Soulful Spaghetti Pie

In times of solace and support, when the heart longs for the comforting embrace of a homemade meal, the Spaghetti Pie steps up as the ultimate funeral casserole. It captures all the mouthwatering essence of lasagna—creamy ricotta, savory sausage, vibrant tomato sauce, and that irresistible, golden-crisp mozzarella topping—without the fuss of meticulous layering.

Cooked lovingly in a trusty cast-iron skillet, this pie isn't just a weeknight wonder; it's a culinary masterpiece that you can proudly present at the table. Paired with a simple Caesar salad and warm baguette or garlic bread, it transforms any gathering into a comforting, heartfelt experience.

But the Spaghetti Pie is more than just a meal; it's a gesture of care that transcends its deliciousness. It's a portable dish, perfect for delivering to someone in need—whether they're recovering from illness or celebrating the arrival of a new family member. Worried about parting with your treasured cast-iron skillet? Fear not! Bake this pie in a disposable aluminum pan, and your generosity knows no bounds.

This recipe, dear friends, is the embodiment of flexibility. It bends to your preferences effortlessly. Crave a meatless masterpiece? Swap in Impossible Foods' Savory Sausage, or enrich it with a handful of wilted spinach mingling with the savory sausage. Want more nutrition? Toss in some chopped broccoli florets during the pasta's final minutes.

So, in times of tribulation or celebration, remember the Spaghetti Pie—it's the casserole that speaks the language of comfort, compassion, and culinary delight.

Print

With ImageWithout Image

Spaghetti Pie

Author Amber Carvaly

This spaghetti pie is a fun twist on a classic Italian dish, layering flavorful vegan sausage, sautéed vegetables, and a creamy tofu-ricotta mixture with tender spaghetti noodles. The result is a comforting and satisfying meal that's sure to impress. The combination of the tangy tomato sauce, fragrant herbs, and gooey cheese makes for a delicious and cohesive dish that's perfect for a family dinner or a potluck.

Cook modePrevent screen from turning off

Ingredients

• 8 oz. (1/2 package) spaghetti
• 3 tsp. vegetable oil, divided
• 2 vegan italian sausages
• 1 large green bell pepper, seeded and chopped
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 (15-oz.) can tomato sauce or puree
• 1 tsp. Italian seasoning blend, divided
• 1/4 tsp. kosher salt
• 1/2 tsp. black pepper, divided
• 1/4 cup soft tofu pureed
• I toss mine in the blender. You can use Medium Firm if you can’t find Soft as it can often be a total pain to find. Soft comes in a little box and you’ll usually find it on a shelf rather than in the refrigerated section.
• 1/2 cup non dairy ricotta cheese
• 1 cup shredded non dairy mozzarella cheese, divided

Instructions

1. Place a 10-inch cast-iron skillet or other ovenproof skillet in the oven and preheat the oven to 375°F. Bring a pot of salted water to a boil and cook spaghetti according to package directions.
2. While pasta cooks, heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the sausages and brown, breaking the pieces into small chunks with a spoon, until cooked through, about 6 to 8 minutes.
3. Add the bell pepper and cook until softened, about 5 minutes. Transfer the sausage mixture to a medium mixing bowl, set aside.
4. Adding more oil to the skillet if needed, sauté the onion over medium-high heat until softened and translucent, about 4 minutes. Add the garlic and cook, stirring constantly, for 1 minute.
5. Stir in the tomato sauce or puree and 1/2 teaspoon Italian seasoning. Bring to a simmer, and cook for 4 minutes to allow flavors to meld. Season with salt and 1/4 teaspoon pepper, adding additional if desired. Remove from heat.
6. In a blender, gently blend up your tofu, ricotta, the remaining 1/4 teaspoon black pepper, and remaining 1/2 teaspoon Italian seasoning until smooth. (Now is the best time to blend the tofu because you are adding the cheese and you won’t run the risk of overheating your blender because of the lack of liquid in it)
7. Add the cooked, drained spaghetti to the bowl with the sausage.
8. Stir in the ricotta mixture, about half the tomato sauce (about 1 cup) and 1/2 cup mozzarella cheese. Use tongs to mix the spaghetti thoroughly with the other ingredients.
9. Remove the hot cast-iron pan from the oven. Using a basting or pastry brush, brush the remaining 1 teaspoon oil over the bottom and sides of the pan. Immediately pour the spaghetti mixture into the pan, using a spoon or tongs to distribute it evenly.
10. Smooth the remaining tomato sauce over the top of the spaghetti and sprinkle with the remaining 1/2 cup mozzarella cheese.
11. Return the pan to the oven and bake for about 30 minutes, until the cheese is bubbly and slightly browned. Remove from the oven and let sit for about 5 minutes before cutting into wedges and serving.

Funerals, Pasta, Casserole

Funeral Casserole

American