Active Time

　　15 min

　　Total Time

　　45 min

　　This pie, reminiscent of a frittata, is a great way to use up leftover pasta. Serve it with bread and a salad for lunch, brunch, or dinner.

　　

Ingredients

Makes 6 (light main course) servings

　　1 bunch broccoli rabe, thick stalks trimmed, remainder coarsely chopped

　　8 oz sweet or hot Italian sausage, removed from casings

　　1 tablespoon olive oil

　　1 large garlic clove, thinly sliced

　　1/2 teaspoon kosher salt

　　2 1/2 cups cooked thin spaghetti

　　4 oz Italian Fontina or Monterey Jack cheese, cut into 1/3-inch cubes

　　8 large eggs, lightly beaten

　　

Step 1

Preheat oven to 400°F.

　　

Step 2

Cook broccoli rabe in boiling salted water 5 minutes, then drain in a colander.

　　

Step 3

Meanwhile, cook sausage meat in an ovenproof heavy skillet (preferably cast-iron) over moderately high heat, breaking up meat with a spoon, until browned and crisp. Transfer with a slotted spoon to a large bowl.

　　

Step 4

Add oil and garlic to skillet and cook over moderate heat, stirring, until garlic is golden, about 1 minute. Add broccoli rabe and cook, stirring, 3 minutes. Add salt, then pepper to taste. Add to sausage with spaghetti, cheese, and eggs. Toss well and spoon mixture into skillet, spreading to smooth top.

　　

Step 5

Bake in middle of oven until center is set but still moist, 20 to 25 minutes. Let stand 5 minutes before cutting into wedges.