White Spaghetti Pie

• spaghetti, cooked al dente
• 1 onion, cut into slivers
• 3/4 lb mushroom, halved
• 1 stalk celery, sliced thinly
• 1 broccoli spear, cut into small florets (peel stalk and cut into 1/2 inch coins)
• 1 garlic clove, chopped finely
• 1/2 teaspoon red pepper flakes (optional)
• 1 teaspoon basil
• 1 teaspoon italian seasoning
• 1 tablespoon olive oil
• 2 lbs Italian sausage, cooked (hot or sweet as you like it)
• 1/2 teaspoon salt
• pepper
• 4 eggs
• 1/2 cup milk
• 2 cups grated mozzarella cheese

1. Cook 3 servings spaghetti al dente, drain and set aside.
2. In large skillet saute sausages until just cooked. I let them cool and peel the casings off, then cut them into 1/2 inch coins.
3. Return sausage to the skillet and add garlic, red pepper flakes, basil, Italian seasoning, olive oil, salt and pepper, saute 2 minutes.
4. Add mushrooms, saute 2 minutes.
5. Add broccoli and celery, saute 2 minutes.
6. Add onion, saute 2 minutes.
7. Turn off burner cover and let sit until egg milk mixture is ready.
8. Quickly beat eggs and milk together.
9. In greased 9X13 inch glass pan layer 1/2 the vegetable meat mixture, then 1/2 the pasta, repeat.
10. Pour the egg mixture over the whole thing and top with grated cheese.
11. Bake at 325 until bubbly, let stand 10 min before serving.

onion, mushroom, celery, broccoli spear, garlic, red pepper, basil, italian seasoning, olive oil, italian sausage, salt, pepper, eggs, milk, mozzarella cheese

Taken from www.food.com/recipe/white-spaghetti-pie-311933 (may not work)