Ingredients
1
pouch (4.7 oz) Betty Crocker™ roasted garlic mashed potatoes
3/4
cup water
3/4
cup milk
2
eggs, beaten
1
lb bulk mild Italian pork sausage
1
medium onion, chopped (1/2 cup)
1
cup tomato pasta sauce
1
teaspoon dried basil leaves
1/2
cup shredded Parmesan cheese (2 oz)
Preparation
Heat oven to 375°F. Spray 9-inch glass pie plate. Cook potatoes as directed on pouch—except use 3/4 cup water and 3/4 cup milk; omit butter. After 5-minute stand time, stir in eggs. Spread cooked potatoes mixture in bottom and up sides of pie plate, forming a crust.
Meanwhile, in 12-inch skillet, cook sausage and onion over medium-high heat, stirring frequently, until sausage is no longer pink; drain. Stir in pasta sauce and basil. Reduce heat to low; cook about 2 minutes, stirring occasionally, until hot. Pour into potato-lined pie plate.
Bake about 25 minutes or until crust edges just begin to turn golden brown. Sprinkle with cheese. Bake about 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.
