Updated: Monday, 26 Nov 2012, 3:41 PM CST
Published : Monday, 26 Nov 2012, 7:03 AM CST
Recipe from viewer Heidi Fagre.
1 pound spaghetti
4 eggs, lightly beaten
2/3 cup grated Parmesan cheese
1 cup chopped onion
1/4 cup butter, cubed
2 cups sour cream
2 tsp Italian seasoning
2 pounds bulk pork sausage
2 cups water
1 can (12 oz) tomato paste
1 cup shredded part-skim mozzarella cheese
1/2 cup shredded cheddar cheese
(Makes three pies.)
Cook spaghetti, drain and place in large bowl. Add eggs and Parmesan cheese. Transfer to to three greased 9 in. pie plates; press mixture onto bottom and up the sides to form a crust. Set aside.
In a large saucepan, saute onion in butter until tender. Remove from heat; stir in sour cream and Italian seasoning. Spoon onto the crusts.
In a large skillet; cook sausage until no longer pink; drain. Stir in water and tomato paste. Bring to a boil. Simmer for 5-10 minutes or until thickened. Spoon over sour cream mixture. Sprinkle with mozzarella and cheddar cheese.
If freezing, cover and freeze. If baking right away, cover and bake at 350 for 35-40 minutes. To Serve: Completely thaw and remove from refrigerator 30 minutes before baking as above.