Sausage-Pepperoni Spaghetti Pie
Steamed Broccoli and Carrots
Ingredients
- ½ (16-oz) pkg spaghetti
- ½ lb ground pork sausage
- ½ (3.5-oz) pkg sliced pepperoni, divided
- 3 Tbsp butter
- ¼ cup all-purpose flour
- ¾ cup milk
- ½ (24-oz) jar pasta sauce
- 2 cups shredded mozzarella cheese, divided
Instructions
- Preheat oven to 350°F. Cook spaghetti according to package directions; drain and place in a large bowl.
- Meanwhile, cook sausage and half of pepperoni in a large skillet over medium heat until sausage is browned and crumbly. Drain and add to spaghetti. Wipe skillet clean.
- Melt butter in same skillet over medium heat; add flour, and cook, stirring constantly, 2 minutes.
- Gradually add milk, and pasta sauce, stirring until smooth. Cook, stirring occasionally, until thickened and bubbly. Gradually stir in 1½ cups cheese until melted. Add to spaghetti mixture; toss.
- Spoon mixture into a greased 11x7-inch baking dish; cover and bake 20 minutes. Uncover; sprinkle with remaining ½ cup cheese, and top with remaining pepperoni. Bake 10 minutes longer or until hot and bubbly.
Side Dish Ingredients
- 1 (12-oz) pkg broccoli florets and baby carrots
- 1 tsp garlic salt
- 1 Tbsp butter, softened
Side Dish Instructions
- Steam vegetables according to package directions; toss with garlic salt and butter.
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