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1
Preheat the oven to 375 degrees.
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2
Generously butter a springform pan (such as a cheesecake pan) and sprinkle with bread crumbs.
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3
Set aside.
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4
Put the pasta in a large pot of boiling salted water.
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5
Cook at a rolling boil for 7 min.
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6
Drain and run cool water over it; set aside.
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7
Put the sausage meat in a cool skillet and brown it slowly, separating it into a crumbly mix.
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8
While which is going on, make a white sauce for the pasta by melting the butter in a skillet and browning the minced onion.
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9
Then add in the flour and mix well.
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10
Slowly pour in the heated stock and continue to simmer for a few min till the mix thickens.
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11
Add in the white pepper and lemon juice.
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12
In a large bowl combine the pasta, sauce, Parmesan cheese, cheddar cheese, Large eggs, and salt; mix well.
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13
Set aside for a few min.
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14
Remove the browned sausage meat from the skillet and pour out any fat.
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15
Wipe out the skillet and add in the butter and safflower oil.
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16
Saute/fry the green peppers and onions till they are limp and add in this to the meat, along with the cheddar cheese, parsley, and black pepper.
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17
Mix well.
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18
To assemble the dish, put half the pasta mix in the pan.
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19
Make a deep depression in the middle, leaving a 1/2-inch space around the edges.
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20
Heap the meat mix into the depression, mounding it in the middle.
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21
Pat it down solidly.
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22
Place the rest of the pasta on top and smooth it over.
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23
Top with any leftover bread crumbs and dot with butter.
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24
Bake for 35-40 min, till the top is brown.
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25
Let stand for a few min before removing the outside ring of the pan.
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26
Don't bother to remove the bottom.
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27
Serve with Tomato and Sweet Red Pepper Sauce (recipe can be found in Miscellaneous section).
