Spaghetti pie is a big affair, impressive in both stature and ingredients — perfect for a hungry crowd.
Spaghetti pie is a big affair, impressive in both stature and ingredients — perfect for a hungry crowd.
Featured on the cover of her beautiful new cookbook, Bringing It Home: Favorite Recipes From A Life of Adventurous Eating, Gail Simmons’ Spaghetti Pie made with broccoli and Italian sausage is, according to my husband, one of the best things I have ever made. EVER. I suppose I could take offense since it’s not even one of my own recipes but I totally agree with him. It’s similar to sausage lasagna or baked ziti with sausage, only way more impressive to serve. Fair warning: the recipe calls for a jaw-dropping amount of cheese. All I can tell you is that it’s worth it.
Gail writes, “Spaghetti pie is a big affair, impressive in both stature and ingredients, and meant to serve a hungry crowd. You don’t have to wait for your next party to make it, though. If you don’t have enough eaters to tackle it, there’s a bonus: Slices of the savory pie make the best leftovers of all time.” The recipe requires a springform pan, which is a good investment if you don’t have one, but you could easily use a large baking dish and serve the “pie” lasagna-style if need be.
What you’ll need to make spaghetti pie
How to make spaghetti pie
To begin, heat the oil in a large skillet 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, 2 to 3 minutes.
Add the sausage.
Cook, breaking the meat into small bits, until cooked through, about 6 minutes.
Stir in the tomato paste and cook for 1 minute.
Then add the crushed drained tomatoes and 1/4 teaspoon salt. (Note that it’s best to use canned whole tomatoes and crush them yourself over diced tomatoes, since diced canned tomatoes contain a firming agent, calcium chloride, that makes them slow to break down.)
Cook, stirring occasionally and scraping any bits from the pan, until the liquid is mostly evaporated, about 5 minutes. Remove from the heat and set aside.
Meanwhile, cook the spaghetti just until very al dente, 7 to 8 minutes (look for a white spot in the center when you bite into a strand). Drain the pasta (do not rinse) and reserve the pot.
In a medium bowl, whisk together the milk, eggs, pepper, and 3/4 teaspoon salt.
Combine the spaghetti and milk mixture in the pot; add in the sausage-broccoli mixture, cheddar, fontina, and 1 cup of the Parmesan.
Stir until well combined.
Transfer the pasta mixture to a springform pan wrapped in aluminum foil (wrapping the pan in foil protects against leakage). 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 1/2 cup Parmesan.
Broil 4 to 5 inches from the heat until the cheese is golden, 2 to 3 minutes.
Remove from the oven and run a knife around the inside of the pan. Let the pie rest for about 10 minutes, then release and remove the sides of the pan. Cut the pie into slices and serve warm.
Enjoy!
Please find original recipe link here.
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