Yield: 6

Ingredients:

4 ounces OR 3/4-inch diameter bunch whole wheat spaghetti
5 large eggs
6 ounces fully cooked bratwurst sausage, chopped in 1/4-inch pieces (measures 2 cups)
1 cup chopped tomatoes, drained of excess juices
1 cup shredded Cheddar cheese, DIVIDED
1/4 teaspoon freshly ground black pepper
1/4 cup shredded Parmesan cheese

Directions:

1. Preheat oven to 350 degrees F.
2. Before adding pasta to boiling water, break strands into three sections. Cook pasta according to package directions. Drain.
3. In a large bowl, beat eggs well. Stir in sausage, tomatoes, 1/2 cup Cheddar, black pepper and cooked and drained pasta.
4. Liberally spray a 10-inch tart or pie pan with non-stick vegetable spray. Pour sausage mixture into prepared pan. Sprinkle with remaining Cheddar and Parmesan. Pat mixture with back of spoon to ensure all noodles are covered with moisture.
5. Bake on rack in the middle of the oven for 26-30 minutes or until a knife, inserted in the center, comes out clean.

NOTE: If serving for lunch or light supper, add 1 teaspoon Italian herb seasonings to the mixture in step 3 above.