Instead of your normal spaghetti why not try this version with a twist. It uses all inexpensive ingredients that are easy to find at the grocery store. It is a great make ahead meal and the portions can be modified to feed even a bigger crowd. Everything together makes a complete meal.
You can also freeze this after you bake it, then warm it up before serving. So this makes it a great make ahead meal. For those of us with a larger extended family, this dish is perfect. You can modify it and use more veggies instead of the sausage or you can use the vegetarian sausage if you want to serve it during Lent. I have a lot of vegetarian family members and I use the fake sausage, or I double up on the mushrooms and completely omit the sausage all together.
Either way, this is a win win recipe for everyone.
1 pound pork sausage hot or mild
2 cups sliced mushrooms
1 small jar of chopped pimentos drained
8 eggs beaten lightly
1 package spaghetti noodle
1/4 cup Parmesan cheese
Preheat oven to 350 degrees.
Bring large stockpot to a boil. Add the spaghetti and cook until al dente. Drain and set aside to cool slightly.
In a large skillet cook sausage and mushrooms until sausage is no longer pink.
Remove from heat and drain off extra fat. Add pimentos and eggs. Mix to combine. Add pasta and toss to coat.
Spray a pie pan with cooking spray. Add pasta mixture to the pie pan. Sprinkle cheese over top and cook 20-30 minutes or until pasta is set.
Peace be with you,