Thursday, July 15, 2010

Upside Down Fettucine Bake

  • 1/2lb Italian sausage
  • 1/4 chopped onion
  • 8oz fettucini
  • 1 - 14.5oz can diced tomatoes
  • 1 tsp dried oregano
  • 1/2 cup (2oz) shredded mozzerella cheese
  • 1/2 cup grated Parmesan cheese
  • 3 slightly beaten eggs
  • 2 T melted butter
  • 2 T parsley flakes
  • 1/2 tsp chopped garlic
Brown the sausage in a medium skillet. Add the onion during the last few minutes. Drain off excess fat.

Meanwhile cook the fettucini according to package directions.

Add tomatoes and their liquid to the sausage mixture. Add the oregano, bring to a boil.

Reduce the heat and simmer, covered, about 20 minutes, stirring occasionally.

Stir in the mozzarella cheese. Sprinkle 1/4 cup of the Parmesan cheese over the tomato mixture.

Mix the eggs, 1/4 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-in quiche dish or cake pan. Pour the sausage mixture on top.

To serve:

Bake uncovered in a preheated 350°F over for about 25 minutes or until bubbly. Cut and serve.

To freeze:

Cover with heavy duty aluminum foil, label, and freeze.

Serves: 6

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