1 packagefrozen artichoke hearts, thawed and chopped
4 Aidells Sun-Dried Tomato Sausage links, diced
1/2 cupcooked spaghetti
4 ouncesparmesan cheese, grated
8 large eggs, lighly beaten
Freshly ground black pepper to taste
Preheat oven to 400°
In a large nonstick sauté pan, heat the oil. Add the garlic and sauté until golden, about 1 minute. Add the artichoke hearts and sausage and cook 2 minutes. Transfer to a bowl and stir in the spaghetti, cheese, and eggs and season with pepper. Toss well and spoon back into the pan, pressing with the back of a spoon to smooth the top. Bake until the center is set, about 20 to 25 minutes. Let stand 5 minutes before cutting into wedges.