1 5 ounce can evaporated milk
1/2 cup fine dry bread crumbs
1 small onion, chopped (1/3 cup)
1 teaspoon salt
1/4 teaspoon ground black pepper
1 pound Purnell’s “Old Folks” Italian Sausage roll
4 ounces dried spaghetti
1 tablespoon butter
1 egg, lightly beaten
1/4 cup grated Parmesan cheese
1 8 oz spaghetti sauce
1 cup shredded mozzarella cheese (4 ounces)
Preheat oven to 350 degrees F. In a large bowl, combine evaporated milk, bread crumbs, onion, salt and pepper. Add ground meat; mix well. Lightly press mixture evenly onto the bottom and up the side of an ungreased 9-inch pie plate. Bake, uncovered, about 30 minutes or until done (160 degrees F). Carefully tilt dish and drain off fat and pat dry with paper towel.
Meanwhile, cook spaghetti according to package directions; drain. Return to pan. Stir in butter until melted. Stir in egg and Parmesan cheese until spaghetti is coated.
Spread half of the spaghetti sauce over meat mixture. Top with 1/2 cup of the mozzarella cheese and the spaghetti mixture. Top with the remaining sauce and the remaining 1/2 cup mozzarella cheese.
Bake, uncovered, about 20 minutes or until heated through. (If necessary, cover edges of meat mixture with foil to prevent over-browning.) Let stand for 15 minutes before serving.
Makes 6 servings.