Sausage Spaghetti Pie

1 package Spaghettie
4 eggs beaten
2/3 C grated parmesan cheese
1 C chopped onion
1/4 C butter or margarine
2 C Sour cream
2 tsp Italian seasoning
2 lb pork sausage or italian sausage
2 C water
1 C tomato paste (12oz)
1C shredded mozzarella
1/2 C Shredded cheddar

Cook spaghetti according to package directions; drain and place in a large bowl. Add eggs and parmesan cheese. Transfer to three greased 9" 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 a 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 for 35-40 minutes or until heated through.

To use frozen pies: Completely thaw in refrigerator. Remove 30 min before baking. Bake as directed above.

3 Pies 6 servings each.