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 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
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.
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. 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.
Video Tutorial
Other 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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I made this delicious casserole today and it is a winner. My husband does not like broccoli so I substituted 5 oz of baby spinach. I added the spinach at the end of the cooking time of the Italian sausage. I used an oval (8×10″) French white “deep” ceramic dish instead of the springform pan. I think there would have been too much for the springform as it made an abundant amount. My husband is particular about his food but he loved this dish. Thanks for another wonderful recipe.
This recipe was a lot of work. A lot of dishes. And hinged on a lot of hope. It did not come through. Perhaps it was the sibling teenage drama raging through the house. Or the hangry prepubescent that felt so let down by a dish he helped make. But this poor dish did not have a chance. I’m not sure why the broccoli was in the dish except to add a veg. The flavor was flat. Even with all that cheese. I had even doubled the garlic and added a few dashes of red pepper flakes. Sadly this dish is not a do over. And the drama rages on……
I have been eyeing this recipe for some time. I had company and decided to make this recipe. I trust your recipes so much Jenn that it was not necessary to even do a trial run. From a 3 year old up to a 70 year old my group loved this recipe. As usual another 5 star recipe. The only thing I left out was the fresh sage because I thought possibly the kids may not like but next time will put it in. I used the cheesecake pan but I think the next time I would double and bake in an appropriate cake pan for a larger group. The presentation would not be as pretty but it would still be delicious.
I give this recipe 5 stars! I have made other spaghetti pie recipes and have found this one to be the best by far. I loved how it all mixed together and stayed moist. I did omit the broccoli and found that I didn’t miss it at all. The spices were the perfect blend to give it its authentic taste. Have already passed this recipe on to friends and they have agreed it too is a must have recipe.
Thank you for this recipe! My family thought it was impressive in the presentation and even better tasting. My husband asked that the next time I make it that I increase the amount of Italian sausage. I followed the recipe exactly as written, but will increase the sausage for our tastes when I make it again.
I recently made this and it was perfectly delicious! I took it to a covered dish event and everyone loved it and there was only one slice left. The left over slice reheated nicely! I followed the recipe exactly (which was hard for me because I’m an experienced cook who improvises 😉) but it’s outstanding in flavors and textures just the way it’s written. It’s worth the effort and makes for a unique and lovely presentation of good, hearty, comfort food. Excellent recipe! Thank you for your website— it’s my number one place for delicious and successful recipes.
While making it the first time, I said to my husband, “This better be extraordinary or it just isn’t worth the effort.” It was extraordinary. The first time you make it, don’t count on serving it the same day. It takes much longer than you would think. Fortunately, there are instructions for serving it the next day. It is best served hot. We had trouble keeping it hot after the first time. Honestly, unexpected people kept coming to eat and meals were delayed. I will definitely cook it again. The leftovers just seem to get better.
When I read that your husband exclaimed that this was one of the best dishes you’ve ever made – I knew we had to try it. I will say that it was tasty, but we didn’t have the “OMG this is the best thing ever” reaction. It was good, but we felt it needed more depth of flavor. Perhaps it was the sausage we bought, (mild italian) it was perhaps too mild to add the needed punch to the dish.
First off, I’ve made Many of you recipes, all delicious, and I’ve gifted your cookbook to many friends and family members. We love it.
I’d like to make spaghetti pie, but with ground sirloin I place of the sausage. Will this substitution affect the end result?
Thank you!
Dina Herron
Hi Dina, It should work but you’ll need to season it very well as the sausage adds a lot of flavor to the dish. So happy you’re enjoying the recipes and the book! ☺️
Jenn, I also want to use ground sirloin. Any chance you can be more specific about the spices? I don’t improvise very well. Thanks for your help.
Hi Felice, Generally sausage is seasoned with salt, pepper and Italian seasonings (like basil, oregano, and parsley). I’d use about 1 tsp. of each of these with the exception of the pepper – I’d suggest about 1/2 tsp. of that. Hope that helps!
Cheese – how can 2 1/2 cups equal 8oz.
Hi Sara, 2 1/2 cups is the volume you’ll need and it’s the equivalent of 8 ounces. (The 2 1/2 cups are volume whereas the 8 ounces is what it would weigh if you put it on a scale.) Hope that clarifies and that you enjoy!
In addition to Jenn’s suggestions, I’d add crushed fennel seeds and a little red pepper flakes to mimic the Italian sausage flavoring.
Do you have any suggestions for adjusting this to make it meatless, other than veggie sausage? It looks just delicious!
Thanks!
Jacki
Hi Jacki, Gail Simmon’s actually makes a vegetarian version of this! You can find it here. Hope you enjoy!
This recipe is outstanding! It makes a great meal for company. I made it to specifications with garbanzo bean spaghetti for GF and you couldn’t tell the difference. And even with the spicy Italian sausage it was very balanced flavor and not too spicy for my guests who prefer milder food. It turned out amazing!!!