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8 ounces spaghetti thin
2 eggs
1/4 cup parmesan cheese grated
1/2 cup green bell peppers chopped
1/3 cup onions chopped
2 tablespoons butter or margarine
1 cup sour cream
1 pound bulk Italian sausages
1 cup water
1 6-ounce can tomato paste
4 ounces mozzarella cheese shredded (1 cup)


Break spaghetti in half and cook in boiling salted water just until tender; drain.

In a medium bowl, beat eggs and Parmesan cheese; add warm spaghetti and toss to mix. Line a buttered 10-inch pie plate with the spaghetti mixture; set aside.

In a large skillet over medium heat, saute green pepper and onion in butter or margarine for 5 minutes or until onion is tender but not brown; stir in sour cream. Spoon over spaghetti.

Preheat oven to 350°. In a 3-quart saucepan over medium heat, cook sausage, breaking up meat, until no longer pink; drain off fat

In a small bowl, mix water and tomato paste; stir into sausage. Simmer over low heat for 10 minutes or until slightly thickened. Spoon over sour cream mixture. Cover with foil and bake for 25 minutes.

Remove foil and arrange mozzarella cheese over sausage; bake 3 to 5 minutes longer or until cheese melts. Cut into wedges.