White Spaghetti Pie - cooking recipe

Ingredients

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

Preparation

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