Upside Down Fettuccine Bake Recipes

UPSIDE-DOWN FETTUCCINE BAKE

Steps:

• Set oven to 350 degrees.
• In a large oven-proof skillet brown the sausage; drain fat.
• Add in the chopped onion, garlic, oregano and dryed chili flakes (if using); cook until tender.
• Stir in tomatoes, breaking them up with a fork slightly; bring to a boil, then season with salt and pepper.
• Simmer about 30 minutes, stirring occasionally.
• Stir in Mozzarella cheese.
• Sprinkle 1/4 cup Parmesan cheese, or more, if desired over tomato mixture (do not mix in).
• In a bowl mix together, 1/4 cup Parmesan cheese 3 eggs, melted butter, garlic powder, salt and pepper.
• Toss the noodles with the egg/Parmesan mixture.
• Spread the noodle mixture over Parmesan cheese in the skillet.
• Place in a 350 degree oven and bake for 25 minutes.
• Invert (turn over) onto a serving plate.
• Sprinkle with extra Parmesan cheese and chopped parsley.
• Cut into wedges OR squares and serve.
• Note: this recipe may be made with ground beef instread of Italian sausage.

UPSIDE DOWN FETTUCINE BAKE

Steps:

• 1. Cook and drain Fettucine. Meanwhile, brown sausage in an oven-proof skillet (ie, iron skillet)and drain. Add onion and cook until tender. Stir in tomatoes and oregano and bring to a boil. Reduce heat to a simmer and simmer for 20 minutes, stirring occasionally. Turn off stove and stir in Mozzarella and 1/4 cup parmesan.
• 2. Toss the noodles with 1/4 cup parmesan, margarine, EggBeaters, parsley and garlic powder.
• 3. Place fettucine mixture on top of the meat mixture in the skillet. Place in a preheated 350 degree oven for 25 minutes.
• 4. The pasta will look dry when you remove it from the oven but no worries - it is fine. Turn out onto a serving platter so the meat is on top. Cut into 8 wedges with a knife or pizza wheel.
• 5. Serve with a tossed green salad. NOTE: I prefer my sausage to be small so I use my chopper attachment for my blender and break up the meat into very small pieces.

UPSIDE DOWN FETTUCINE BAKE

Steps:

• Brown meat in 10 inch oven-proof skillet. Drain, add onion and cook til tender. Stir in tomato & oregano. Bring to a boil and simmer 20 minutes. Stir in mozarella. Sprinkle parmesan over tomato mixture. Toss noodles with combined remaining ingredients. Bake at 350 for 25 minutes. Carefully invert on serving platter. Sprinkle with cheese as desired. Serves 6