———————-EILEEN LAMPARELLI CGDR39A———————-
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
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
Yields
8 Servings