1 pound spaghetti
4 eggs, beaten
2/3 cups fresh grated Parmesean cheese
1 cup chopped onion
1/4 cup butter
16 ounce sour cream
2 tsp. Italian seasoning
2 pounds ground beef (or pork sausage)
2 cups water
12 ounce tomato paste
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
Cook spaghetti according to package directions; drain and place in large bowl. Add eggs and Parmesan cheese. Transfer to 2 greased 9x13 pans. Press mixture onto the bottom to form a crust. Set aside.
In a saucepan, saute onion in butter until tender. Remove from the heat; stir in sour cream and Italian seasoning. Spoon into the crusts. In a skillet, cook the sausage/meat over medium heat until no longer pink; drain. Stir in water and tomato paste. Simmer, uncovered, for 5-10 minutes or until thickened. Spoon over sour cream mixture. Sprinkle with mozzarella and cheddar cheeses. At this point you can cover and freeze or you can bake, covered, at 350 degrees for 35-40 minutes or until heated through.
To Cook From Frozen:
Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Bake as directed above. Enjoy!