Sausage and peppers is a tried and true combination that packs a flavorful punch in everything from sandwiches to pasta, pizza and this one-dish supper. Use about 3 1/2 cups leftover cooked spaghetti if you have it.
Preheat oven to 350°F. Cook spaghetti as directed on package. Drain well.
Meanwhile, heat oil in large ovenproof skillet on medium-high heat. Break up sausage in skillet. Add bell pepper and onion; cook and stir 5 minutes or until sausage is browned. Add tomatoes, rosemary, garlic powder, oregano, thyme and salt; cook and stir 10 minutes until most of the liquid has evaporated.
Beat eggs in large bowl. Add spaghetti and 1 cup of the cheese; mix well. Stir into mixture in skillet. Cook on medium-low heat 5 minutes or until bottom is set. Sprinkle with remaining 1 cup cheese.
Bake 8 to 10 minutes or until center is just set and cheese is melted. Cut into 8 wedges to serve.