Upside Down Fettuccini Bake

 Upside Down Fettuccini Bake

Serve with Garlic Roasted Asparagus and French Bread

½ lb Italian sausage (hot, sweet, or mixed)

¼ Cup chopped onion

8 oz fettuccini

1 14.5 oz can diced tomatoes

1 tsp dried oregano

½ Cup shredded mozzarella cheese

½ Cup grated parmesan cheese

3 Slightly beaten eggs

2 TBSP melted butter

2 TBSP parsley flakes

½ tsp chopped garlic

 Brown sausage in a medium skillet.  Add onion during last few minutes. Drain off excess fat.  Meanwhile cook the fettuccini according to package directions.  Add tomatoes and their liquid to the sausage mixture.  Add the oregano and bring to a boil.  Reduce heat and summer 20 minutes, stirring occasionally. 

Mix the eggs, ¼ cup parmesan cheese, butter, parsley and garlic together in a medium bowl.  Toss the noodles with the mixture.  Spread the noodle mixture in a 10 inch quiche dish or cake pan.  Pour sausage mixture on top.  Bake in a preheated 350 degree oven for about 25 minutes or until bubbly.

(This meal may be frozen: after pouring sausage mixture in pan cover with aluminum foil and freeze. To serve: thaw and bake.) *I like to make a double batch, one for now, one for later.

 

 

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