| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Pasta, Casseroles |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Spaghetti |
| 3 |
|
Eggs; beaten |
| 1/2 |
c |
Grated parmesan cheese |
| 4 |
tb |
Butter |
| 1/2 |
c |
Onion; chopped |
| 1 1/2 |
c |
Sour cream |
| 2 |
lb |
Italian sausage |
| 12 |
oz |
Tomato paste |
| 2 |
c |
;water |
| 8 |
oz |
Mozzarella cheese |
INSTRUCTIONS
EILEEN LAMPARELLI CGDR39A
Break the spaghetti in half; cook and drain. While its still warm, combine
the spaghetti with the eggs and parmesan cheese. Pour into 2 10-inch pie
plates and pat the mixture up and around the sides with a spoon. Melt the
butter and cook the onion till limp. Stir in sour cream and spoon over
spaghetti. Remove the sausage from the casing, crumble and cook in a
skillet till done. Drain. Add tomato paste and water. Simmer for 10
minutes. Spoon the sausage mixture on top of the sour cream. Bake at 350
for 30 minutes. Arrange the mozzarella on top and return to the oven until
the cheese melts.
From the MM database of Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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