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1
-Combine about 1/2 pound of cooked spaghetti with 2 eggs beaten and 1/4 cup grated Parmesan cheese.
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2
If the pasta is cold, just run a little hot water on it to warm it up.
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3
This will make it easier to coat with the egg and cheese.
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4
On the other hand, if the pasta is fresh out of the pot, let it cool off before you pour egg into it, otherwise you will get scrambled egg in you noodles.
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5
-Pour coated pasta into a deep dish pie pan or a 9-inch baking dish.
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6
Set aside.
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7
-Chop up one medium onion, one bell pepper and about 1 cup mushrooms.
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8
I used baby bellas, but white mushrooms work too.
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9
-Saute one link of Italian sausage in a large pan.
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10
After about 5 minutes, move sausage to the side, add a little olive oil and cook the veggies.
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11
-Saute until veggies are soft.
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12
Remove sausage and set aside.
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13
-Take pan off of heat and add about a 1/2 cup sour cream and stir into veggies.You could also use ricotta or some marscapone here.
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14
I bet chevre would be yummy too.
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15
-To assemble the pie Pour the creamy vegetable mix onto the spaghetti crust.
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16
Next cut up the sausage and place a layer of pieces on the vegetables.
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17
Cover it all with a layer of spaghetti sauce and then a layer of shredded mozzarella.
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18
-Bake at 350F for about 30 minutes.
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19
*This dish is also great for freezing ahead of time.
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20
It will keep for months then just defrost a bit and bake.
