Upside-Down Fettuccine Bake

A different way for a one-pan pasta dish.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 1  lb bulk Italian sausage (hot or sweet)
• 1⁄4 cup  chopped onion
• 1 (16 ounce)  canned diced tomatoes, drained
•  salt and pepper
• 1  teaspoon dried oregano leaves or 1  teaspoon  dried Italian herb seasoning, crushed
• 1  cup  shredded mozzarella cheese
• 1⁄2 cup  grated parmesan cheese, divided
• 0.5 (1 lb) package fettuccine, cooked
• 3  eggs, slightly beaten
• 2  tablespoons butter
• 2  tablespoons  chopped fresh parsley or 2  teaspoons dried parsley
• 1⁄4 teaspoon garlic powder
•  additional parmesan cheese

Directions

1. Preheat oven to 350 degrees.
2. While oven heats, brown sausage in a 10-inch oven-proof skillet, crumbling sausage as it cooks; drain and discard fat. Add onion to skillet; cook until tender. Stir in tomatoes salt, pepper and oregano; bring to a boil. Simmer 20-25 minutes, stirring occasionally. Stir in mozzarella cheese. Sprinkle 1/4 cup Parmesan cheese over meat mixture; don't mix.
3. Meanwhile, cook fettuccine according to package directions; drain.
4. Combine remaining 1/4 cup Parmesan cheese, eggs, margarine, parsley and garlic powder. Toss hot noodles with egg mixture. Spread noodle mixture over meat mixture in skillet. Transfer to preheated oven; bake 25 minutes.
5. Invert skillet onto serving platter; lift off skillet. Sprinkle top with additional parmesan cheese. Cut into wedges and serve.