Spaghetti Pie
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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 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 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; it’s just as good for a cozy Sunday supper, and the leftovers might be even better the next day. 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 when you’re ready. It also freezes beautifully 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
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 425°F until the top is golden and the edges are bubbling, about 35 minutes.
Step 6: Broil the topping. Take the pan out of the oven and switch on the broiler. Sprinkle the top with the sage and remaining ½ cup of Parmesan, then broil for a few minutes, until golden and just starting to crisp.
Step 6: Rest and serve. Remove from the oven, run a knife around the edges, and let it rest for 10 minutes. Don’t skip this part—it helps the pie firm up so the slices hold together. Release the sides of the pan, slice, and serve warm. Enjoy!
Video Tutorial
More Hearty Pasta Dishes You’ll Love
Gail Simmons' Epic Spaghetti Pie
Looking for a fresh take on pasta night? the spaghetti pie brings together hearty ingredients and plenty of cheese for dinner that feels special.
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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Hi Jenn! Do you think I’d get good results freezing the cooked leftovers? There’s just the two of us…
I do think this would freeze well, Debby. You could also divide the unbaked pasta into two separate baking dishes and freeze one for later.
Jenn,
Do you think this would be as good with spaghetti squash instead of pasta?
Lynn
Yes definitely!
This looks great! I am not a broccoli fan so I think I will give it a try w/spinach and add a few mushrooms. I have a spring form pan, but I might give it a try w/individual crock bowls that I have that should be plenty deep, just flip them over and make a small pie. Lined sprayed parchment should work. If it works it would be a great dish to take a friend that is sick or recovering from surgery along w/some bread, maybe small salad. This combo of ingredients is a favorite and I always have the items on hand except for the Fontina.
I am disabled on a fixed income so I doubt I will be able to purchase your new cookbook, maybe one day; but for now I am going to request my library to purchase it, which I am sure they will do. You get a purchase and I get to read it. Win/Win! I do wish you great success w/It!
After long and stressful days I have to say one of my favorite things to do to wind down is to read your site and browse the new recipes. It is calming and just feels so relaxing before I go to sleep. So thank you for all your hard work and sharing your ideas and recipes w/us.
That is so sweet, Ruby – thank you! ❤️
Hello !! I do not have a 9 ‘ spring form pan although i can go buy one …. is threre a possibility a 9 by 13 baking dish will do the trick ? Thank you and way to go on the new cookbook!!!!:)))
Hi Julie, A large baking dish will definitely work. I haven’t tried it so I’m not positive it will all fit into a 9×13, but you can always bake any extra in a separate smaller dish (or freeze it for another time). Enjoy!
This recipe set the record for “fastest time to try a once upon a chef recipe” and it was great (added some red pepper flakes)! I baked this tonight in a 9×13 pan and it all fit perfectly. Cooking time was exact same also using the 9×13. Thanks Jenn!
I am diabetic and can’t eat the pasta, but do you think this would work with spaghetti squash? Thanks, Karen
I think it’s a great idea, Karen. Please let me know how it turns out.
This looks awesome! Can’t wait to try it. Do you think you could substitute beef for the sausage?
I do think that’d work, Mary Ellen. I’d add a bit more garlic and seasoning though since sausage adds so much flavor.
Is it ok to use skim or 1% milk to cut fat and calories?
Peg
I haven’t tried it, Peg, but I think it’d be fine. Please come back and let me know how it turns out!
Peg, don’t be concerned about the amount of fat in 6 Ozs of whole milk. If you are trying to reduce the amount of fats in your diet, remember this recipe calls for 1 Lb of sausage and 1.2 Lbs of cheese. That fat compared to the fat in 6 Ozs of milk, going from a 3 or 4 percent fat content in whole milk to 1 percent is inconsequential.
Should the prep time be adjusted? It reads 10 minutes but it appears it is at least 20. Thanks for your site! I made a few of your recipes and they turned out great.
That’s from the book but I will adjust. Thanks – and glad you like the recipes!
We made this spaghetti pie per the instructions, except for the sage. It was tremendous. Using a spring-form pan provided great height which was a real plus. We used BelGioioso™ Fontina Cheese which is a mild fontina. A lot of the flavor comes from your choice of sausage. We chose Johnsonville™ Sweet (Mild) Italian Sausage.
A big plus was that it was good the second day. We wrapped the left over in aluminum foil and gently re-heated in our big toaster oven.
Q: Do you think this could be assembled ahead and cooked the next day…or would the noodles soak up the juices?
(P.S. I just pre-ordered your book on Amazon – can’t wait for it!)
Thank you, Jamie! I definitely think it can be assembled ahead and baked the next day – see the notes at the end of the recipe for make-ahead instructions. 🙂