Makes 6 servings

Ingredients:

1 bunch broccoli rabe, thick stalks trimmed, remainder coarsely chopped
8 ounces sweet or hot Italian sausage, removed from casings
1 tablespoon olive oil
1 large garlic clove, thinly sliced
2 1/2 cups cooked thin spaghetti
4 ounces Italian Fontina or Monterey Jack cheese, cut into 1/3-inch cubes
8 large eggs, lightly beaten

Preheat oven to 400 degrees F.
Cook the broccoli rabe in boiling salted water 5 minutes, then drain in a colander. 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.
Reduce the heat and add the olive oil and garlic to the skillet. Sauté until soft, about 1 to 2 minutes. Add the broccoli rabe, sausage, spaghetti, cheese and eggs to the skillet and mix well. Bake in the oven for 15 to 20 minutes, until bubbly and browned on top. Remove from the oven and let rest briefly before serving.