This may be served right out of the oven (after it rests for about 5 minutes) or it can wait for an hour. It is quite good just warm. Any leftovers should be rewarmed slightly (covered).

PASTA:

3/4 lb. spaghettini
3 tbsp. unsalted butter
1 sm. onion, finely chopped
3 tbsp. flour
1 1/2 c. hot chicken stock
1/4 tsp. white pepper
1 tsp. fresh lemon juice
6 tbsp. Parmesan cheese, freshly grated
1 c. grated mild Cheddar cheese
3 lg. eggs
1/2 tsp. salt

FILLING:

3/4 lb. sausage meat
1 tbsp. unsalted butter
1 tbsp. safflower oil
3/4 c. coarsely chopped green peppers
1 3/4 c. coarsely chopped onions
1/3 c. grated mild Cheddar cheese
3 tbsp. chopped fresh parsley
1/2 tsp. black pepper

Preheat the oven to 375 degrees. Generously butter a springform pan (such as a cheesecake pan) and sprinkle with bread crumbs. Set aside.

Put the pasta in a large pot of boiling salted water. Cook at a rolling boil for 7 minutes. Drain and run cold water over it. Set aside.

Put the sausage meat in a cold skillet and brown it slowly; separating it into a crumbly mixture.

While that is going on, make a white sauce for the pasta by melting the butter in a skillet and browning the chopped onion. Then add the flour and mix well. Slowly pour in the heated stock, and continue to simmer for a few minutes until the mixture thickens. Add the white pepper and lemon juice.

In a large bowl, combine the pasta, sauce, Parmesan cheese, Cheddar cheese, eggs, and salt. Mix well. Set aside for a few minutes.

Remove the browned sausage meat from the skillet and pour out any fat. Wipe out the skillet and add the butter and safflower oil. Saute the green peppers and onions until they are limp and add this to the meat, along with the Cheddar cheese, parsley, and black pepper. Mix well.

To assemble the dish, put half the pasta mixture in the pan. Make a deep depression in the middle, leaving a 1/2 inch space around the edges. Heap the meat mixture into the depression, mounding it in the middle. Pat it down solidly. Place the rest of the pasta on top and smooth it over. Top with any leftover bread crumbs and dot with butter.

Bake for 35 or 40 minutes, until the top is brown. Let stand for a few minutes before removing the outside ring of the pan. Do not bother to remove the bottom. Serve with Tomato and Sweet Red Pepper Sauce (recipe follows). Serves 8 generously.