6 ounces dry spaghetti
2 tablespoons butter
1/3 cup grated Parmesan cheese
1 pound ground Italian sausage
1 medium onion, chopped
1 (8 ounce) can chopped tomatoes
1 (6 ounce) can tomato paste
1 teaspoon sugar
1/2 teaspoon garlic salt
1 teaspoon dried oregano
1 cup part skim ricotta
1 cup shredded mozzarella cheese
Cook spaghetti according to package directions; drain.
Stir butter into hot spaghetti.
Add parmesan and eggs to spaghetti mixture.
Form spaghetti mixture into a crust in a buttered 9-inch pie plate. Set aside.
In a skillet, brown sausage and onion. Drain excess fat.
Stir in undrained tomatoes, tomato paste, sugar, oregano, and garlic salt. Heat thoroughly.
Spread ricotta cheese over bottom of spaghetti crust.
Fill pie with sausage and tomato mixture.
Bake uncovered for 20 minutes.
Sprinkle with mozzarella cheese. Bake 5 minutes or until cheese melts.
By my calculations – per serving – Calories: 560, Total Fat: 32.1g, Sat. Fat: 14.2g, Carb: 34.7g, Fiber: 2.9g, Protein: 31.7g