Baked Spaghetti Pie with Pepperoni
A fun new spin on baked spaghetti, this dish is easy to make and just as endearing as the traditional version.
- 1 lb spaghetti
- 3½ cups spaghetti sauce
- 1 lb mild Italian sausage casings removed
- roughly 28 regular sized slices of pepperoni
- 2 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
Cook the spaghetti al dente, according to the package directions. Drain the spaghetti in a strainer and run under cold water for a minute or two to stop it from cooking. Set it aside.
Crumble up the sausage into the same pot that you cooked the spaghetti in. Brown the sausage over medium high heat, using a sturdy spoon or spatula to break it up as it cooks.
Stir in the spaghetti sauce and let it simmer- stirring occasionally- for 6-8 minutes. Turn the heat off and transfer the spaghetti to the pot and gently stir to combine until it's evenly incorporated.
Add 1/3 of the pasta to the bottom a 9" nonstick springform pan. Arrange half the pepperoni slices over the pasta, then top with 1/3 of the cheese. Repeat.
Top the second layer with the remaining pasta. Cover with foil and bake at 375 degrees for 30 minutes. Remove the foil, add the remaining cheese and return the spaghetti to the oven for another 15 minutes.
Remove the baked spaghetti from the oven and let it rest for 20 minutes (it needs this time to 'set'). Remove the outer ring of the pan and using a sharp knife, cut the pie into slices and serve warm.
Serve this baked spaghetti dish with a side salad and garlic bread for a fun, filling meal.
Calories: 562kcal | Carbohydrates: 49g | Protein: 27g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 75mg | Sodium: 1299mg | Potassium: 657mg | Fiber: 3g | Sugar: 6g | Vitamin A: 750IU | Vitamin C: 9mg | Calcium: 287mg | Iron: 3mg