This sausage and pasta bake is a real stick-to-your-ribs kind of meal. It feeds a crowd with its cheesy, veggie, and sausage-rich filling. I use Portuguese linguica sausage for a spicy, flavorful bite, along with sweet roasted bell peppers, fresh spinach, and tomatoes. A simple egg custard holds this baked spaghetti pie together so you can cut it into wedges for serving.
This Baked Spaghetti Pie is sponsored by Sprouts Farmers Markets and I have been compensated for this post. All opinions are my own. #NewKaleInTown
Table of Contents
- 1 Sprouts Is The New Market In Town…
- 2 What You’ll Find At Sprouts:
- 3 Sprouts Portugese Linguica Sausage
- 4 For The Sausage and Pasta Bake
- 5 Easy Prep For Baked Spaghetti Pie
- 6 Assemble the Sausage and Pasta Bake
- 7 Tips On Serving Spaghetti Pie
- 8 Feeds A Crowd
- 9 More pasta recipes you’ll love:
- 10 Baked Spaghetti Pie
Sprouts Is The New Market In Town…
…and they’ve got the goods for baked spaghetti pie!
Before we get to the baked spaghetti pie, I have to ask if you have a Sprouts Farmers Market in your area. For the uninitiated Sprouts is a healthy grocery store offering fresh, natural and organic foods at great prices. They are currently opening stores in Florida, but they’re also making healthy eating affordable from coast to coast with over 320 locations. I wasn’t planning a sausage and pasta bake before I attended the grand opening, but their quality products and unmatched produce selection inspired this dish.
What You’ll Find At Sprouts:
- A wide selection of natural and organic products, as well as gluten-free, vegan and non GMO varieties.
- Farm Fresh Produce that’s priced on average 20 to 25 percent below supermarket prices.
- Instead of the healthy items rimming the perimeter of the store (the way most markets are laid out), Sprouts puts the healthy, organics right in the heart of the store.
- Yes, they have your everyday favorites like apples, bananas and oranges, but you’ll also find whole jackfruit, lychee, cotton candy grapes, starfruit and more.
- Sprouts’ Bulk Foods Department is legendary. You’ll find beans grains, granolas, spices, nuts, sweets and you can really scoop up the savings.
- Their Made-to-Order sandwiches at the Market Corner Deli start at just $3.99. That’s a bargain.
- I’ve never seen such a comprehensive Vitamin and Body Care Department in a food market before. It’s really extensive with over 7,500 products, featuring items with sustainable and ethically sourced ingredients.
- For me, the airy openness of the space and the genuinely enthusiastic and friendly staff not to mention the selection and prices, make it a real treat to shop here.
Sprouts Portugese Linguica Sausage
From the Butcher Shop at Sprouts, shoppers can enjoy meat cut in-house by highly trained butchers who grind more than 20 varieties of sausage daily. I tasted their Portuguese Linguica sausage at the grand opening and was so impressed, I had to bring some home, where it made its way into this baked spaghetti pie.
For The Sausage and Pasta Bake
Linguica sausage is heavily spiced with paprika, chiles and garlic. It’s rich, meaty and perfect for this baked spaghetti pie. You’ll want to get fresh sausages for this recipe.
- Sauté the links in a hot skillet to render some fat and get some golden color on the skin. You don’t need to cook the sausage completely, because it will continue to bake in the oven.
- Saute the onions in the fat rendered from the linguica, until they’re tender and set aside.
Easy Prep For Baked Spaghetti Pie
- In a hot oven, roast a whole, sweet bell pepper until the skin is blackened.
- Place the pepper in a bowl and cover with plastic wrap to cool.
- When the pepper has cooled, slip off the skins, remove the top and seeds and dice it.
- Pat the peppers dry to remove excess moisture.
- Grate the swiss cheese and set aside.
- Cut the tomatoes into quarters and remove the seeds and liquidy pulp. Too much liquid is your enemy in this dish, so you’ll want to make sure you’re not adding any excess.
- Dice the tomatoes and blot them dry with a paper towel. Set aside.
Assemble the Sausage and Pasta Bake
The most critical part of the spaghetti pie is to not overcook the pasta. In fact, you should undercook it. Otherwise it will be a mushy mess and you’re looking for structure in this pasta bake. Cook the pasta to a minute BEFORE al dente.
- Drain the pasta and add it back to the pot.
- Add the fresh spinach and olive oil to the pasta and toss to coat. The hot spaghetti will wilt the spinach.
- Whisk together the eggs, milk, half and half and salt and pepper.
- Add the red peppers, onions, tomatoes, cheese and sausage.
- Pour the egg mixture over the pasta mix.
- Toss with tongs until the ingredients are well combined.
- Transfer to a prepared 9″ springform pan and bake for 30 minutes. Rotate the spaghetti pie 180° in the oven to ensure even baking.
Tips On Serving Spaghetti Pie
- If the top of the spaghetti pie is getting too dark and crusty, lay a piece of tin foil over the top to stop the browning.
- The baked pasta is ready when no eggy juices are bubbling up.
- Let the pie rest in the pan for 10 minutes before removing the collar, allowing it to set and to be able to flip it onto your serving plate without falling apart.
- To serve, run a sharp knife around the collar to loosen any crusty bits from the sides of the pan.
- Remove the collar
- Place a large plate on top of the pie and quickly invert the pie onto the plate.
- Place the serving platter on the pie and invert again, so that the pie is right side up. Serve.
Feeds A Crowd
This hearty meal and will feed 6-8 people comfortably (depending on appetites). I like to serve it with a fresh green salad and good wine to balance with the richness of the dish. If you do have leftovers, you can wrap them well and freeze for up to a month — for one of those nights when you just don’t feel like cooking.
More pasta recipes you’ll love:
- Ultimate Mac and Cheese
- Creamy Pasta Primavera
- Pasta Fagioli (pasta fazool)
- Pan Seared Scallops over Spinach Pesto Pasta
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Baked Spaghetti Pie
- 1 pound fresh linguiça sausages not smoked
- 1 red bell pepper
- 1 medium yellow onion chopped
- 1 medium tomato
- ½ pound swiss cheese grated (plus extra for garnish)
- 5 ounces fresh spinach leaves
- 1 pound spaghetti
- 1½ teaspoons olive oil
- 4 large eggs
- ¾ cup milk
- ¾ cup half and half
- 1 teaspoon kosher salt
- ¾ teaspoon black pepper
- Use heavy duty aluminum foil to tightly wrap the bottom and sides of a 9″ springform pan, paying special attention to completely cover the bottom and side seams, so that no liquid escapes (you don’t want THAT mess). Place the pan on a sheet pan lined with foil or parchment paper and set aside.
- Preheat the oven to 375°. Place the bell pepper on a foil lined pan and roast for 30 minutes or until the skin is blackened and puffy and the pepper is tender. Transfer the pepper to a small bowl and cover tightly with plastic wrap to cool. Set aside.
- While pepper is roasting, cut the tomato in quarters and remove all the seeds and juice. Set the tomato in a small bowl lined with a paper towel and sprinkle lightly with salt. Set aside.
- Peel the skin from the roasted red pepper and remove the stem and seeds. Pat each piece completely dry with a paper towel and dice the pepper. Set aside.
- Heat a skillet over medium high heat and add the raw sausages. Cook the linguiça sausages to render the fat and sear the skin, turning occasionally so that every side gets browned, about 5-8 minutes. Transfer the sausages to a plate to rest. (Note: sausage will not be completely cooked through, but they will finish cooking in the oven).
- Add the chopped onion to the pan with the sausage fat and sauté for 3-5 minutes until tender and the onion has picked up the flavor of the sausage. Set aside.
- Bring a large pasta pot, filled halfway with water to a boil. When water starts to boil add a tablespoon of salt. Water will boil even more furiously. Add the pasta and cook to 2 minutes BEFORE the pasta is done. This is before al dente — the pasta will continue to cook in the oven and will soak up the liquids in the dish). Drain the pasta and transfer it back to the same pot it was cooking in. Drizzle with the olive oil and toss to coat.
- Add the raw spinach to the hot pasta and toss. The pasta will wilt the spinach naturally. When the spinach has wilted, add the diced tomato, sautéed onion, diced, roasted red pepper and grated swiss cheese. Toss to combine using a pair of kitchen tongs.
- Slice the sausages in half lengthwise and cut them into 1/2″ pieces. Add the sausage to the pasta mixture.
- In another bowl whisk together eggs, milk, half and half, salt and pepper. Pour the mixture over the pasta and toss well with the tongs until well combined.
- Spray the springform pan liberally with vegetable spray. Transfer the pasta mixture to the prepared springform pan and smooth out the top. Sprinkle with extra parmesan cheese.
- Bake for 30 minutes, then rotate the pan 180° in the oven and continue to bake for 15-20 minutes longer or until pie is solid and no egg juices bubble up from the center when tested with a knife.
- Remove the pie from the oven and let rest for 10-15 minutes before removing the foil. Any remaining juices should settle back into the dish. Run a sharp knife around the edges of the pan so the edges of the spaghetti pie don’t stick to the collar. Open the collar and carefully remove.
- Place a plate on the top of the pie and in one swift move, flip the pie upside down onto the plate. Place the platter you’ll be serving the spaghetti pie on, centered on the bottom part of the pie and flip once again so the crispy top is again right-side-up. Serve.