| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Italian, Pasta |
8 |
Servings |
INGREDIENTS
| 1 |
pk |
(8 oz) spaghetti |
| 2 |
|
Eggs; beaten |
| 1/3 |
c |
Grated parmesan cheese |
| 1/2 |
c |
Onion; finely chopped |
| 2 |
tb |
Margarine |
| 1 |
|
Carton; (8 oz) sour cream |
| 1 |
lb |
Italian or turkey sausage |
| 1 |
cn |
(6 oz) tomato paste |
| 1 |
c |
Water |
| 4 |
oz |
Mozzarella cheese; sliced |
INSTRUCTIONS
Break spaghetti in half, and cook as directed on package until al dente;
drain. While spaghetti is warm, combine with eggs and parmesan cheese.
Press spaghetti into bottom and up sides of a well greased, 10" pie plate
with a spoon. Saute onion in margarien, mix with sour cream and spread over
crust. At the same time, brown sausage in large skillet; drain fat. Stir in
tomato paste and water. Bring to a boil; reduce heat. Simmer uncovered 10
minutes, stirring occasionally. Spoon over sour cream mixture. Cover dish
with foil, and freeze. To prepare for serving, thaw pie and cheese. Bake
pie uncovered in preheated 350 oven for 25 minutes. Arrange mozzarella
slices on top. Return pie to oven until cheese melts.
NOTE: Instead of the sausage a lot of times I just use ground beef and it
still tastes great.
Posted to MC-Recipe Digest by "Chris or Terri Weidman"
<weedbear@infowest.com> on May 8, 1998
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