Hale and Hearty New York Spaghetti Pie
Where I found the original recipe(s):
Compilation cookbooks (like the ones churches and service groups put together) are a favorite source for recipes. I figure people only submit the recipes they truly like, which usually makes them worth trying.
This week, I turned to a cookbook my workplace put together 10 or so years ago. As I flipped through the pages, this recipe for New York Spaghetti Pie caught my eye. Ironically, it was submitted by someone I’ve become friends with at work over the past year or so, but didn’t know at the time the cookbook was compiled.
What I thought:
Rich and hearty! The spaghetti at the bottom of the pie, mixed with egg and Parmesan cheese, is quite dense. The subsequent sour cream/vegetable layer is silky and smooth. With its tangy tomato/sausage topping, crowned by melted cheese, this dish has a little of everything!
What I’d change:
I varied the recipe slightly, and only then to take advantage of ingredients I already had on hand. The recipe calls for chopped green bell pepper; I had half a red sweet pepper in my refrigerator and used it instead. I also substituted Provolone cheese for Mozzarella.
New York Spaghetti Pie:
(Makes 6 servings)
8-oz. package spaghetti
1/4 cup grated Parmesan cheese
2 tablespoons butter
1/2 cup chopped green bell pepper (or try red, or even yellow, sweet pepper)
1/3 cup chopped onion
1 cup sour cream
1 lb. Italian bulk sausage
1 (6-oz.) can tomato paste
1 cup water
4 ounces sliced Mozzarella cheese (or Provolone), cut into strips
Break spaghetti in half and cook until barely firm. Drain pasta. Beat eggs with Parmesan cheese and combine with warm spaghetti until well-coated. Place spaghetti mixture in greased 10″ pie pan or shallow casserole dish.
While pasta is cooking, saute pepper and onion in butter until soft (about 5 minutes). Add sour cream to vegetables and combine thoroughly. Spoon over spaghetti mixture.
Brown sausage and drain. Whisk together tomato paste and water and add to sausage. Simmer for 10 minutes. Spoon tomato sauce/sausage mixture over sour cream/vegetable layer. Bake in 350 degree oven for 25 minutes. Place strips of cheese on top and return to oven 3-4 minutes, or until cheese melts.