Unlike some spaghetti pies, this recipe calls for a ricotta cheese layer, which just so happens to be one of my favorite things about lasagna. Gotta love all of the cheese!
The best of both spaghetti and lasagna worlds, this recipe will be a hit for all of you pasta lovers!
Spaghetti Lasagna Pie (adapted from Sweet Tooth, Sweet Life)
8 ounces whole wheat spaghetti noodles
1 egg, lightly beaten
1/2 cup Parmesan cheese, divided
2 fully cooked chicken sausages, chopped
1 bell pepper, chopped
1/2 small onion, diced
2 tsp minced garlic
3-4 cups spinach leaves
1 1/2 cups pasta sauce
1 Tbsp Italian seasoning
1 cup fat free ricotta cheese
3/4 cup shredded part skim mozzarella cheese
Preheat oven to 350 degrees. Spray a 9-inch pie pan or square baking dish with cooking spray.
Cook spaghetti according to box directions. Drain. Mix with egg and 1/4 cup Parmesan cheese. Set aside.
Spray large skillet with cooking spray. Add bell peppers and onions to skillet, and cook over medium heat for about 5 minutes. Add garlic, and saute for another minute. Add chopped chicken sausage to skillet and cook for a few minutes, or until sausages begin to brown. Add spinach, cover, and cook for a few minutes or until spinach is wilted. Add pasta sauce and Italian seasoning to skillet and stir all of the ingredients together.
Put spaghetti noodles on the bottom of prepared baking dish. Spoon ricotta cheese over noodles and spread evenly. Pour pasta sauce mixture over ricotta cheese layer. Lastly, sprinkle mozzarella cheese and 1/4 Parmesan cheese on top.
Bake for 25-30 minutes, or until dish is heated through. Remove from oven and let cool for 10 minutes before serving.
Print this recipe!
Servings Per Recipe: 6
Amount Per Serving:
Total Fat: 11.2 g
Cholesterol: 75.6 mg
Sodium: 758.9 mg
Total Carbs: 39.4 g
Fiber: 4.8 g
Sugars: 7.5 g
Protein: 23.8 g
-Fun twist on traditional lasagna
-Versatile- add different meat and vegetables depending on your preferences
-High in sodium
-Lots of dishes to clean
Overall Rating: 3.5 out of 5