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Upside-Down Fettuccine Bake


  • 1/2 to 1 lb. Italian sausage (remove casing)
  • 1/4 cup chopped onion
  • 16 oz. can tomatoes
  • 1 tsp. dried oregano leaves
  • Ad
  • 2 oz. Mozzarella
  • 2 oz. Parmesan, grated
  • 3 eggs
  • 2 Tbsp. margarine
  • 2 Tbsp. parsley
  • 1/4 tsp. garlic powder
  • 8 oz. fettucine, cooked


Brown meat in 10 inch ovenproof skillet; drain. Add onion; cook till tender. Stir in tomatoes and oregano; bring to a boil. Simmer 20 minutes. Stir in Mozzarella. Sprinkle 1/4 cup Parmesan over mixture. Combine remaining Parmesan, eggs, butter, parsley, and garlic powder. Toss noodles with egg mixture. Spread noodle mixture over mixture in skillet. Bake at 350 degrees F for 20 minutes. Invert skillet on serving platter. Sprinkle top with additional Parmesan, if desired. Cut into wedges.

By Robin from Washington, IA


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