Spaghetti Pie with Broccoli Rabe
This hearty skillet supper uses up leftover spaghetti and can be made ahead and baked at the last minute. Serve this with a chopped green salad and crisp whole wheat toast for a tasty Sunday night supper. Add a fabulous dessert and it becomes a company meal. This makes great leftovers for tomorrow's lunch. Experiment with various cheeses and bitter greens.
4 – 6 main dish servings
1 bunch broccoli rabe, thick stalks trimmed, remainder coarsely chopped (or other bitter green, like escarole, cut up)
8 oz. sweet or hot turkey* or Italian sausage, removed from casings
1 tablespoon olive oil
1 large clove, thinly sliced
½ tsp. kosher salt and red pepper flakes
2 ½ cups cooked, thin spaghetti – about 5 oz. (the high fiber type, if possible)
4 oz. 1 cup Italian Fontina, Monterey Jack, Italian cheese blend, or shredded cheese of choice
8 eggs, lightly beaten
v Preheat oven to 400°.
v Cook broccoli rabe in boiling salted water 5 min.; drain in colander. If using escarole, wash, cut up and skip this step.
v Add oil and garlic to skillet and cook over moderate heat until golden. Toss in greens and cook, stirring, 3 minutes. Salt and red pepper flakes to taste.
v Cook sausage meat, breaking up meat, until browned and crisp. Drain.
v Combine in a large bowl: Sausage, cooked greens, cooked spaghetti, cheese and eggs. Toss well and pour into a non-stick skillet or sprayed 10" pie plate. Smooth top.
v Bake in the middle of oven, 20 – 25 minutes, until center is set but still moist. Let sit 5 minutes before serving into wedges.
*Turkey sausage contains about 1/3 the fat of regular sausage, which makes this tasty dish a healthier meal, as does using the higher fiber pasta and a lower fat cheese.
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