"When the moon hits your eyes...

...like a big (pasta) pie, that's amore!" Dean Martin wasn't too far off on that one! Even though he did say pizza instead of pasta. But, as long as this takes to cook, you want it to be worth it....and boy was it! Not only was it delicious, but it made a TON and induced feet-kissing from my adoring husband. (Ok, not really....but he did say it was excellent! I wonder what kind of magic food it would take to get the feet-kissing.....lol) Honestly, though, we could probably eat on this for a week or more. Unfortunately, it doesn't look very pretty once you cut into it, and without cutting into it, it just looks like a ginormous pie, so I didn't get any pictures. But despite being attractively-challenged, this is a meal you don't want to miss out on!

Baked Angel Hair
adapted from Giada De Laurentiis

1 lb. mild Italian turkey sausage, casings removed
1/3 c. dry red wine (I used a cabernet)
3 c. marinara sauce
8 oz. angel hair pasta
8 oz. mozzarella, diced
1 c. freshly grated Parmesan
1 pkg. frozen puff pastry (2 sheets), thawed

Add the sausage and wine to a frying pan. Cook over medium-high heat until the wine evaporates and the sausage is brown, breaking the pieces with the back of a spoon, about 8 minutes. Add the marinara sauce and combine.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the angel hair and coo5 k for 1 to 2 minutes, stirring constantly, until pasta is still slightly crunchy and undercooked. Drain. Toss the angelhair with the sausage and marinara. Cool completely. Add the mozzarella and parmesan and toss to combine.

Preheat the oven to 375 degrees F.

Roll out 1 pastry sheet on a floured surface to a 13 1/2 inch square. Transfer to a 9 inch springform pan, allowing the excess pastry to hang over the rim. Spoon the pasta mixture into the pan. Place the second pastry sheet atop the pasta filling. Pinch the edges of the pastry sheets together to seal. Trim the overhanging pastry edges to about 1 inch. Fold the pastry edges in to form a decorative border. Cut a slit in the center of the top pastry to allow the steam to escape.

Bake until the pastry is brown and puffed on top, about 1 hour and 30 minutes. Let stand for 20 minutes. Remove the pan sides and serve.