Spaghetti Pie

This is a favourite meal in our household. I made a triple batch of it tonight -- one for supper and two for my freezer.

My boys eat this dish with "much gusto and relish". My three-year-old even managed to get spaghetti sauce on his socks at dinner tonight. Don't ask me how ...

Here is the recipe for a double batch:

500g Italian sausage, casings removed
2, 284ml cans of sliced mushrooms, drained
1 chopped onion
1 clove chopped garlic (or 1 tsp. from a jar)
1 1/2 tsp. dried oregano
1L tomato pasta sauce
4 C. small broccoli florets (frozen works well)
6 C. cooked whole wheat spaghetti
3 C. shredded part-skim mozzarella cheese

In a large saucepan over medium-high heat, cook sausage meat. Break up large chunks with a wooden spoon. Cook until meat is no longer pink. Drain in sieve to remove any fat. Return to saucepan and add mushrooms, onion, garlic and spices. Cook, stirring often, until vegetables are softened. Add pasta sauce and heat through.

Combine cooked spaghetti and sauce mixture. Arrange on the bottom of two 9x9" casserole dishes. Top with broccoli and sprinkle with shredded cheese. Bake uncovered for 30 minutes at 350F or until cheese is melted. Cut into wedges and serve. Each casserole serves 4.

Enjoy!