon butter or margarine, cut up

  4. 1 large egg, beaten

  5. 1 cup ricotta cheese or cream-style cottage cheese, drained Freshly ground pepper to taste

  6. 8 ounces bulk Italian sausage or pork sausage

  7. 1 cup sliced fresh mushrooms

  8. 1 medium onion, chopped

  9. 1/4 cup chopped green bell pepper

  10. 1 (8-ounce) can pizza sauce

  11. 1/2 cup (2 ounces) shredded mozzarella cheese

Instructions Jump to Ingredients ↑

  1. Cook spaghetti according to package directions, preferably al dente (firm to the bite). Drain; rinse in cold water and drain again. For spaghetti crust: In a medium mixing bowl combine 1 egg, Parmesan cheese and butter. Add spaghetti; toss to coat. Press the spaghetti mixture against the bottom and side of a well-greased 9-inch pie plate to form an even crust. In a small mixing bowl, combine 1 egg, ricotta or cottage cheese and pepper. Spread over the spaghetti crust; set aside. In a large skillet cook the sausage, mushrooms, onion and green pepper until the meat is brown and vegetables are tender. Drain fat. Stir in pizza sauce. Cook until heated through. Spoon meat mixture over ricotta cheese mixture. Cover loosely with foil. Bake in a 350 °F (175°C) oven for 20 minutes. Remove foil; sprinkle with mozzarella cheese. Bake, uncovered, about 5 minutes more or until mozzarella cheese melts. Let stand 5 minutes before serving. Cut into wedges to serve.


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