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| SAUSAGE SPAGHETTI PIE | ||
| Yields 3 pies (6 servings each) | ||
| 1 pkg. (1 lb.) spaghetti 4 eggs, beaten 2/3 cup grated Parmesan cheese 1 cup chopped onion 1/4 cup butter or margarine 2 cups (16 oz.) sour cream 2 tsp. Italian seasoning 2 lbs. bulk pork sausage 2 cups water 1 can (12 oz.) tomato paste 1 cup (4 oz.) shredded mozzarella cheese 1/2 cup shredded cheddar cheese |
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| Cook spaghetti according to package directions; drain and place in a large bowl. Add eggs and Parmesan cheese. Transfer to three greased 9-in. pie plates; press mixture onto bottom and up the sides to form a crust. Set aside. In a saucepan, saute onion in butter until tender. Remove from the heat; stir in sour cream and Italian seasoning. Spoon into the crusts. In a skillet, cook the sausage over medium heat until no longer pink; drain. Stir in water and tomato paste. Simmer, uncovered, for 5-10 minutes or until thickened. Spoon over sour cream mixture. Sprinkle with mozzarella and cheddar cheeses. Cover and freeze two pies for up to 1 month. Cover and bake third pie at 350 for 35-40 minutes or until heated through. To use frozen pies completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Bake as directed. |
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