Wednesday, February 19, 2014

Spaghetti Pie

INGREDIENTS 
1 pound spaghetti cooked according to package directions 
5 cups pasta sauce, divided 
1 pound ground italian sausage or ground beef 
1 tablespoon olive oil 
1 small yellow onion, diced 
1 teaspoon oregano 
1/2 teaspoon red pepper flake 
3/4 teaspoon garlic powder 
1- 8 ounce package cream cheese, softened 
3/4 cup sour cream 
1 teaspoon Italian Seasoning 
3 scallions, chopped (reserve a few for garnish) 
1 and 1/2 cups cheddar cheese 
1 cup monterey jack cheese 

DIRECTIONS Pre-heat your oven to 350 degrees. Cook pasta according to package directions. When it’s done cooking, drain the water then stir in 2 cups pasta sauce. Heat 1 tablespoon olive oil in a large skillet over medium heat. Saute yellow onion until it’s just about done. Add in Italian Sausage and continue cooking until the meat is cooked through. Drain any excess fat. Stir in 1 teaspoon oregano, 1/2 teaspoon red pepper flake and 3/4 teaspoon garlic powder. Stir in remaining 3 cups pasta sauce and simmer for about 10 minutes. Spray a 9 x 13 inch casserole dish with non-stick spray. Arrange the pasta that you tossed with sauce in the bottom of the pan. In a small bowl combine softened cream cheese, sour cream, most of the scallions (reserve a few for garnish), and 1 teaspoon Italian Seasoning. Drop spoonfuls of this cheesy mixture on top of the pasta, then use a spatula to spread it evenly over the pasta. Pour the meat/sauce mixture over the cheese layer, then top with 1 and 1/2 cups cheddar cheese and 1 cup monterey jack cheese. Bake for 30 minutes, or until the cheese is gooey and melted

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