On The Fly Spaghetti Pie - Baked Spaghetti

• 1 lb sweet Italian turkey sausage
• 1/2 lb spaghetti
• 1/8 teaspoon red pepper flakes
• 1 (24 ounce) jar spaghetti sauce, Classico, Newman's Own, divided
• 1/2 cup parmesan cheese, fresh grated not the ground kind
• 1/2 cup sour cream
• 1 cup Italian cheese blend, mozzarella

1. Pre-heat oven, or toaster oven, to 350 degrees.
2. Remove sausage from casings, crumble and brown in a frying pan until cooked through. Drain all oil from the sausage.
3. Mix the jar sauce with the sour cream. Ladle 1/4 cup of the sauce into the bottom of a 8x8, 9x9 or 10x10 baking dish. Top with 2 tsp of the fresh grated parmesan.
4. Meanwhile, cook spaghetti according to package directions, drain and toss with sausage, red pepper flakes, the remaining spaghetti sauce, 1/4 cup of the Parmesan cheese and 1/2 cup of the Italian cheese blend.
5. Place the spaghetti mixture on top of the sauce in the baking dish. Place the cheese mixture on top of the spaghetti.
6. Finish off with remaining cheese mixture on top.
7. Place baking dish in the oven for 20-25 minutes. Allow to cool for 10 minutes before serving with a crusty bread.
8. NOTE: The larger the dish you use, the thinner your recipe becomes in height. An 8x8 baking dish will yield a 3in high pie, whereas a 10x10 dish will yield a 2 inch high pie. You can also make this recipe with leftover spaghetti from a previous meal. Simply make sauce with the sour cream and mix with your spaghetti as in STEPS 3 & 4. Top off as in STEP 6 and bake as directed in STEP 7.

sweet italian turkey sausage, red pepper, spaghetti sauce, parmesan cheese, sour cream, italian cheese blend

Taken from www.food.com/recipe/on-the-fly-spaghetti-pie-baked-spaghetti-295693 (may not work)