Spaghetti Pie with Sun-Dried Tomato Sausage


  • 1 tablespoon olive oil
  • 1 clove garlic, finely chopped
  • 1 package frozen artichoke hearts, thawed and chopped
  • 4 Aidells Sun-Dried Tomato Sausage links, diced
  • 1/2 cup cooked spaghetti
  • 4 ounces parmesan cheese, grated
  • 8 large eggs, lighly beaten
  • Freshly ground black pepper to taste

Cooking Instructions

  1. Preheat oven to 400°
  2. 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.