Ingredients: |
Ingredients: 1/2 to 1 # package spaghetti/angel hair pasta (GF/ lo carb: may sub spagetti squash, spiralized veggies or soy pasta) 3 eggs, beaten 1/2 c Parmesan grated ((Romano ok to substitute) 3/4 c finely chopped fresh onion 2 T butter (or olive oil) 1.5 c sour cream (12 oz) 1# Italian sausage, raw, bulk or casings removed 1x6 oz can tomato paste (or 12 oz tomato sauce, spag sauce or other) 1 c water (omit if using other than the tomato paste) 8 oz shredded Mozzarella
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Directions: |
Directions:Break spaghetti in half, cook to al dente, drain, rinse briefly to cool. While spaghetti is warm, but not too hot, combine eggs and Parmesan cheese. Usine 2, 10 inch pe plates or a one 13-x9 inch pan, spray Pam and then press the egg/cheese/spaghetti mixture. Sauté onion with butter/olive oil or microwave, combine with sour cream and spread over the spaghetti crust, particularly to the edges of the pan. Meanwhile, brown sausage, drain fat, add tomato paste and water (or 12-16 oz other tomato sauce option) and simmer for 10 minutes. Spoon over the sour cream mixture. Bake @350º F for 25 minutes, then add the mozzarella, return to oven until cheese melts (or brown if you like, but watch it!). Can prep to the pre-bake stage, then cover with plastic &/or foil, freeze, attaching bag of mozzarella, thaw and follow baking instructions. |