6 oz. spaghetti
2 beaten eggs
1/4 c. grated Parmesan cheese
2 tbsp. butter
1/3 c. chopped onion
1 c. sour cream
1 lb. ground beef or Italian sausage
1 (6 oz.) can tomato paste
1 c. water
4 oz. sliced Mozzarella

Break spaghetti in half, cook in salted boiling water until done and drain. While still warm, combine spaghetti with eggs and Parmesan cheese and pour into well greased 10 inch pie plate. Pat mixture up and around sides with a spoon. Melt butter, add onion and saute until limp. Stir in sour cream and spoon mixture over spaghetti. Remove sausage from casing, crumble and cook in skillet until lightly browned, drain. Add tomato paste and water, simmer 10 minutes.