Preheat the oven to 400°F. Grease a 9-inch deep-dish pie plate (a little olive oil wiped around with a paper towel works if you're out of cooking spray).

In a skillet over medium heat, brown the Italian sausage with the diced onion and green pepper, breaking the meat up as it cooks, until most of the pink is gone. Stir in the garlic during the last minute. The vegetables don't need to be fully soft — they'll finish in the oven.

Turn off the heat. Blot or drain any excess grease.

Stir the shredded Italian cheese into the warm sausage mixture. Spoon it into the greased pie plate and spread it out evenly.

In a bowl, whisk the eggs. Add the Bisquick and evaporated milk and whisk until smooth. Stir in the parsley, oregano, and basil.

Pour the batter slowly over the sausage mixture. It will settle in on its own. Do not overfill the pie plate — leave a little batter behind if needed. Set the pie plate on a rimmed baking sheet.

Bake for about 25 minutes, until the top is golden brown and the center is set (a knife inserted in the center comes out clean).

Let the pie rest 5 minutes, run a knife around the edge, and slice. Serve with warm marinara drizzled over each piece and a sprinkle of chopped parsley.