Upside-Down Fettuccine Bake - cooking recipe

Ingredients

1/2 lb Italian sausage, casing removed
1 onion, chopped
2 tablespoons fresh minced garlic (or to taste)
1 -2 teaspoon dried oregano
1 teaspoon dried chili flakes, optional
1 (16 ounce) can tomatoes, drained
salt and pepper
3/4 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese, divided (can use more)
8 ounces hot cooked fettuccine
1/4 cup grated parmesan cheese
3 eggs, slightly beaten
3 tablespoons butter, melted
1/4 teaspoon garlic powder
chopped fresh parsley
parmesan cheese

Preparation

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.