Sausage Spaghetti Pie

This morning, Jessie and I were at the gas station and spied a new Taste of Home magazine for Easy Back to School Meals and I just couldn't resist picking one up! This recipe was on the cover. We picked up what we needed on the way home and whipped up the 3 pies in no time. We're making 2 of them for dinner tonight and the other one went into the freezer for an easy meal another night. Enjoy!

Sausage Spaghetti Pie

1 pound spaghetti

4 eggs, lightly beaten

2/3 cup grated parmesan

1 cup chopped onion

1/4 cup butter

2 cups (16 oz) sour cream

2 tsp Italian Seasoning

2 pounds pork sausage

2 cups water

12 oz tomato paste

1 cup shredded mozzerella*

1/2 cup shredded cheddar*

Boil noodles according to package directions. Drain. Add egg and parmesan and stir to coat. Press into 3 greased pie plates (10"). Set aside.

In a skillet, saute onion in butter until tender. Pour into a bowl with the sour cream and Italian seasoning. Divide among the 3 pies and spread out.

In the same skillet, brown the sausage. Drain and return meat to skillet. Add the tomato paste and water. Bring to a boil, then reduce heat and simmer 5-10 minutes until thick. Spread over sour cream mixture. Top with cheeses. (*We didn't measure the mozz and cheddar, just put it on til it looked good.)

Bake at 350 for 35-40 minutes or until heated through. Place two pies in the freezer for another time. To use frozen pies, thaw overnight in fridge, remove 30 minutes before baking to bring to room temp and then bake as directed.