Spaghetti Pie with Sun-Dried Tomato Sausage

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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


  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.