Crispy edges and gooey cheese. Yes, please.
2 tbsp Extra-virgin olive oil
1 Medium yellow onion, finely chopped
2 Garlic cloves, minced
2 1/2 cups Chopped broccoli or broccoli rabe, trimmed
1 lb Hot or sweet Italian sausage, removed from casing
1 Can (28 oz) of whole peeled tomatoes, drained & crushed
Kosher salt, to taste
1 lb Spaghetti
3/4 cup Whole milk
3 Large eggs
2 tsp Fresh ground black pepper
2 1/2 cups Grated sharp white cheddar cheese
2 1/2 cups Grated fontina cheese
1 1/2 cups Fresh grated Parmigiano-Reggiano cheese
1 tbsp Finely chopped fresh sage
1 tbsp Tomato paste
Bring a large pot of water to a boil. Heat the oven to 425 degrees F. Butter a 9 1/2 -inch springform pan. Tightly wrap the bottom of the pan with a large sheet of foil, crimping the foil against the outer edges to tightly seal.
In a large skillet, heat the oil over medium-high heat. Add the onion and garlic and cook for 1 minute. Add the broccoli and 1 tablespoon of water and cook until the broccoli is crisp-tender, about 2 to 3 minutes. Add the sausage, braking the meat into small bits, and cook through, about 6 minutes. Stir in the tomato paste and cook 1 minute. Add the crushed drained tomatoes and ¼ teaspoon salt. Cook for about 5 minutes, stirring occasionally and scraping any bits rom the pan until the liquid is mostly evaporated. Remove from the heat and set aside.
Add salt to the boiling water and cook the spaghetti just until very al dente, about 7 to 8 minutes.
Tip: Bite into a noodle and look for a white spot in the center.
Drain the pasta — do not rinse — and reserve the pot.
In the pasta pot, whisk together the milk, eggs, pepper, and ¾ teaspoon salt. Stir in the cheddar, fontina, and 1 cup of the Parmesan. Add the sausage mixture and spaghetti. Stir until well combined.
Transfer the pasta mixture to the prepared springform pan. Using a spatula, smooth the top. Set the pan on a rimmed baking sheet and bake until the edges are golden and bubbling, about 35 minutes.
Remove the pan from the oven. Turn on the broiler. Sprinkle the pie with the sage and remaining ½ cup Parmesan. Broil 4 to 5 inches from the heat until the cheese is golden, about 2 to 3 minutes. Remove from the oven and run a knife around the inside of the pan. Let the pie rest about 10 minutes, and then release and remove the sides of the pan.
Cut the pie into slices and serve.
Gail is famous for her spaghetti pie — and you'll understand why when you have some! Mixed with a savory tomato sauce, sweet or hot Italian sausage and broccoli, it's a deliciously filling meal. And when it's baked into a pie until the edges or crispy and the cheese is gooey, you'll never want to have spaghetti the traditional way again.
Prep Time: 45 minutes
Cook Time: 1 hour 30 minutes