(Freezer Friendly) Sausage Spaghetti Pie

Sausage Spaghetti Pie
(from my first freezer cooking day)

1 package (1 pound) spaghetti
4 eggs, beaten
2/3 cup grated Parmesan cheese
1 cup chopped onion
1/4 cup butter
2 cups (16 oz) sour cream
2 teaspoons Italian seasoning
2 pounds bulk pork sausage
2 cups water
1 can (12 oz) tomato paste
1 cup (4 oz) shredded mozzarella cheese
1/2 cup shredded cheddar cheese

Cook spaghetti according to package directions; drain and place in a large bowl. Add eggs and Parmesan cheese. Transfer to three greased 9-in. pie plates; press mixture onto the bottom and up the sides to form a crust. Set aside.

In a saucepan, saute onion in butter until tender. Remove from the heat; stir in sour cream and Italian seasoning. Spoon into the crusts. In a skillet, cook the sausage over medium heat until no longer pink; drain. Stir in water and tomato paste. Simmer, uncovered, for 5-10 minutes or until thickened. Spoon over sour cream mixture. Sprinkle with mozzarella and cheddar cheeses. Cover and freeze two pies for up to 1 month. Cover and bake third pie at 350 degrees for 35-40 minutes or until heated through.

To use frozen pies: Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 3 pies (6 servings each)

Notes: This recipe would probably work well with ground beef or ground turkey, instead of the pork. But the sausage really does give it a wonderful flavor twist.
These pies take a while to thaw in the frig...I would suggest moving it from freezer to frig at least a day prior to baking, if possible. If not, plan on a much longer baking time!