8 oz. thin spaghetti
2 eggs
1/2 c. chopped green pepper
1/4 c. Parmesan cheese
1/3 c. chopped onion
2 tbsp. butter
1 c. sour cream
1 lb. Italian sweet sausage
1 c. water
1 (6 oz.) can tomato paste
6 oz. mozzarella cheese, shredded

Break spaghetti in half and cook as directed on box and drain. In a medium bowl beat eggs and Parmesan cheese. Add spaghetti to this mix and set aside. Grease a 10 inch pie pan line the pan with the spaghetti and cheese mixture to form a crust.

In a large skillet saute green peppers and onions in butter for 5 minutes or until tender, not brown, stir in sour cream. Pour on top of spaghetti crust.

In a 3 quart pan cook sausage until no longer pink, break up with spoon. Drain off fat. Add water and tomato paste to sausage mix. Mix well. Simmer for 10 minutes. Spoon over sour cream mixture. Cover pie pan with foil and bake in preheated 350 degree oven for 25 minutes. Remove foil and sprinkle with shredded mozzarella cheese and bake for 3-5 minutes longer to melt cheese.