Spaghetti Pie

3 cup Spaghetti, cooked without added salt (pasta)
2 large Egg, fresh, whole, raw
.25 cup Parmesan Cheese, grated
2 tbsp Butter, unsalted
.33 cup, chopped Onions, raw
1 cup Sour Cream
2 serving Jennie-O Turkey Store Sausage Turkey Italian Sweet (1 link)
5 gram(s) Kirkland Artichoke Hearts marinated in oil
2 serving Mezzetta Pitted Greek Kalamata Olives (4 olives in a serving)
1 tbsp, drained Capers, canned
1 cup Spaghetti Sauce - Classico Spicy Tomato & Basil Pasta Sauce
4 oz Mozzarella Cheese, part skim milk

Can be frozen before cooking. Adapted from Colorado Cache cookbook.

Heat oven to 350. Grease 9-10 inch pie pan.
Break spaghetti in half and cook until al dente. While spaghetti is cooking,brown turkey sausage; melt butter in small saucepan and add onion. Cook until onion is limp. Add sour cream and stir together. Remove spaghetti and drain well. While it is warm, toss it with eggs and parmesan. Put spaghetti in pie pan and push up sides. Spoon sour cream on top. Stir sauce, olives, capers and chopped up artichoke hearts into meat mixture. Spoon carefully over sour cream layer. Bake for 25 minutes. Remove and place mozzzrella over top. Return to oven until cheese melts.

Serving Size: 6 slices

Number of Servings: 6

Recipe submitted by SparkPeople user JANEWATKINS.