Spinach and Sausage Spaghetti Pie is an easy weeknight meal featuring spaghetti, fresh spinach, Italian sausage and Roma tomatoes tossed with shredded mozzarella and then baked to golden perfection.
It’s no secret that pasta is an inexpensive and convenient meal option that a lot of us use as a standard weeknight go-to. Skip the red sauce and try this baked Spinach and Sausage Spaghetti Pie for something a little different.
Full of flavor, this meal is family friendly and easy to make!
What You’ll Need to make Spinach and Sausage Spaghetti Pie
- Spaghetti Noodles – 8 Ounces. We use regular spaghetti but you could also use Thin Spaghetti or Angel Hair Pasta.
- Eggs – 2 Large eggs.
- Italian Sausage – 1 pound, casings removed. We typically use Johnsonville Italian Mild sausages, we have also used the Hot Italian sausage and Sweet Italian in place and both are fantastic substitutions.
- Roma Tomatoes – 2 medium sized, chopped. Roma tomatoes are the firmest of the tomatoes. Cherry tomatoes or grape tomatoes may be substituted.
- Onion – We use one medium yellow onion, about 1 cup, chopped. White onions, green onions, sweet onions, red onions, or even shallots may be used instead.
- Spinach – 1 cup fresh spinach leaves.
- Shredded Cheese – Shredded mozzarella or Italian blend cheese, 1 1/2 cups, divided.
How to Make Spinach and Sausage Spaghetti Pie
Pasta is a regular staple in our house so I am always in search of creative ways to use it. This spaghetti pie includes Italian sausage, fresh spinach, tomato and shredded mozzarella cheese.
It makes a good weeknight meal, easily assembled and satisfying, and the leftovers are even better the next day.
Bring a large pot of generously salted water to a boil over high heat. Cook spaghetti 8-10 minutes or until al dente. Drain.
In a large bowl, lightly beat two eggs.
Add hot pasta to the bowl, tossing to coat the pasta in egg. Set aside.
Preheat the oven to 450 degrees F with the rack in the middle position.
Heat a large skillet over medium-high heat. Remove the casings from the sausage and crumble it up with your hands. Place sausage in the skillet and cook for about 5 minutes until cooked through and slightly browned.
Add the sausage to the skillet and cook for about 5 minutes until cooked through and slightly browned.
Add chopped tomato, onion, and spinach leaves to the skillet.
Cook, stirring occasionally, an additional 5 minutes until most of the liquid has evaporated and the spinach has wilted.
Add the sausage mixture to the pasta mixture in the bowl and add salt, pepper and one cup of the shredded cheese. Mix until well combined.
Lightly spray a 9 inch pie plate with cooking spray.
Add the pasta mixture to pie plate and pat down slightly to make a somewhat even layer.
Sprinkle the remaining 1/2 cup of shredded cheese over the top of the pasta mixture.
Bake at 450 degrees F for 20 minutes until the top is lightly browned and the pie is set.
Remove from oven and allow to rest for 5 minutes. Cut and serve. Enjoy!
Other Easy Weeknight Recipes You May Enjoy
Easy Instant Pot Mongolian Beef – This is a delicious take on traditional Mongolian Beef that takes a fraction of the time and has delicious results!
Weeknight Shrimp Portofino – A light pasta dish featuring shrimp and marinated artichokes, perfect weeknight fare.
Simple Weeknight Meatloaf – Simple and easy comfort food that is a throwback to childhood and a piece of cake to throw together on a weeknight. You can make it the night before and just pop it in the oven too!
Mom’s Easy Weeknight Chili – This is a basic chili recipe with few ingredients but sometimes uncomplicated is the most delicious!
Weeknight Pasta Primavera – Tender pasta and crisp, fresh veggies in a rich, creamy garlic sauce.
Spinach and Sausage Spaghetti Pie
Ingredients
- 8 ounces spaghetti
- 2 large eggs
- 1 pound Italian sausage casings removed
- 2 medium Roma tomatoes chopped
- 1 medium onion chopped
- 1 cup fresh spinach leaves
- 1/2 tsp ground black pepper
- 1/4 tsp kosher salt
- 1 1/2 cups shredded mozzarella or Italian blend cheese divided
- cooking spray
Instructions
- Bring a large pot of generously salted water to a boil over high heat. Cook spaghetti 8-10 minutes or until al dente. Drain.
- In a large bowl, lightly beat two eggs and then add hot pasta to the bowl, tossing to coat the pasta in egg. Set aside.
- Preheat the oven to 450 degrees F with the rack in the middle position.
- Heat a large skillet over medium-high heat. Remove the casings from the sausage and crumble it up with your hands. Add sausage to the skillet and cook for about 5 minutes until cooked through and slightly browned.
- Add the chopped tomato, onion, and spinach leaves to the skillet and cook, stirring occasionally for an additional 5 minutes until most of the liquid has evaporated and the spinach has wilted.
- Add sausage mixture to the pasta mixture in bowl. Add salt, pepper and one cup of the shredded cheese. Toss the mixture together until well combined.
- Lightly spray a 9 inch pie plate with cooking spray.
- Add the pasta mixture to pie plate and sprinkle the top with the remaining 1/2 cup shredded cheese.
- Bake at 450 degrees F for 20 minutes until the top is lightly browned and the pie is set.
- Remove from oven and allow to rest for 5 minutes. Cut and serve. Enjoy!
Nutrition *
* The information shown is an estimate provided by an online nutrition calculator.
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