Food Recipes Sausage and Fontina Spaghetti Pie 4.0 (3) 1 Review Happy bellies are guaranteed with this family-friendly weeknight dinner. By Marianne Williams Marianne Williams Marianne has been writing and testing recipes in the test kitchens for Dotdash Meredith since 2016. She studied at the International Culinary Center, in New York, and the International School of Italian Cuisine, in Italy, under highly esteemed chefs and graduated in 2015. Real Simple's Editorial Guidelines Published on January 23, 2023 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Prep Time: 30 mins Total Time: 1 hrs 10 mins Servings: 6 Jump to Nutrition Facts 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. Ingredients 12 oz. spaghetti 1 Tbsp. olive oil 12 oz. sweet Italian turkey sausage 1 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 Directions Preheat oven to 400°F with rack 6 inches from top. Cook spaghetti according to package directions for al dente; drain. 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. 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. 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. Rate it Print Nutrition Facts (per serving) 416 Calories 24g Fat 20g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.