Baked Sausage Fettuccine

By mirelsonp

Recipe source: Jacksonville Junior League cook book

Ingredients

• 1 lb. fettuccine, cooked and well drained
• 2 Tbs. butter
• 1 lb. hot Italian sausage
• 1 Tbsp. olive oil
• 1 medium onion, finely chopped
• 1 banana pepper finely chopped
• 1/2 cup sliced pitted ripe olives
• 1/4 cup finely chopped mix of fresh parsley and basil
• 1/2 tsp. black pepper
• 4 eggs, beaten
• 4 thinly sliced tomatoes
• 2 cups grated Gruyere cheese
• 2 cups grated mozzarella cheese
• 4 Tbsp grated Parmesan cheese

Preparation

Step 1

Preheat oven to 375 degrees F.

Step 2

Toss hot fettuccine with butter in mixing bowl and cover. Remove sausage casings and finely chop meat. Brown sausage in heated olive oil; pour off fat. Add onion and banana pepper; cook five minutes. Combine sausage mixture, olives, parsley-basil mix, pepper and noodles. Stir in eggs and toss to combine well.

Step 3

Lightly butter and sour a springform pan. Press one-third of the pasta mixture on bottom; layer one-third of the tomatoes over pasta. Sprinkle one third of the Gruyere and mozzarella cheese over the tomatoes. Repeat the layers two more times. Sprinkle the Parmesan cheese over the top. Cover with foil and bake 50 minutes until set. To serve, slice in wedges.