Spaghetti Torta - cooking recipe

Ingredients

3 Tbsp. butter or margarine
3 Tbsp. parmesan cheese, grated
1 pkg. thin spaghetti
1/2 lb. Italian sausage
1 cup onion, chopped
1/4 lb. mushrooms, sliced
1/2 cup green, pimento-stuffed olives, sliced
2 lg. eggs, slightly beaten
1/4 cup fresh parsley, chopped
1/2 tsp. salt
1/2 tsp. black pepper
1 cup fontina cheese, grated

Preparation

Butter an 8-1/2 inch springform pan.
Coat inside of pan evenly with grated parmesan cheese.
Cook spaghetti according to pkg. directions.
Drain, rinse with cold water, drain again. Transfer spaghetti to a large bowl.
Remove sausage from casing and discard casing.
Crumble sausage in skillet and cook thoroughly over medium heat.
Drain all but 1 Tbsp. drippings from pan.
Add onion and mushrooms and saute until soft but not brown. Add to spaghetti to bowl.
Add olives, eggs, parsley, salt and pepper.
Toss to combine thoroughly.
Turn half of spaghetti mixture into prepared pan.\tCover with cheese and top with remaining spaghetti mixture.
(Can be covered and refrigerated at this point.
Increase cooking time by 10 minutes if chilled.) Cover with foil and bake at 375 degrees 35 to 40 minutes or until thoroughly heated.\tRemove from oven and let sit for 10 minutes. Run a knife around the inside edge of pan before unmolding.
Cut into wedges and serve with spaghetti sauce.