1/2 lb. hot Italian sausage
2 lg. eggs
1 c. Ricotta cheese
1/2 c. sliced ripe olives
1/2 c. grated Parmesan cheese
1/4 c. chopped parsley
1 tsp. crushed red pepper flakes
12 oz. penne pasta, cooked

1. Preheat oven to 400 degrees. Grease 2 quart baking dish. 2. Remove casing from sausage. In medium skillet, crumble sausage. Over medium-high heat, saute sausage until browned; with slotted spoon, drain on paper-towel-lined plate. 3. In large bowl, whisk eggs with Ricotta; stir in 1/2 teaspoon salt, the sausage and remaining ingredients. Spoon into prepared dish. Bake 15 minutes or until bubbly and top is lightly browned. Makes 6 servings.