Spaghetti Pie with Broccoli Rabe |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This pie is a great way to use up leftover pasta. Serve it with bread and a salad for lunch, brunch or dinner. Ingredients:
1 bunch broccoli rabe, thick stalks trimmed,remainder coarsely chopped |
8 ounces sweet italian sausage links or 8 ounces hot italian sausage, removed from casings |
1 tablespoon olive oil |
1 clove garlic, thinkly sliced |
1/2 teaspoon kosher salt |
1 1/2 cups cooked thin spaghetti |
4 ounces italian fontina or 4 ounces monterey jack cheese, cut into 1/2 inch cubes |
8 large eggs, lightly beaten |
Directions:
1. Preheat oven to 400*F.
2. Cook broccoli rabe in boiling salted water 5 minutes, then drain in a colander.
3. Cook sausage meat in an ovenproof heavy skillet over moderately high heat, breaking up meat with a spoon, until browned and crisp.
4. Transfer with a slotted spoon to a large bowl.
5. Add oil and garlic to skillet and cook over moderate heat, stirring, until garlic is golden, about 1 minute.
6. Add broccoli and cook, stirring 3 minutes.
7. Add salt, then pepper to taste.
8. Add to sausage with the spaghetti, cheese and eggs.
9. Toss well and spoon mixture into skillet, spreading to smooth top.
10. Bake in middle of oven until center is set but still moist, 20 to 25 minutes.
11. let stand 5 minutes before cutting into wedges.
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