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Spaghetti Pie w/o Red Sauce




Source of Recipe


Martha Stewart


Recipe Introduction


MAKES 1 NINE-BY-THIRTEEN-INCH CASSEROLE;
SERVES 12


Recipe Link: http://marthastewart.com

List of Ingredients




Unsalted butter, for baking dish

Salt and freshly ground pepper

1 pound spaghetti

1 tablespoon olive oil

1 Spanish onion, peeled and finely diced

1 pound sausage (about 6 links), removed from casings and crumbled

2 cups fresh shelled peas or 1 ten-ounce package frozen peas, thawed

1 cup heavy cream

8 large eggs

1 cup ricotta cheese




Recipe



Preheat oven to 350°. Generously butter a 9-by-13-inch baking dish, and set aside. Bring a large pot of water to a boil; add salt and spaghetti. Cook according to package directions until pasta is al dente. Transfer to a colander, and drain.

Meanwhile, heat oil in a large sauté pan over medium heat. Add onion; cook, stirring occasionally, until it is translucent, about 5 minutes. Add sausage, and cook, stirring frequently, until sausage is browned and cooked through, 5 to 10 minutes. Remove from heat; transfer mixture to a large bowl, reserving sauté pan.

Add peas and the cooked spaghetti to sausage mixture. Pour heavy cream into reserved sauté pan; deglaze pan over medium-high heat by stirring up any browned bits from bottom of pan with a wooden spoon. Remove from heat, and stir cream into spaghetti mixture.

In another large bowl, whisk together eggs and ricotta cheese; season with salt and pepper. Stir egg mixture into spaghetti mixture, and transfer to prepared baking dish. Place in oven, and bake until top is lightly browned and center is set, about 45 minutes. Remove from oven, and let rest a few minutes. Cut into squares, and serve.