1 package (1 lb) spaghetti
4 eggs, beaten
2/3 cup grated Parmesan cheese
1 medium onion chopped (minimum 1 cup)
¼ cup butter or margarine
2 cups (16 ounces) sour cream
2 tsp Italian seasoning
¼ tsp crushed rosemary
¼ tsp dried basil
¼ tsp red pepper flakes (more if you prefer hotter)
2 lbs Rays Own Brand Hot Italian Sausage
2 cups water – or you can use chicken or vegetable broth
1 can (12 ounces) tomato paste
1 clove garlic, minced
1 cup (4 ounces shredded mozzarella cheese
½ cup shredded cheddar cheese
- Cook spaghetti according to package direction; drain and put in a large bowl. Add the eggs and Parmesan cheese. Transfer to three greased 9-inch pie plates; press mixture into the bottom and up the sides of the pie plate to form a crust. Set aside.
- In a saucepan, saute onion in butter until tender. Remove from the heat and still in the sour cream, Italian seasoning, rosemary, and basil. Spoon mixture into the pie crusts.
- If using sausage in casing, remove from casing and cook over medium heat until no longer pink, breaking it up as you cook. Stir in the water or broth, tomato paste, garlic and crushed red pepper flakes. Simmer, uncovered for 5 – 10 minutes, or until thickened.
- Spoon over sour cream mixture. Sprinkle with mozzarella and cheddar cheeses. Cover and bake one pie at 350 degrees for 15 minutes then remove cover and bake another 15-20 minutes or until heated through. Freeze two of the pies for up to 1 month.
To use frozen pies: Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Bake as directed.