Recipes Ingredients Meat & Poultry Beef Recipes Peas and Spaghetti Pie 2.8 (8) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 12 Yield: 1 9-by-13-inch casserole The peas in this yummy one-dish meal are tangled up in too many good ingredients, like sausage, ricotta, and swirls of spaghetti, to roll away. Ingredients Unsalted butter, for baking dish Salt and freshly ground pepper 1 pound spaghetti 1 tablespoon olive oil 1 Spanish onion, peeled and finely diced 1 pound (about 6 links) sausage, removed from casings and crumbled 2 cups fresh shelled peas, or 1 ten-ounce package frozen peas, thawed 1 cup heavy cream 8 large eggs 1 cup ricotta cheese Directions Preheat oven to 350 degrees. Generously butter a 9-by-13-inch baking dish, and set aside. Bring a large pot of water to a boil; add salt and spaghetti. Cook according to package directions until pasta is al dente. Transfer to a colander, and drain. Meanwhile, heat oil in a large saute pan over medium heat. Add onion; cook, stirring occasionally, until it is translucent, about 5 minutes. Add sausage, and cook, stirring frequently, until sausage is browned and cooked through, 5 to 10 minutes. Remove from heat; transfer mixture to a large bowl, reserving saute pan. Add peas and the cooked spaghetti to sausage mixture. Pour heavy cream into reserved saute pan; deglaze pan over medium-high heat by stirring up any browned bits from bottom of pan with a wooden spoon. Remove from heat, and stir cream into spaghetti mixture. In another large bowl, whisk together eggs and ricotta cheese; season with salt and pepper. Stir egg mixture into spaghetti mixture, and transfer to prepared baking dish. Place in oven, and bake until top is lightly browned and center is set, about 45 minutes. Remove from oven, and let rest a few minutes. Cut into squares, and serve. Rate it Print