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UPSIDE DOWN FETTUCCINE PIE 
1/2 lb. Italian sausage, casing removed
1/4 c. chopped onion
1 garlic clove, minced
1 (16 oz.) can tomatoes
1 tsp. oregano leaves
1/2 c. (2 oz.) shredded Mozzarella cheese
1/4 c. (1 oz.) grated Parmesan cheese
8 oz. hot cooked fettuccine noodles
1/4 c. (1 oz.) grated Parmesan cheese
3 eggs, slightly beaten
2 tbsp. butter
2 tbsp. chopped parsley

Brown meat in a 10-inch oven-proof skillet; drain. Add onion and garlic; cook until tender. Stir in tomatoes and oregano; bring to boil. Simmer 20 minutes, stirring occasionally. Stir in Mozzarella cheese. Sprinkle Parmesan cheese over tomato mixture.

Toss noodles with combined remaining ingredients. Spread noodle mixture over Parmesan cheese. Bake at 350 degrees for 25 minutes. Invert on serving platter. Sprinkle with additional Parmesan cheese, if desired. Cut into wedges. Makes 6 servings.

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