Kitchen Sink Spaghetti Pie with Sausage, Onions & Artichokes

Ingredients:
1/2 lb. Spaghetti
1 lb. Spicy Italian Sausage (or other sausage/ground meat of your choice)
6 Large Garlic cloves, crushed
9oz. Jar Artichoke Hearts, chopped
2 Small Yellow Onions, chopped
1/3 cup Fresh Italian Parsley, chopped
1 cup Crushed Tomatoes
6 Large Eggs, room temperature
3 cups Grated Parmesan Cheese
2 tbsp. Olive Oil, plus more if needed
Salt & Pepper

Instructions:

1. Bring a large pot of salted water to a boil, add in pasta and cook per package instructions
2. Once pasta is cooked, strain and set aside
3. Add olive oil to a large sauté pan over medium heat
4. Once oil is warm, add in the garlic and chopped onions and cook until the onions are almost translucent
5. Add in sausage and sauté with onions until cooked through
6. Add in artichokes and parsley, and sauté for a minute or two
7. Add in tomato sauce, lower heat and let simmer for a couple of minutes until everything is combined
8. Season with Salt and Pepper to taste
9. Remove from flame and set aside to cool
10. In a medium bowl beat eggs, add in cheese, and stir until combined
11. Combine sausage mixture and pasta, toss to combine
12. Then add in the egg and cheese mixture, toss to combine in your sauté pan
13. Pat down with a large spatula to spread the pasta tightly and evenly in the pan
14. Turn your heat back to medium and cook for 6-7 minutes on the first side or until sides start to brown and can be moved easily from the side of the pan while maintaining their shape
15. Now for the fun part – the flip. Get a large, wide spatula and an oven safe plate that is larger than the surface of your sauté pan (you can also use a pot lid or any other flat, heat-proof surface
16. Loosen the sides of your spaghetti pie around the edges of the pan, I use a small silicone spatula for this
17. Lay this flat surface directly on top of the pan, and flip the pan over
18. Put the pan back on the stove and then using your large spatula, gently slide the pie back in the pan
19. Cook for an additional 5 minutes
20. Repeat flipping technique in step 17 for your serving dish
21. Enjo