Sausage and Linguini Pie

1 lb linguini
2 tbsp butter
1 pound bulk sausage
1 tbsp olive oil
1 onion, finely chopped
1 green pepper, chopped
3 tsp. oregano, divided
1/4 cup parsley
1/2 tsp salt & pepper (each)
3 eggs, beaten
15 oz ricotta cheese
1/4 cup Romano
3 beefsteak tomatoes, sliced
1 cup mozzarella, shredded
1 cup Swiss, shredded
1 tbsp Parmesan

Preheat oven to 375. Grease and flour a 9-inch springform pan.

Cook linguini briefly; toss with butter.

Brown sausage, breaking up into clumps with back of spoon; drain fat. Add olive oil, onion, pepper, and 1 tsp of the oregano. Cook 5 minutes. Add mixture to linguini, adding parsley, salt, and pepper.

In separate bowl whisk eggs, ricotta, remaining oregano, and Romano until fluffy. Add linguini mixture and combine. Press into prepared pan, layer with half of tomatoes, mozzarella, and Swiss cheese; repeat.

Cover tightly with foil and bake for 50 minutes. Remove foil and garnish with remaining tomatoes and parmesan. Bake 5 minutes. Serve.

This is also excellent cold! I have made this many times and it always comes out great...especially in the summer with these outstanding TOMATOES! - rec.food.cooking/tastycow/1999