1/2 - 1 lb. Italian sausage, casing removed
1/4 c. chopped onion
1 (16 oz.) can tomatoes
1 tsp. dried oregano leaves, crushed
1/2 c. (2 oz.) shredded natural, low moisture, part skim 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
1/4 tsp. garlic powder

Brown meat in a 10" oven proof skillet; drain. Add onion, cook until tender. Stir in tomatoes and oregano; bring to boil. Simmer 20 minutes, stirring occasionally. Stir in Mozzarella cheese. Sprinkle 1/4 cup Parmesan cheese over mixture.

Combine remaining 1/4 cup Parmesan, eggs, butter, parsley and garlic powder. Toss noodles with egg mixture. Spread noodle mixture over mixture in skillet.

Bake in a 350 degree oven for 25 minutes. Invert skillet on serving platter. Sprinkle top with additional Parmesan cheese, if desired. Cut into wedges. Yield: 6 servings.