I have been making this recipe for over 25 years and my family has never grown tired of it. Serve with a hearty salad and some crusty bread and dinner is done!
6 ounces spaghetti noodles
2 eggs, lightly beaten
¼ cup Parmesan cheese
1 pound ground turkey sausage (Make it vegetarian by using 2 cups sautéed mushrooms)
2 ½ cups spaghetti or pasta sauce (I use Whole Foods 365 Organic Marinara)
1/3 cup chopped onion
¼ cup minced green pepper
1 ¼ cup sour cream
2 cups Italian blend cheese (mozzarella, asiago, provolone, Romano, and Parmesan)
Preheat oven to 350 degrees. Cook spaghetti noodles in boiling water according to directions. Drain and mix in a large bowl with the Parmesan cheese. Allow to cool for 10 minutes while you brown the sausage, onion, and green pepper. Drain off excess liquid. Next, add beaten eggs to the noodle mixture, stirring well. Spray a 10-inch-deep dish pie pan with cooking spray and pat the noodle mixture in the bottom and up the sides, pressing well.
Add the spaghetti sauce to the browned, drained sausage mixture. Stir in the sour cream and then spread on top of the spaghetti, making sure it reaches all the way to the sides of the pan. Bake at 350° for 25 minutes. Remove from oven and sprinkle with the Italian blend cheese. Return to oven and broil for 2 to 3 minutes, just until the top becomes lightly golden and bubbly. Let cool slightly before cutting into wedges. Serves six.