Food Lion Kitchen: Spaghetti Pie - WSLS 10 NBC in Roanoke/Lynchburg Va

Food Lion Kitchen: Spaghetti Pie

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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. 

 

 

 

VA EGG COUNCIL

540 345 3958 ~ eggsrgr8@rev.net

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