Directions:
- Remove sausage from casing and fry in a 10 oven-proof skillet, breaking up the meat and cooking until no longer pink. Brush the drippings on the sides of the skillet and drain off the excess.
- Pour the spaghetti sauce over the sausage.
- Cook the fettucine in boiling water until just done - al dente. Drain.
- Toss with eggs, butter, parsley and the cheeses until the butter melts and the ingredients are well mixed.
- Place the noodles over the sauce in the skillet, trying not to disturb the sauce.
- Cover with a greased sheet of foil (I use a cooking spray).
- Bake 350* for 30 minutes. Remove from oven & invert onto serving plate. Cut into wedges to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 489.47 Kcal (2049 kJ) | ||
| Calories from fat | 196.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.82g | 34% | |
|---|---|---|---|
| Cholesterol | 134.42mg | 45% | |
| Sodium | 882.47mg | 37% | |
| Potassium | 282.47mg | 6% | |
| Total Carbs | 45.45g | 15% | |
| Sugars | 3.24g | 13% | |
| Dietary Fiber | 3.8g | 15% | |
| Protein | 27.49g | 55% | |
| Vitamin C | 5.4mg | 9% | |
| Iron | 2.9mg | 16% | |
| Calcium | 318.3mg | 32% | |
| Amount Per 100 g | |||
| Calories | 215.02 Kcal (900 kJ) | ||
| Calories from fat | 86.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.59g | 34% | |
|---|---|---|---|
| Cholesterol | 59.05mg | 45% | |
| Sodium | 387.67mg | 37% | |
| Potassium | 124.09mg | 6% | |
| Total Carbs | 19.97g | 15% | |
| Sugars | 1.42g | 13% | |
| Dietary Fiber | 1.67g | 15% | |
| Protein | 12.08g | 55% | |
| Vitamin C | 2.4mg | 9% | |
| Iron | 1.3mg | 16% | |
| Calcium | 139.8mg | 32% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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