I love it when pantry staples can be used for an interesting dish. My family will take spaghetti any way we can get it, and this dish is a tidy way to eat it. I love the texture of the pasta crust, and the fact you can assemble this pie ahead of time is a bonus.
6 ounces spaghetti noodles
1/3 cup Parmesan cheese
2 eggs, beaten
1 tablespoon of butter
1/4 cup minced onion
1 cup sour cream
1 pound sausage (I grind my own from pork butt, and add Penzy’s Breakfast Sausage Seasoning, salt, pepper and fennel)
6 ounce can tomato paste
1 cup of water
2 teaspoons dried basil
1 1/2 teaspoons of dried oregano
About 8 ounces mozzarella cheese
Break spaghetti into pieces, and cook in boiling water. After draining, let spaghetti cool until very warm. Do not add the egg when the pasta is too hot. If you put raw egg on hot spaghetti, it will scramble the eggs. Add the eggs and the Parmesan cheese to the warm spaghetti. Grease a pie plate, and pour the spaghetti in the pan, and push up against the sides and bottom of the pie plate to form a crust.
Sautee onion in butter until limp. Turn off heat and add sour cream. Pour over spaghetti crust.
Cook sausage until no longer pink, and it is crumbled. Drain. Mix in tomato paste, basil, oregano and water with the meat, and boil. Lower to a simmer and cook about 5 minutes. Pour over crust. Put mozzarella cheese on top. Bake at 350 for about 20-30 minutes or until browned.