RCI-ND.006.0059.001
Pasta Pie with Broccoli and Italian Sausage
Original recipe Author: Sandra Woodruff, Christopher Saudek Yield: 6 servings
Prep20 min
Cook10 min
Total30 min
Servings4
Difficultyintermediate
Ingredients
- turkey Italian sausage12 ouncescasings removed
- 1½ cups
- -ounce package frozen chopped broccoli or spinach10 unitthawed
- 1 teaspoon
- 2½ cups
- shredded reduced-fat mozzarella or provolone cheese1¼ cups
- fat-free egg substitute2 cups
- 2 tablespoons
- 1 unit
Method
1
Heat a large skillet over medium-high heat and add the turkey Italian sausage, breaking it into small pieces with a spoon. Cook until browned, about 5-7 minutes, then transfer to a plate.
2
In the same skillet, add the chopped fresh mushrooms and crushed garlic, stirring occasionally until the mushrooms release their moisture and begin to soften, about 4-5 minutes.
3
Return the cooked sausage to the skillet and add the thawed broccoli, stirring to combine all ingredients evenly. Cook for another 2-3 minutes until heated through.
4
In a large bowl, whisk together the fat-free egg substitute, shredded mozzarella or provolone cheese, and grated Parmesan cheese until well combined.
5
Add the cooked thin spaghetti to the egg mixture and toss gently until all pasta strands are coated evenly.
6
Fold the sausage and vegetable mixture into the pasta and egg combination, stirring gently to distribute ingredients throughout without breaking the pasta.
7
Preheat the oven to 375°F and lightly coat a 9-inch round or 8-inch square baking dish with olive oil cooking spray.
8
Transfer the pasta mixture to the prepared baking dish, spreading it evenly and pressing gently to create an even layer.
9
Bake in the preheated oven for 30-35 minutes until the top is set, lightly golden, and a knife inserted in the center comes out clean.
10
Remove from the oven and let cool for 5 minutes before slicing into wedges or portions and serving.