Prep 10 mins
Cook 30 mins
- Break spaghetti in half.
- Cook in boiling salted water until done.
- While still warm, combine spaghetti with eggs and Parmesan.
- Pour into a well greased 10 inch pie plate and pat mixture up and around sides with a spoon.
- Melt butter, add onion and saute until limp.
- Stir in sour cream and spoon over spaghetti.
- Remove sausage from casing, crumble and cook in skillet until done.
- Add tomato paste and water to sausage.
- Simmer 10 minutes.
- Spoon sausage on top of sour cream/spaghetti mixture.
- Bake at 350 degrees for 25 minutes.
- Arrange Mozzarella on top and return to oven until cheese melts.
- Note: This is yummy and freezes well before baking, so make 2 at a time.
I've enjoyed this recipe for years. A few sprinkles of oregano is a must for me to make the sauce less "tomato-y," and sometimes I add a clove of fresh garlic. The sour cream layer sets this recipe apart from others (and I am not even a sour cream fan). I also cover the dish with foil for most of the baking to keep the noodles from getting crispy on the edges. Last time I made this I used chicken sausage and it worked great. When I reheat leftovers I like to top with some addt. spaghetti/pizza sauce. Thanks Keen, for posting. Roxygirl
This is one of the favorite things my mom used to make. I was going to post it, but your recipe is almost the same so I thought I'd just rate yours. The only difference is that my mom's recipe called for 2 cloves of minced garlic, and 1/2 C of chopped bell pepper, which I think really are great additions for this recipe. We always used bulk italian sausage so that we didn't have to mess with removing the casing, which makes it a little easier. I have to say this version of Spaghetti Pie that uses sour cream, really is awesome, I can't imagine not using sour cream, as that was always one of my favorite flavors of this dish. Glad to see it here!
I substituted ranch dip for the sour cream but it was still delicious..