Sausage Spaghetti Pie

 

This is one of our family's very favorite freezer meals. It is a little time consuming to put together so I plan ahead on a night when I am already making spaghetti. I make extra sauce and cook extra noodles on purpose so I can put this pie together using the leftovers. The original recipe makes three 9-inch pies. Our family is large enough now that I make two larger ones instead.

Mix the noodles with the eggs and Parmesan cheese and layer them in the bottom of your pan.

Add the creamy layer. I always use my homemade yogurt to replace the sour cream.

Top with sauce. Really any good, thick spaghetti sauce will work. I don't always follow the recipe on this one. I do always add some sausage though. It adds the delicious flavor that this meal requires.

Top with shredded cheese. Cover and bake immediately or freeze for 3-6 months. This recipe can definitely make it into your 3 month food storage rotation since it stores at least that long in the freezer all ready to go. You could also use freeze dried cheese and sausage crumbles to make this with fully shelf-stable ingredients if that is what you are looking for. The eggs could be omitted. They help hold the crust together, but that would not be required to make this a tasty dish.

Sausage Spaghetti Pie
1 (16 oz) pkg spaghetti	2 lbs pork sausage
4 eggs, beaten	2 cups water
⅔ cup Parmesan cheese	2 (6 oz) cans tomato paste
⅓ cup dried, minced onion, rehydrated	Oregano, basil, garlic (to taste)
2 cups sour cream (plain yogurt)	1 cup shredded mozzarella cheese
2 tsp Italian seasoning	½ cup shredded cheddar cheese
Cook spaghetti according to package directions; drain and place in a large bowl. Add eggs and Parmesan cheese. Transfer to three greased 9-inch pie plates; press mixture onto the bottom and up the sides to form a crust. Set aside. Mix together onions, sour cream and Italian seasoning. Spoon into crusts. In a skillet, cook the sausage over medium heat until no longer pink; drain. Stir in water, tomato paste, and spices. Simmer, uncovered for 5–10 minutes or until thickened. Spoon over sour cream mixture. Sprinkle with cheeses. Cover and freeze for up to 3 months. To use frozen pies: Completely thaw in refrigerator. Remove from refrigerator 30 minutes before baking. Bake at 350° F for 35–40 minutes or until heated through.