8 oz Spaghetti
1/4c grated Parmesan Cheese
2 tablespoons butter or margarine
1/2c chopped green bell pepper
1/3c chopped onion
1 lb. Italian Bulk Sausage
1 6oz can of Tomato Paste
1 c Water
4 oz sliced mozzarella cheese
Preheat oven to 350 degrees. Break spaghetti in half and cook in salted water until barely tender. Beat eggs, add parmesan, toss with spaghetti. Put the spaghetti mixture in greasted 10-inch pie pan. Melt butter or margarine in a medium skillet; add green pepper and onion, saute for 5-7 minutes. Do not brown. Add sour cream to vegetables, mix and spoon over spaghetti. Cook sausage; drain off grease. Add tomato paste mixed with water. Simmer for 10 minutes. Spoon tomato sauce over sour cream mixture. Bake for 25 minutes. Cut cheese in strips and arrange over top. Return to oven for 3 to 4 minutes, or until cheese is melted.
Note: Make two and freeze one.
*Cook spaghetti now or use spaghetti you have prepared and frozen.
Another Mom recipe. The picture this time is the actual page of the book that my mother has been cooking out of for years. I’ve already put dibs on this piece of literature when she dies. It’s a nameless cookbook, but several of her dishes come from this book.
I have a fond memory of my mother putting taco seasoning into this dish on accident. I never read the recipe, but I don’t even know why should would have been doing that. I remember there being a spatula and lots of giggling involved in the process. and her trademark “Ohhh, Lesley…look what I didddddd”. Messing up recipes counts as cooking, the memories are classics for me.
No set sides for this one, we didn’t have it a ton, as you can see it required quite a bit of prep. But if it were mine now, I’d say salad and bread. It’s fantastically vintage housewife food – everything fits nicely into the pie and you can get yourself together just in your best dress prior to hubby getting home! 😉
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