Creole Spaghetti Pie
Cuisine: Creole
  • ½ lb. Spaghetti (1/2 a package)
  • For the filling:
  • ½ cup bell pepper, diced, any color
  • ½ cup green onion, diced
  • ½ cup celery, diced
  • 2 tablespoons garlic, minced
  • 2 anchovies (or 1 tsp. anchovy paste)
  • 2 tablespoons sweet red wine or red balsamic vinegar
  • ½ lb. pork sausage, diced
  • 2 cups marinara sauce*
  • 1 tsp. oregano
  • 1 tsp. thyme
  • ½ cup Parmesan, grated (or Pecorino/Romano)
  1. For the filling:
  2. Put the diced sausage in the pan and cook until lightly browned.
  3. Put 1 tablespoon of olive oil in a pan and add the celery. Cook for several minutes and add the other diced vegetables. Cook over medium until soft, about 5 minutes. Set aside.
  4. Add the anchovies, oregano & thyme to the marinara sauce.
  5. Put everything back into the pan and stir in the marinara.
  6. For the spaghetti:
  7. Cook in salted water for seven minutes. Set aside.
  8. Thouroughly mix with the finished sauce.
  9. Top with the cheese and cook for 20 minutes in a 350 oven.
  10. Optional minced parsley on top is good.
* You can make your own Marinara or buy jarred, preferably Rao's.
Recipe by The FrangloSaxon Cooks at