Top Review by Roxygirl in Colorado
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
- 6 ounces spaghetti
- 2 eggs, beaten
- 1⁄4 cup freshly grated parmesan cheese
- 2 tablespoons butter
- 1⁄3 cup chopped onion
- 1 cup sour cream
- 1 lb Italian sausage
- 1 (6 ounce) can tomato paste
- 1 cup water
- 4 ounces mozzarella cheese, sliced
Directions See How It's Made
- 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.