Sausage Spaghetti Pie

Adapted from a Taste of Home recipe

1 package (1 pound) spaghetti
4 eggs, beaten
2/3 cup grated Parmesan cheese
2 cups (16 ounces) sour cream
2 teaspoons Italian seasoning
1 1/2 pounds Italian sausage, casings removed
1 jar (26 oz) spaghetti sauce
1 can (14 oz) diced tomatoes
2 cups shredded mozzarella or Italian blend cheese
1 cup shredded cheddar cheese Cook spaghetti according to package directions; drain and place in a large bowl. Add eggs and Parmesan cheese. Transfer to three greased 9-in. pie plates; press mixture onto the bottom and up the sides to form a crust. Set aside.
In a small bowl, stir together the sour cream and Italian seasoning. Spoon into the crusts. In a skillet, cook the sausage over medium heat until no longer pink; drain. Add spaghetti sauce and tomatoes. Simmer, uncovered, for 5 minutes or until thickened. Spoon over sour cream mixture. Sprinkle with mozzarella and cheddar cheese. Cover and freeze two pies for up to 1 month. Cover and bake third pie at 350° for 35-40 minutes or until heated through.