1/2 lb. bulk Italian sausage
1/4 c. chopped onion
1 (1 lb.) can tomatoes or substitute with BBQ sauce
1 tsp. dried leaf oregano
1/2 c. (2 oz.) shredded, natural, low moisture part skim Mozzarella cheese
1/2 c. (2 oz.) grated Parmesan cheese
3 eggs, slightly beaten
2 tbsp. butter, melted
2 tbsp. chopped parsley
1/4 tsp. garlic powder
8 oz. hot, cooked fettuccine noodles
Additional Parmesan cheese

Heat a 10" oven proof skillet over moderate heat. Crumble in sausage. Cook over moderate heat until sausage is cooked. Add onion during last few minutes cooking time. Drain off grease. Stir in tomatoes which have been cut in small pieces and their liquid. Add oregano. Bring to boil, reduce heat and simmer, covered, about 20 minutes. Stir occasionally. Stir in Mozzarella cheese. Sprinkle 1/4 cup of the Parmesan cheese over tomato mixture.

Mix together rest of Parmesan cheese, eggs, butter, parsrley and garlic powder. Toss noodles with this mixture. Spread noodle mixture over Parmesan cheese.

Bake, uncovered in oven preheated to 350 degrees for 25 minutes or until bubbly. Let stand a few minutes in skillet then invert on serving plate. Sprinkle with additional Parmesan cheese if desired. Cut in wedges and serve. Serves 6.