Italian Spaghetti Pie

• 1 pkg. (8 oz.) KRAFT Spaghetti Classics Tangy Italian Spaghetti Dinner
• 2 eggs, lightly beaten
• 2 Tbsp. butter or margarine
• 1/2 cup chopped green peppers
• 1/3 cup chopped onions
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 lb. pork sausage
• 1 can (6 oz.) tomato paste
• 1 cup water
• 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

1. Cook Spaghetti as directed on package; drain.
2. Place in large bowl.
3. Add eggs and the Grated Parmesan Cheese; mix lightly.
4. Press onto bottom and up side of 10-inch pie plate to form shell.
5. Preheat oven to 350F.
6. Melt butter in large skillet.
7. Add peppers and onions; cook and stir until tender.
8. Remove from heat.
9. Stir in sour cream; spoon into spaghetti shell.
10. Set aside.
11. Brown sausage; drain.
12. Stir in the Herb-Spice Mix, tomato paste and water; simmer 10 min.
13. ; stirring occasionally.
14. Spoon over the sour cream mixture.
15. Bake 25 min.
16. Top with mozzarella cheese; continue baking 5 to 10 min.
17. or until cheese is melted.

italian spaghetti dinner, eggs, butter, green peppers, onions, s, pork sausage, tomato paste, water, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/italian-spaghetti-pie-51872.aspx (may not work)