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Sausage and Spinach Spaghetti Pie

Photo: Jennifer Causey


Serves 4 (serving size: 1 wedge)

This budget-friendly dish (costing under $10) allows you to stretch a small amount of meat over several servings.


  • 8 ounces uncooked whole-grain spaghetti
  • 2 large eggs, lightly beaten
  • 1 teaspoon olive oil
  • 3 ounces hot chicken Italian sausage, casings removed
  • 2 cups chopped tomato
  • 1 cup prechopped onion
  • 1 (9-oz.) bag fresh spinach
  • 1 teaspoon black pepper
  • 1/4 teaspoon kosher salt
  • 3 ounces preshredded reduced-fat Italian-blend cheese (about 3/4 cup), divided
  • Cooking spray

Nutrition Information

  • calories 401
  • fat 10.4 g
  • satfat 5.2 g
  • monofat 3.2 g
  • polyfat 1.8 g
  • protein 24 g
  • carbohydrate 58 g
  • fiber 12 g
  • cholesterol 117 mg
  • iron 5 mg
  • sodium 571 mg
  • calcium 254 mg
  • sugars 6 g
  • Est. Added Sugars 0 g

How to Make It

  1. Place an 8-inch round cake pan in oven. Preheat oven to 500°F (leave pan in oven as it preheats).

  2. Bring a large saucepan filled with water to a boil over high heat. Add pasta; cook 8 minutes or until almost done; drain. Place eggs in a large bowl. Add hot pasta; toss to coat.

  3. Heat oil in a large skillet over medium-high. Add sausage; cook 2 minutes or until browned, stirring to crumble. Add tomato, onion, and spinach; cook 7 minutes or until liquid has almost evaporated, stirring occasionally. Add sausage mixture to pasta mixture. Stir in pepper, salt, and 2 ounces cheese.

  4. Carefully remove cake pan from oven; coat pan with cooking spray. Add pasta mixture to cake pan; sprinkle with remaining 1 ounce cheese. Bake at 500°F for 20 minutes. Remove pan from oven; cut spaghetti pie into 4 wedges.