Recipe: Spaghetti Pie (using Italian sausage)

Hi Sue! I looked through the 3 Miriam B. Loo that I have - Meal-In-One Favorites, Fresh from the Garden and Family Favorites (the one you have too) but didn't see the recipe in any of them. I did find this recipe (and several other versions of it in an collection of old community cookbook recipes that I have - most of the recipes don't credit the original source so there may be a chance that her recipe is in there. If this recipe doesn't look like it, do you remember any other ingredients that might be a clue - ricotta, cottage cheese, sour cream, etc.? - Betsy

SPAGHETTI PIE

8 oz. spaghetti, uncooked
1/3 cup grated Parmesan cheese
1 tbsp. butter
Salt and pepper, to taste
1 large egg, beaten
1 (15 1/2 oz.) jar thick spaghetti sauce, divided use
1/2 lb. sweet Italian sausage
1/4 cup water
1/2 cup chopped green bell pepper
1 small onion, chopped
1 (8 oz.) pkg. mozzarella cheese, shredded
1 tsp. sugar
1/2 tsp. oregano
1/8 tsp. garlic powder
Additional grated Parmesan cheese (optional, for serving)

Cook spaghetti according to package directions, drain.

Return spaghetti to pan. Add Parmesan, butter, salt and pepper. Toss to melt cheese and butter. When slightly cooled, added egg and toss to mix. Stir in 1/2 cup spaghetti sauce; mix well. Put in 9-inch pie plate, spread to make even layer on bottom and up the sides covering rim. Set aside.

Brown sausage in a skillet. Pour 1/4 cup water over sausage, bring to a boil. Reduce heat; cover and simmer 5 minutes. Uncover and cook until water is gone. Remove sausage from pan and set aside.

In same pan add green pepper and onion; saute 5 minutes. Drain excess drippings. Stir in sugar, oregano and garlic. Add remaining sauce. Remove from heat.

Preheat oven at 350 degrees F.

Sprinkle half of the mozzarella over spaghetti in pie plate. Top with the sausage sauce. Sprinkle with remaining mozzarella.

Cover with foil and bake 30 minutes. Remove foil and bake 10 minutes longer or until sauce is bubbling and cheese melted.

Serve with additional Parmesan cheese if desired.

Source: Vintage recipe collection - community cookbook, unknown title