Upside-Down Fettuccine Bake |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A different way for a one-pan pasta dish. Ingredients:
1 lb bulk italian sausage (hot or sweet) |
1/4 cup chopped onion |
1 (16 ounce) canned diced tomatoes, drained |
salt and pepper |
1 teaspoon dried oregano leaves or 1 teaspoon dried italian herb seasoning, crushed |
1 cup shredded mozzarella cheese |
1/2 cup grated parmesan cheese, divided |
0.5 (8 ounce) package fettuccine, cooked |
3 eggs, slightly beaten |
2 tablespoons butter |
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley |
1/4 teaspoon garlic powder |
additional parmesan cheese |
Directions:
1. Preheat oven to 350 degrees.
2. While oven heats, brown sausage in a 10-inch oven-proof skillet, crumbling sausage as it cooks; drain and discard fat. Add onion to skillet; cook until tender. Stir in tomatoes salt, pepper and oregano; bring to a boil. Simmer 20-25 minutes, stirring occasionally. Stir in mozzarella cheese. Sprinkle 1/4 cup Parmesan cheese over meat mixture; don't mix.
3. Meanwhile, cook fettuccine according to package directions; drain.
4. Combine remaining 1/4 cup Parmesan cheese, eggs, margarine, parsley and garlic powder. Toss hot noodles with egg mixture. Spread noodle mixture over meat mixture in skillet. Transfer to preheated oven; bake 25 minutes.
5. Invert skillet onto serving platter; lift off skillet. Sprinkle top with additional parmesan cheese. Cut into wedges and serve.
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