Spaghetti Pie
This post may contain affiliate links. Read my full disclosure policy. This isn’t your average pasta bake. With a mix of spaghetti, veggies, sausage, and cheese, this spaghetti pie from Gail Simmons has serious table appeal—and it’s surprisingly easy to make. Featured on the cover of her beautiful new cookbook, Bringing It Home: Favorite Recipes From A Life of Adventurous Eating, Gail Simmons’ spaghetti pie recipe with broccoli and Italian sausage is—according to my husband—one of the best things I’ve ever made. I could take offense since it’s not even my recipe, but honestly, I totally agree. It’s similar to lasagna or baked ziti, just way more impressive to serve. Fair warning: it calls for a jaw-dropping amount of cheese, but trust me—it’s worth it. Spaghetti pie is a total showstopper: big, cheesy, and built to feed a crowd. But don’t wait for a party to make it. The leftovers might be even better than the first time around. The recipe calls for a springform pan (worth having if you don’t already), but a large baking dish works too—just serve it up lasagna-style. Want to get a head start? You can assemble the pie a day in advance and refrigerate it, then bake it off when you’re ready. It also freezes beautifully (unbaked) for up to a month. “We make this about twice a month. This is a favorite of ours. Even the leftovers are amazing.” What You’ll Need To Make Spaghetti Pie Olive oil, onion, garlic, broccoli (or broccoli rabe) & fresh sage: The aromatic start—olive oil softens everything up, onion and garlic add savory depth, broccoli brings texture and color, and sage gives it all a warm, earthy note that pairs perfectly with the sausage and cheese. Italian sausage: Adds bold, savory flavor. Use hot or sweet, and feel free to swap in turkey or chicken sausage for a lighter version. Spaghetti: The pasta base for the pie. Be sure to boil it just shy of al dente—since it finishes cooking in the oven, this helps keep it from turning mushy. Tomato paste & whole peeled tomatoes: Form the base of a rich, flavorful sauce with just the right balance of depth and acidity. Milk & eggs: This combo binds everything together—milk keeps the pie moist and creamy, while eggs help it set so it slices neatly. Cheddar, Parmigiano Reggiano & Fontina Cheese: A flavorful cheese trio that melts beautifully and delivers tang, richness, and a salty, nutty finish. Jump to the printable recipe for precise measurements Olive oil, onion, garlic, broccoli (or broccoli rabe) & fresh sage: The aromatic start—olive oil softens everything up, onion and garlic add savory depth, broccoli brings texture and color, and sage gives it all a warm, earthy note that pairs perfectly with the sausage and cheese. Italian sausage: Adds bold, savory flavor. Use hot or sweet, and feel free to swap in turkey or chicken sausage for a lighter version. Spaghetti: The pasta base for the pie. Be sure to boil it just shy of al dente—since it finishes cooking in the oven, this helps keep it from turning mushy. Tomato paste & whole peeled tomatoes: Form the base of a rich, flavorful sauce with just the right balance of depth and acidity. Milk & eggs: This combo binds everything together—milk keeps the pie moist and creamy, while eggs help it set so it slices neatly. Cheddar, Parmigiano Reggiano & Fontina Cheese: A flavorful cheese trio that melts beautifully and delivers tang, richness, and a salty, nutty finish. Jump to the printable recipe for precise measurements Step-By-Step Instructions Step 1: Cook the veggies. In a large skillet over medium-high heat, heat the oil. Add the onion and garlic and cook for 1 minute. Add the broccoli and 1 tablespoon of water and cook for 2 to 3 minutes, until crisp-tender. Step 2: Cook the sausage. Add the sausage and cook, breaking it up with a spoon, until fully cooked, about 6 minutes. Stir in the tomato paste and cook for 1 minute. Step 3: Simmer the sauce. Add the crushed tomatoes and ¼ teaspoon salt. Cook for about 5 minutes, stirring now and then, until most of the liquid evaporates. Take off the heat and set aside. Pro-Tip: Using canned whole tomatoes and crushing them yourself is preferable to using diced tomatoes—diced canned tomatoes contain a firming agent, calcium chloride, that prevents them from breaking down. Step 4: Cook the spaghetti. Meanwhile, boil the spaghetti in a large pot until just shy of done—7 to 8 minutes. You’re looking for a bit of a white core when bitten. Drain (don’t rinse) and return to the pot. Step 5: Make the egg mixture. In a medium bowl, whisk together the milk, eggs, pepper, and ¾ teaspoon salt. Step 6: Put it all together. To the pot of spaghetti, add the egg mixture, sausage-broccoli combo, cheddar, fontina, and 1 cup of the Parmesan. Stir until everything is evenly combined. Pro Tip: Stir quickly once the egg mixture hits the hot pasta to avoid bits of scrambled egg. A rubber spatula or wooden spoon works best for gentle but thorough mixing. Step 5: Bake the pie. Wrap the outside of your springform pan with foil and butter the inside. Spoon in the pasta mixture, smooth the top, and set the pan on a rimmed baking sheet—this catches any drips and makes it easier to move in and out of the oven. Bake at 375°F until the top is golden and the edges are bubbling, about 35 minutes. RecipeComments (148)Add Comment Recipe Comments (148) Add Comment Gail Simmons' Epic Spaghetti Pie 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 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 Instructions Bring a large pot of water to a boil. Preheat the oven to 425ºF and set a rack in the middle position. Butter a 9 ½-inch springform pan. Tightly wrap the bottom of the pan with a large sheet of aluminum 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, 2 to 3 minutes. Add the sausage and 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 ¼ teaspoon salt. 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. Add salt to the boiling water and 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 ¾ 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 the prepared 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. (Keep an eye on it; if the top starts to get too brown, cover with foil.) 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, 1 to 3 minutes. Keep a close eye on it so it doesn't burn. 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. Make Ahead: The pie can be assembled, covered, and refrigerated a day ahead of time, then baked right before serving. Freezer-Friendly Instructions: The unbaked pie can be frozen for up to a month. The day before serving, remove the pie from the freezer and thaw overnight in the refrigerator. Bake as directed. Bring a large pot of water to a boil. Preheat the oven to 425ºF and set a rack in the middle position. Butter a 9 ½-inch springform pan. Tightly wrap the bottom of the pan with a large sheet of aluminum 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, 2 to 3 minutes. Add the sausage and 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 ¼ teaspoon salt. 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. Add salt to the boiling water and 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 ¾ 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 the prepared 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. (Keep an eye on it; if the top starts to get too brown, cover with foil.) 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, 1 to 3 minutes. Keep a close eye on it so it doesn't burn. 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. Make Ahead: The pie can be assembled, covered, and refrigerated a day ahead of time, then baked right before serving. Freezer-Friendly Instructions: The unbaked pie can be frozen for up to a month. The day before serving, remove the pie from the freezer and thaw overnight in the refrigerator. Bake as directed. Pair with Nutrition Information Powered by Per serving (10 servings) Calories: 642 Fat: 39 g Saturated fat: 18 g Carbohydrates: 43 g Sugar: 6 g Fiber: 5 g Protein: 30 g Sodium: 862 mg Cholesterol: 153 mg Per serving (10 servings) Calories: 642 Fat: 39 g Saturated fat: 18 g Carbohydrates: 43 g Sugar: 6 g Fiber: 5 g Protein: 30 g Sodium: 862 mg Cholesterol: 153 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Beef, Lamb, Veal & PorkDinnerFreezer-FriendlyMake-AheadPizza, Pasta & VegetarianRecipesAmericanItalian Beef, Lamb, Veal & Pork Dinner Freezer-Friendly Make-Ahead Pizza, Pasta & Vegetarian Recipes American Italian