Sausage and Spinach Spaghetti Pie

By johnwhorfin

Ingredients

• 8 ounces uncooked whole-grain spaghetti
• 2 large eggs, lightly beaten
• 1 teaspoon olive oil
• 3 ounces hot chicken Italian sausage, casings removed
• 2 cups chopped tomato
• 1 cup prechopped onion
• 1 (9-oz.) bag fresh spinach
• 1 teaspoon black pepper
• 1 /4 teaspoon kosher salt
• 3 ounces preshredded reduced-fat Italian-blend cheese (about 3/4 cup), divided
• Cooking spray
• Nutritional Information
• Calories 401
• Fat 10.4g
• Satfat 5.2g
• Monofat 3.2g
• Polyfat 1.8g
• Protein 24g
• Carbohydrate 58g
• Fiber 12g
• Cholesterol 117mg
• Iron 5mg
• Sodium 571mg
• Calcium 254mg
• Sugars 6g
• Est. added sugars 0g

Details

Adapted from cookinglight.com

Preparation

Step 1

How to Make It

Step 1

Place an 8-inch round cake pan in oven. Preheat oven to 500°F (leave pan in oven as it preheats).

Step 2

Bring a large saucepan filled with water to a boil over high heat. Add pasta; cook 8 minutes or until almost done; drain. Place eggs in a large bowl. Add hot pasta; toss to coat.

Step 3

Heat oil in a large skillet over medium-high. Add sausage; cook 2 minutes or until browned, stirring to crumble. Add tomato, onion, and spinach; cook 7 minutes or until liquid has almost evaporated, stirring occasionally. Add sausage mixture to pasta mixture. Stir in pepper, salt, and 2 ounces cheese.

Step 4

Carefully remove cake pan from oven; coat pan with cooking spray. Add pasta mixture to cake pan; sprinkle with remaining 1 ounce cheese. Bake at 500°F for 20 minutes. Remove pan from oven; cut spaghetti pie into 4 wedges.