RECIPE - Spaghetti Pie

This is a recipe that Debbie Legge made at the April meeting. Delicious! (and easy). For those of you that purchased the Provident Living binder, it is on page 29.

6 oz. dry spaghetti
2 beaten eggs
1/4 c. grated parmesan cheese, dried or fresh
2 Tb. butter
1/4 c. chopped green pepper
1/4 c. chopped onion
1/2 c. sour cream
1 1/2 c. spaghetti sauce
4 oz. grated mozzarella cheese

Cook spaghetti according to directions for cooking "perfect pasta." (page 27) Drain.
While spaghetti is still warm, mix in eggs and cheese.
Press into buttered pie plate, forming a "crust."
In small skillet, melt the butter and saute the onion and green pepper.
Place on paper towel to "drain" and let cool.
In small bowl, stir sauteed vegetables into sour cream.
Spread mixture over bottom of pasta crust.
Spoon spaghetti sauce over sour cream layer.
At this point, pie can be covered with plastic wrap and foil and refrigerated overnight or frozen.
Bake thawed pie, uncovered at 350 degrees for 20 minutes.
Sprinkle grated mozzarella cheese over top and bake additional 10 minutes.
Let stand 5 minutes, cut into wedges and serve.