Preparation time: 30 minutes

Baking time: 20 minutes

• Spaghetti Pie

Simple, yet so comforting. This dish is perfect for using up leftover spaghetti (which is a shame to waste) and a stash of browned sausage in the freezer, but it is also easy to assemble from scratch as I do here. I use a 7-inch glass pie pan, but an 8-inch pan also works.

makes 2 servings

• 4 ounces gluten-free spaghetti (see Measuring Spaghetti, below)
• 1 large egg
• 1 tablespoon olive oil
• 2 tablespoons grated Parmesan cheese or soy Parmesan
• ½ cup light sour cream or sour cream alternative
• 4 ounces gluten-free Italian sausage meat
• ¾ cup store-bought gluten-free marinara or homemade Spaghetti Sauce (see recipe)
• ¼ cup (1 ounce) shredded mozzarella cheese or cheese alternative

1. Place a rack in the middle of the oven. Preheat the oven to 350°F. Generously grease a 7-or 8-inch glass pie pan.

2. Cook the spaghetti in boiling, salted water according to package directions until cooked through but still firm to the bite. Drain and return to the pot. Meanwhile, whisk together the egg and olive oil in a small bowl, and then whisk in the Parmesan until thoroughly blended. Toss this mixture with the still-warm spaghetti until it is thoroughly coated. Press the spaghetti on the bottom and up the sides of the pie pan to form a crust. Spread the sour cream in the middle of the spaghetti, but not on the crust edges.

3. Meanwhile, in a medium skillet, cook the sausage over medium heat until browned, 3 to 4 minutes; drain any fat. Pour the spaghetti sauce into the skillet and stir until well blended.

4. Spoon the sausage mixture on top of the sour cream in the spaghetti crust; the sauce should cover the sour cream. Bake for 15 minutes. Sprinkle the mozzarella on top and bake until the cheese is melted and slightly browned, about 5 minutes.

MEASURING SPAGHETTI Two ounces is the typical recommended serving of uncooked spaghetti. So, for two people how much is 4 ounces of uncooked spaghetti? It’s one-fourth of a typical 16-ounce package.

Per serving: 595 calories; 25g protein; 34g total fat; 3g fiber; 48g carbohydrates; 158mg cholesterol; 738mg sodium