The FrangloSaxon Cooks

Louisiana Cuisines

  • Home
  • Recipe List
  • Tripping & Talking
  • Reviews & Recommendations
  • Privacy Policy

Creole Spaghetti Pie

March 29, 2022 by Carine Clary Leave a Comment

Can you say easy?

Savory, cheesy creole spaghetti “pie” perfect for parties or family gatherings. Feeds a variable number of peeps depending on side dishes. What you see here is half the recipe and it fed three very hungry Mardi Gras celebrants!

And yes, it’s more like a casserole in this presentation but you can cook it in two twelve inch pie pans and then it will truly be spaghetti ‘pie’.

Creole Spaghetti Pie

What you’ll need

  • Diced celery, bell pepper, garlic, and green onion (or white if it’s all you got)
  • Diced andouille sausage (I used Savoie’s, but lots of other choices)
  • Anchovies or anchovy paste (develops flavor, won’t taste fishy but you can skip)
  • Marinara Sauce (can be homemade or jarred. Rao’s is best, also Rao’s Arrabiata)
  • Red Balsamic Vinegar
  • Thyme & oregano
  • Grated Parmesan or Pecorino Romano
  • And spaghetti (or a bite-sized pasta with ridges, your choice)

 

 

Assembly & Cooking

This goes fastest if you use premade (by you) red sauce or jarred sauce (my fave). Most of the prep will therefore be some quick chopping and sauteeing. Do the andouille first then set aside: if it doesn’t render enough fat add a little olive oil and do the veg in the same pan. Then add the balsamic vinegar and the sauce and anchovies along with everything else and let the flavors mix for a couple.

Then cook the spaghetti in salted water for several minutes less than the package instructions, drain, mix into the sauce/sausage mixture, and put in the receptacle of your choice. Top with the cheese and put in a 350 oven for about 15 minutes.

If you’re serving later, cover with foil and cut the heat. It will stay warm for quite a while.

This can also be frozen and heated later. And enjoy with the salad below!

Sides and similar dishes

Orange Arugula Salad

Orecchiette with Tomato Shrimp Sauce


Creole Spaghetti Pie
 
Print
Author: Carine Clary
Cuisine: Creole
Ingredients
  • 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)
Instructions
  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.
Notes
* You can make your own Marinara or buy jarred, preferably Rao's.
3.4.3177

 

Filed Under: Casseroles, Creole Tagged With: Creole spaghetti Pie, Spaghetti Pie

Turkey Poulette

Turkey Poulette

Personal Picks

  • Turkey Poulette
  • Mussolini Sandwich
  • Fresh Corn Cakes
  • Chicken Mull
  • Salted Steens Ice Cream

Follow Us

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

About Me

Hello, I'm Carine Clary and I'm the FrangloSaxon.

And is that a word? In a word - Yes! It reflects my French connections in the south part of the state and the Anglo Saxon ones on the Arkansas state line. I grew up eating & loving all the foods of Louisiana and the idea is to collect lots of them right here on this website.

What you'll find here is food that reflects everybody's cooking. Creole we know. Cajun we know. But how about Croatian or Vietnamese....or Italian or German....or the underestimated plain Southern food they do so well in the upstate parishes?

They're all part of who we are so pull up your chair and join me for some good eats!

Search the FrangloSaxon

Search by Holiday

  • Bastille Day
  • Christmas
  • Fourth of July
  • Mardi Gras
  • New Year's
  • Revillon
  • St. Joseph's Day
  • Tet
  • Thanksgiving

Search by Tradition

  • Cajun
  • Creole
  • Croatian
  • German
  • Greek
  • Italian
  • Southern
  • Vietnamese
  • African
  • French
  • Turkish
  • Mexican
  • Irish
  • Links I Like

    • The Homesick Texan
    • Acadiana Table
    • Southern Souffle
    • Savory Spices
    • Well Being Secrets
    • Deep South Dish

Recent Posts

  • Italian Grilled Cheese Sandwich
  • Crabmeat St. Francis
  • Scallops Beurre Blanc
  • Slugburger
  • Fruit Fool

Popular Posts

Mussolini Sandwich

Back in pre World War II days it was actually possible to find restaurants in New Orleans which served something called the Mussolini Sandwich. The History Say what?? It is true and I have the ad to prove it. I thought it would be fun to recreate but needless to say there is no record… 

Read More »

Chicken Mull

Chicken Mull is the old name for Stewed Chicken in milk. It’s also sometimes called Jallop.  This is a cold weather, church supper dish that has spread from its Georgia Carolina origins and now pops up in a few other spots. If you want your kids to come home on their college breaks, make sure… 

Read More »

Creole Crab Cakes

Crispy Creole Crabcakes! Do you crave the crispiest creole crab cake on the planet? You’re in luck because it’s right here and easy to make. The point of your typical creole crab cake is crabby plus crispy with a shot of rémoulade on the side. You want lotsa lumps just barely held together with as… 

Read More »

Vietnamese Cucumber Salad

A Vietnamese cucumber salad that looks elegant and tastes really good. For some reason I’ve found that the dressing tastes better after it’s had a chance to set a spell, so if you have the time you should make it a day ahead or at least a couple of hours ahead but don’t add it… 

Read More »

Christopher Sandwich

For everyone coming off the post-July 4th carnivorous barbequed everything high, let me present the Christopher Sandwich. Almost vegetarian (except for the bacon) it’s both filling and light. The avocado and cheese stick to your ribs while the tomato, onion, olives, pickles, and mushrooms add interest and a salty tang.  And then there are the… 

Read More »

Turkey Poulette

Back in the eighties they made a TV movie about a post-apocalyptic world. They called it “The Day After” and anyone who’s surveyed their house, and especially their kitchen, the day after Thanksgiving has lived it. You think you’ll never eat again but by the next afternoon familiar hunger pangs kick in and you’re headed… 

Read More »

  • Home
  • Recipe List
  • Tripping & Talking
  • Reviews & Recommendations
  • Privacy Policy

Copyright © 2023 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress