8 ounces thin spaghetti noodles

2 eggs, beaten
1/4 cup grated Parmesan cheese
1/2 cup chopped onion or 1 Tb. dried onion flakes
2 Tbs. butter
1 cup sour cream
1 jar (14 oz.) favorite spaghetti sauce
4 oz. grated mozzarella cheese

Directions:
Break the spaghetti in half and cook in boiling salted water, drain. In
medium bowl, beat eggs and Parmesan cheese, add warm spaghetti and toss to
mix. Line a greased 9″ x 13″ baking dish with spaghetti mixture pushing up
sides to form a shell or crust, set aside.

In a add the jar of spaghetti sauce and warm. I add 1 tsp. Italian
seasoning, 1/2 tsp. ground Oregano and 1/4 tsp. garlic powder. Also you can
add 1/2 lb. cooked and drained ground beef.

In microwave, saute onion in butter. Stir in sour cream. Spoon sour cream
mixture into the spaghetti crust.

Spoon spaghetti sauce over sour cream mixture. Cover pie with foil and bake
in pre-heated 350 degree oven for 25 minutes. Remove foil and sprinkle on
mozzarella cheese over filling, bake for 3-5 minutes longer or until cheese
melts.

Allow to “set” for 5-10 minutes before cutting so filling firms up.