Spaghetti Pie with Italian Sausage & Broccoli (Step-by-Step Video)

Name: Spaghetti Pie with Italian Sausage & Broccoli (Step-by-Step Video)
Total time: 90 min
Ingredients: Unsalted butter, for greasing the pan; 2 tablespoons extra-virgin olive oil; 1 medium yellow onion, finely chopped; 2 cloves garlic, finely chopped; ¾ lb broccoli or broccoli rabe, trimmed, stems and florets chopped into ¼-inch pieces (about 2 ½ cups); 1 lb hot or sweet Italian sausage, removed from casings; 1 tablespoon tomato paste; 1 (28-ounce) can whole peeled tomatoes, drained, tomatoes crushed by hand; Kosher salt; 1 lb dried spaghetti; ¾ cup whole milk (I substituted half & half); 3 large eggs; 2 teaspoons freshly ground black pepper; 2½ cups (8 oz) grated sharp cheddar cheese; 2½ cups (8 oz) grated fontina cheese; 1½ cups (3 oz) freshly grated Parmigiano-Reggiano cheese, divided; 1 tablespoon finely chopped fresh sage; Special equipment: 9½-inch springform pan

www.onceuponachef.com

This ultra-cheesy spaghetti pie with sausage and broccoli is baked until golden and sliceable—comfort food that’s even better the next day.

View full recipe on www.onceuponachef.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.onceuponachef.com.

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Ingredients

Unsalted butter, for greasing the pan
2 tablespoons extra-virgin olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, finely chopped
¾ lb broccoli or broccoli rabe, trimmed, stems and florets chopped into ¼-inch pieces (about 2 ½ cups)
1 lb hot or sweet Italian sausage, removed from casings
1 tablespoon tomato paste
1 (28-ounce) can whole peeled tomatoes, drained, tomatoes crushed by hand
Kosher salt
1 lb dried spaghetti
¾ cup whole milk (I substituted half & half)
3 large eggs
2 teaspoons freshly ground black pepper
2½ cups (8 oz) grated sharp cheddar cheese
2½ cups (8 oz) grated fontina cheese
1½ cups (3 oz) freshly grated Parmigiano-Reggiano cheese, divided
1 tablespoon finely chopped fresh sage
Special equipment: 9½-inch springform pan