Posts tagged ‘sausage’

April 9, 2016

Spaghetti Pie

This looks intriguing. Found here: http://paleomg.com/almost-5-ingredient-pizza-spaghetti-pie/ GFCF already (if you don’t add the optional cheese), Feingold stage 2.

Almost 5 Ingredient Pizza Spaghetti Pie
Serves: 3-4

Ingredients
  • 1 large spaghetti squash (about 600 grams)
  • 1 pound italian sausage
  • ½ yellow onion, diced
  • 1 cup pizza sauce (no sugar added)
  • 1 teaspoon dried basil
  • salt and pepper, to taste
  • 3 eggs, whisked
  • (optional: add anything you like with pizza: veggies, basil, even cheese if you do primal)
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it. Then reduce oven heat to 350 degrees.
  3. Once squash is done cooking, remove threads and place in an 8×8 greased baking dish.
  4. Place a large pan over medium heat. Add italian sausage and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces.
  5. Add pizza sauce, dried basil and salt and pepper to the pan and mix well.
  6. Add sausage mixture to the 8×8 dish and mix well with spaghetti squash threads.
  7. Lastly, add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs.
  8. Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn’t give when you press on it in the middle of the dish.
  9. Let rest for 5 minutes before serving.
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August 13, 2011

Baked Rigatoni

Recipe found here: click me We immediately nixed the chopped onion and the eggplant, because we’re picky and boring like that, and added in a bit more sausage and some pepperoni. Today we’re trying it with andouille because that’s what we’ve got that needs to be used.

Ingredients

  • 1 lb dry rigatoni
  • 8 links of your favorite pre-cooked sausage (beef, pork or chicken)
  • Extra-virgin olive oil
  • 2-3 cloves garlic, chopped
  • 15 pepperoni slices, quartered
  • Handful of fresh basil
  • 2 cups shredded mozzarella cheese
  • Pepper
  • 2 cans thick pasta sauce
  • 1 cup Parmesan cheese

Directions

  • Bring a pot of water to a boil and cook pasta only 6-7 minutes. It will be firm (and will soften when it’s baked).
  • While waiting for water to boil, chop the sausages (into big pieces) and the garlic. Cook together in olive oil in a skillet 3-4 minutes (they’ll cook further when baked). Put sausages and garlic in a large casserole dish.
  • Add the cooked rigatoni (drained) and ½ cup of the pasta water to the casserole. Roughly chop or tear basil and add to casserole. Add pepperoni. Add 1 cup of mozzarella. Grind in some black pepper. Pour in pasta sauce. Stir until all ingredients are combined.
  • Sprinkle remaining cup mozzarella and Parmesan over pasta. Cover with foil and refrigerate if making ahead, or immediately bake at 450 degrees for 15 minutes.