Sausage and Fontina Spaghetti Pie


Happy bellies are guaranteed with this family-friendly weeknight dinner.

Sausage and Fontina Spaghetti Pie

Victor Protasio

Prep Time:
30 mins
Total Time:
1 hrs 10 mins

Is it possible to look at a spaghetti pie and not smile? Unlikely. And what's not to love? Creamy vodka sauce marries flavorful Italian sausage, kale, and fragrant sage while eggs and creamy fontina cheese bind everything together—making it a doable weeknight and easy Easter dinner idea. This fun and impressive spaghetti pie is dolloped with ricotta for added richness that’s hard to resist. Bonus: as the pie bakes, the tomato sauce caramelizes to create the most scrumptious crispy edges. If you don’t have a springform pan, you can use a parchment-lined 9-inch cake pan that’s at least 3 inches tall.


  • 12 oz. spaghetti

  • 1 Tbsp. olive oil

  • 12 oz. sweet Italian turkey sausage

  • 5-oz. pkg. baby kale

  • 2 Tbsp. chopped fresh sage, plus small leaves for garnish

  • 3/4 tsp. kosher salt

  • 1  32-oz. jar vodka sauce

  • 2 large eggs

  • 7 oz. shredded fontina cheese, (about 1 3/4 cups), divided

  • Cooking spray

  • 1/3 cup whole milk ricotta cheese


  1. Preheat oven to 400°F with rack 6 inches from top. Cook spaghetti according to package directions for al dente; drain.

  2. Meanwhile, heat oil in a large skillet over medium-high. Add sausage; cook, breaking it up with a wooden spoon, until browned and cooked through, about 4 minutes. Add kale, chopped sage, and salt; cook, stirring constantly, until kale starts to wilt, about 1 minute. Add vodka sauce; bring to a simmer over medium-high. Simmer, stirring occasionally, until starting to thicken, about 5 minutes.

  3. Whisk eggs in a large heatproof bowl. Slowly add 1/2 cup hot vodka sauce, whisking constantly, until eggs are heated through. Add remaining vodka sauce mixture, cooked spaghetti, and 1 cup fontina; toss gently with tongs until pasta is evenly coated. Transfer to a 9-inch springform pan or cake pan coated with cooking spray. Dollop with ricotta and sprinkle with remaining 3/4 cup fontina.

  4. Bake until cheese has melted and edges begin to caramelize, about 20 minutes. Increase oven temperature to broil. Broil until cheese is golden brown, 4 to 5 minutes. Let cool for 15 minutes. Garnish with sage leaves.

Nutrition Facts (per serving)

416 Calories
24g Fat
20g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 416
% Daily Value *
Total Fat 24g 30%
Saturated Fat 10g 50%
Cholesterol 161mg 54%
Sodium 863mg 38%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 29g
Vitamin C 13mg 63%
Calcium 263mg 20%
Iron 2mg 13%
Potassium 373mg 8%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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