This Easy Baked Spaghetti Pie recipe is full of pasta, Italian sausage, mushrooms, and black olives, and features a rich tomato sauce full of three kinds of cheese, fontina, feta, and Parmesan! It's the ultimate comfort food, freezes well and a great casserole to take to a new neighbor or sick friend!
Preheat the oven to 400 degrees. Lightly spray a non-stick cooking spray in one large 13x9 baking dish with high sides or, if you are going to be dividing up the mixture, several smaller baking dishes or deep dish pie pans.
Add the spaghetti to a large pot of boiling salted water over medium-high heat. Cook the noodles according to the package directions for al dente.
While the noodles boil, brown the Italian sausage in a large Dutch oven over medium-high heat. Use a potato masher to break up the sausage into small crumbles. When the sausage is broken up, add the mushrooms, onion, garlic and drained black olives and continue cooking for about 7 minutes. When the meat is browned, remove the pan from the heat and drain any fat.
Add the can of undrained tomatoes and the can of stewed tomatoes to the meat mixture and use a fork to break up the tomatoes. Add 1 tsp salt, 1/2 tsp black pepper, and 1 Tbsp Italian seasoning and mix well. Cook for a few minutes to allow the flavors to blend.
When the spaghetti is cooked, drain the pan and add the spaghetti back it. Set aside.
In a medium sized bowl beat the eggs and heavy cream until everything is thoroughly mixed. Add the fontina and feta cheese and 4 ounces of the Parmesan cheese.
Pour the meat sauce over the spaghetti and mix well. Add the egg mixture and continue mixing until everything is well combined.
Pour this mixture into the prepared baking dish and use a pancake turner or spatula to smash it down to compact the noodles. Sprinkle the remaining parmesan cheese over the top and bake uncovered for 25-30 minutes or until it is hot and bubbly and the cheese has melted. Let the dish rest for 10 minutes garnish with fresh basil, slice and serve.
Notes: To make Spaghetti Pie ahead, cover the unbaked pie and refrigerate it for up to 48 hours or freeze it. When you are ready to bake it, allow the frozen pie to thaw in the refrigerator overnight and bake as directed.[nutrition-label]