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Spicy Pasta Pie Recipe

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This recipe for Spicy Pasta Pie, by , is from The Tasty Bourgeois Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Allie Bourgeois
Added: Thursday, March 8, 2007


1 pack of Angel Hair Pasta
1 pound breakfast sausgae (Jimmy Dean Spicy)
1/2 cup chopped onion
1 clove garlic, minced
1 (7 1/2) ounce can tomatoes, cut up
1/2 of a 6-ounce can (1/3 cup) tomato paste
1 teaspoon Italian seasoning
1/8 teaspoon crushed red pepper
Nonstick spray coating
1 cup shredded mozzarella cheese (4 ounces)
2 tablespoons grated Parmesan or Romano cheese (Harriet likes me to use both at the same time)

Cook pasta according to package directions. Drain well. Set aside.

Meanwhile, in a large skillet cook sausage, onion and garlic till sausage is no longer pink and onion is tender. Drain fat, if necessary.

Stir in undrained tomatoes, tomato paste, Italian seasoning, and crushed red pepper. Spray a 9-inch quiche dish with nonstick spray coating. Place half of the cooked pasta in the bottom of the dish. Top with half of the cheese and half of the sausage mixture. Repeat layers.

Cover the dish loosely with foil. Bake in a 350 oven for 25 to 30 minutes or till heated through. Top with Parmesan. Let stand 10 minutes. Cut into wedges to serve.

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