1Cook and drain Fettucine. Meanwhile, brown sausage in an oven-proof skillet (ie, iron skillet)and drain. Add onion and cook until tender. Stir in tomatoes and oregano and bring to a boil. Reduce heat to a simmer and simmer for 20 minutes, stirring occasionally. Turn off stove and stir in Mozzarella and 1/4 cup parmesan.
2Toss the noodles with 1/4 cup parmesan, margarine, EggBeaters, parsley and garlic powder.
3Place fettucine mixture on top of the meat mixture in the skillet.
Place in a preheated 350 degree oven for 25 minutes.
4The pasta will look dry when you remove it from the oven but no worries - it is fine.
Turn out onto a serving platter so the meat is on top. Cut into 8 wedges with a knife or pizza wheel.
5Serve with a tossed green salad.
NOTE: I prefer my sausage to be small so I use my chopper attachment for my blender and break up the meat into very small pieces.