1/2-1 lb. Italian sausage
1/4 c. chopped onion
1 can (16 oz.) tomatoes
1 tsp. dried oregano
1 c. shredded mozzarella cheese
1/2 c. grated Parmesan cheese
3 eggs, slightly beaten
2 tbsp. butter
2 tbsp. chopped parsley
1/2 tsp. garlic powder
8 oz. hot, cooked fettucini noodles

Brown meat in an 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 and spread over meat mixture in skillet. Bake at 350 degrees for 2 minutes. To serve invert skillet on platter, sprinkle with additional Parmesan cheese if desired. Cut into wedges. Serves 6.