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
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.