Gail Simmons’ Epic Spaghetti Pie
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This impressive spaghetti pie, packed with broccoli, Italian sausage, and a jaw-dropping amount of cheese, is a total crowd pleaser—perfect for leftovers, too!
Featured on the cover of her beautiful new cookbook, Bringing It Home: Favorite Recipes From A Life of Adventurous Eating, Gail Simmons’ spaghetti pie with broccoli and Italian sausage is, according to my husband, one of the best things I’ve ever made. EVER. I could take offense since it’s not even my own recipe, but honestly, I totally agree with him. It’s similar to lasagna or baked ziti, only way more impressive to serve. Fair warning: the recipe calls for a jaw-dropping amount of cheese, but trust me—it’s worth it.
Gail writes, “Spaghetti pie is a big affair, impressive in both stature and ingredients, and meant to feed a 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 calls for a springform pan, which is a great investment if you don’t already have one, but you could also use a large baking dish and serve it lasagna-style if needed.
“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
- Extra-virgin olive oil: Adds richness and depth of flavor to the sautéed vegetable and sausage mixture.
- Yellow onion and garlic: The aromatic base, infusing the pie with savory, well-rounded flavor.
- Broccoli or broccoli rabe: Brings texture, vibrant color, and earthy flavor, balancing the richness of the cheese and sausage. Broccoli rabe has thinner stems smaller florets than broccoli, and a more bitter, leafy flavor.
- Italian sausage: Provides savory, spiced depth to the pie; choose hot or sweet depending on your preference.
- Tomato paste: Concentrates the tomato flavor, adding richness and depth to the sausage mixture.
- Canned whole peeled tomatoes: Introduces a burst of freshness into the sauce, balancing the hearty ingredients with bright acidity.
- Spaghetti: The sturdy base of the pie, it holds up well when combined with the other ingredients and baked.
- Whole milk: Adds creaminess and moisture, helping to bind the ingredients together. Use half and half for a bit more richness.
- Eggs: Essential for structure, the eggs help the pie set as it bakes, making it easy to slice and serve.
- Sharp cheddar cheese and fontina cheese: These cheeses melt beautifully, adding a creamy, tangy richness to the pie.
- Parmigiano-Reggiano cheese: Adds a salty, nutty finish; used in both the filling and the topping for extra flavor.
- Fresh sage: Lends a fragrant, earthy note that complements the savory, cheesy pie.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
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.
Butter a springform pan that has been wrapped in aluminum foil (wrapping the pan in foil protects against leakage). Transfer the pasta mixture into the pan and, 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.
Make-Ahead/Freezing Instructions
The pie can be assembled, covered, and refrigerated a day ahead of time, then baked right before serving. The unbaked pie can also 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.
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Gail Simmons' Epic Spaghetti Pie
This impressive spaghetti pie, packed with broccoli, Italian sausage, and a jaw-dropping amount of cheese, is a total crowd pleaser—perfect for leftovers, too!
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
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.
Pair with
Nutrition Information
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- 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.
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Do you butter the pan and then wrap it in foil? I’m confused as to what the butter is preventing sticking?
Hi Phyllis, the butter goes on the inside of the pan to prevent sticking and the foil goes on the outside to prevent any leakage from the springform. Hope that clarifies!
Will this recipe work with gluten-free spaghetti ? If so, what base ingredient for the spaghetti, e.g., brown rice would wor best?
Hi Diane, I’ve never cooked with gluten-free spaghetti, so I can’t say for sure how it would impact the texture, but I suspect it should work. If you’ve used a particular type of gf pasta (i.e., brown rice, quinoa, etc.) I’d stick with the type that has given you the best results.
This is the secret recipe of my church group. We get together and make these by the dozens. They freeze well and are easy to transport to families that need emergency dinners. Don’t skimp on the cheese, it pulls everything together and makes it more than just an everyday hotdish.
Do you freeze them before or after baking? How long do you cook the frozen pie?
Hi Jan, you can find freezer-friendly instructions at the bottom of the recipe (and while you can probably go either way here, I’d suggest freezing it before baking).
Making your delicious epic spaghetti pie…can I use a bundt pan instead of a springform pan?
Hi Gerri, I’m not sure it’ll unmold easily, so I don’t think I’d risk it. Sorry!
Dear Jenn, my wife is a vegetarian, so I substituted what is known in Germany as soja schnetzel (soy granules that, when hydrated look similar to ground beef) for the sausage and instead of hydrating it with plain water, I used vegetable bullion. It is without doubt one of our all time favorite pasta dishes! Thanks so much for passing this along!
Hi Jen,
I’ve made this once before and it was out of this world! I’m making it for company later today and I’m wondering if I can use a 10″ springform as opposed to the 9″?
I know it won’t be as tall, but do you think it would work?
Thank you!
I definitely think that will work, Helene. 🙂
Hi Jenn!
Is there a way to make this vegetarian? Remove the meat or swap it with a vegetable maybe?
Thank you!
-Leah
Hi Leah, Gail Simmons also makes a vegetarian version! You can find it here.
Hi, Jenn,
This spaghetti pie is comfort food at its best! It is rich, however, so one wedge and a side salad make a great combination. I have brand new neighbors next door who lived on a sailboat for the past 10 years. They probably did not take on many cooking projects, so I plan to share a half of the pie and your French Apple Cake with them.
I have not had this entree since childhood. When I was growing up, we called it “Spaghetti Loaf”, because it was baked in a loaf pan, but your recipe is much better (sorry, mom :).
The recipe did not say what kind of Sweet Italian Sausage was recommended, so I bought Sweet Italian Chicken Sausage at Trader Joe’s Also, I had 1 lb. of organic ground beef (85/15) in the refrigerator (also from TJ’s) and was too lazy to start two projects for the day, so I added it to the Spaghetti Pie. It was perfectly paired with the Chicken Sausage and despite my initial concern the pie might become dry, it didn’t. Since my oven runs hot, I had the temperature at 425 instead of 475. The top of the pie was a beautiful golden/brown, and adding the remaining grated cheese at the end was a wonderful finishing touch.
For the tomatoes, I used whole peeled plum tomatoes (that was all I had on hand), and 1 8-oz. package of organic baby broccoli. I pulsed it in my food chopper, and it was the perfect consistency.
Lastly, I am counting the days until your cookbook comes out. In the next few days, I will be pre-ordering four copies…one for myself and the other three as gifts for friends who I share many of your recipes with.
On Saturday, I hosted a dinner party, and the four appetizers, drinks, two entrees, three sides, salad, and three desserts were all from your website (I did some prep on Friday, and also the baking, which allowed me time to enjoy my guests. Everyone raved about everything.
I might have mentioned before that despite owning dozens of cookbooks, they sit on the shelf in favor of your website, and every email from you is like a gift.
Happy Holidays to you and your family, Jenn, and thank you for all your do for us….your devoted readers.
Happy holidays to you and yours, too! (And thanks for such nice words – you made my day!) 🙂
Update: Jenn, I didn’t know what I was missing when I added a pound of ground beef the first time I made this pie, which was only because it was already thawed in the refrigerator. This time I followed the recipe EXACTLY as written, and it was indescribably delicious!
Also, although I am hosting a cocktail party to ring in the new year, today I came bearing gifts for friends hosting a New Year’s Day open house. I baked them a Spaghetti Pie, your French Green Beans With Shallots, and a loaf of your Cranberry Nut Bread (like i had nothing else to do) 🙂
Hi! Im such a huge fan of your website. So grateful for your recipes! I had a question about the spaghetti pie. I want to make it but do not eat pork, therefore can’t make it with sausage. Is there an alternative meat i could use/kosher option?
Thanks ☺
Hi Farah, You can definitely use turkey or chicken sausage here. Hope that helps!
Comfort food at it’s best.