8 oz. spaghetti
2 eggs, beaten
1/4 c. freshly grated Parmesan cheese
2 tbsp. butter
1/3 c. chopped onion
1 c. sour cream
1 lb. Italian sausage
6 oz. can tomato paste
1 c. water
4 oz. mozzarella cheese, sliced

Break spaghetti in half. Cook in boiling salted water until done. Drain. While still warm combine spaghetti with eggs and Parmesan. Pour into a well greased 10 inch pie plate and pat mixture up and around sides with a spoon. Melt butter, add onion and saute until limp. Stir in sour cream and spoon over spaghetti. Remove sausage from casing, crumble and cook in skillet until done. Drain. Add tomato paste and water. Simmer 10 minutes. Spoon sausage on top of sour cream mixture. Bake at 350 degrees for 25 minutes. Arrange mozzarella on top and return to oven until cheese melts. This recipe freezes well so make 2 and freeze one for baking for later.