Rating: 3.5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 2
  • 5 star values: 0

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

Adam Hickman
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Jennifer Causey

Recipe Summary

Yield:
Serves 4 (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

Nutrition Facts

401 calories; fat 10.4g; saturated fat 5.2g; mono fat 3.2g; poly fat 1.8g; protein 24g; carbohydrates 58g; fiber 12g; cholesterol 117mg; iron 5mg; sodium 571mg; calcium 254mg; sugars 6g.
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