Sausage Spaghetti Pie

Recipe Courtesy of Taste Of Home

Sausage Spaghetti Pie
Prep Time:   20 minutes
Total Time:  40 minutes
One pie serves 6

This recipe makes 3 pies so you can freeze two for later.  A real time saver!
This isn't the healthiest recipe but there are areas where you can use fat free or reduced fat items.

Ingredients:

1 package (1 lb) spaghetti
4 eggs, beaten
2/3 cup grated Parmesan cheese
1 cup chopped onion
1/4 cup butter
2 cups (16 oz) sour cream
2 teaspoons Italian seasoning
2 lbs bulk pork sausage
2 cups water
1 can (12 oz) tomato paste
1 cup (4 oz) shredded part-skim mozzarella cheese
1/2 cup shredded cheddar cheese

Directions:

Cook spaghetti according to package directions; drain and place in large bowl.  Add eggs and parmesan cheese.  Transfer to three greased 9-in. pie plates; press mixture onto the bottom and up the sides to form a crust. Set aside.

In a saucepan, saute onion in butter until tender.  Remove from the heat; stir in sour cream and Italian seasoning.  Spoon into the crusts.  In a skillet, cook the sausage over medium heat until no longer pink; drain.  Stir in water and tomato paste.  Simmer, uncovered, for 5-10 minutes or until thickened.  Spoon over sour cream mixture.  Sprinkle with mozzarella and cheddar cheeses.  Cover and freeze 2 pies for up to 1 month.  Cover and bake the 3rd pie at 350 degrees for 35-40 minutes or until heated through.

To Use Frozen Pies:
Completely thaw in the refrigerator.  Remove from the refrigerator 30 minutes before baking.  Bake as directed.