Spaghetti Pie with Broccoli Rabe

Total Time:
40 min
10 min
30 min

6 servings

  • 1 bunch broccoli rabe, thick stalks trimmed, remainder coarsely chopped
  • 8 ounces sweet or hot Italian sausage, removed from casings
  • 1 tablespoon olive oil
  • 1 large garlic clove, thinly sliced
  • 1/2 teaspoon kosher salt
  • 2 1/2 cups cooked thin spaghettini
  • 4 ounces Italian Fontina or Monterey Jack, cut into 1/3-inch cubes
  • 8 large eggs, lightly beaten
  • Preheat oven to 400 degrees F.

  • Cook broccoli rabe in boiling salted water 5 minutes, then drain in a colander.

  • Meanwhile, cook sausage meat in an ovenproof, 8 to 10-inch, heavy skillet (preferably cast iron) over moderately high heat, breaking up meat with a spoon, until browned and crisp. Transfer with a slotted spoon to a large bowl and drain off excess oil from pan.

  • Add oil and garlic to skillet and cook over moderate heat, stirring, until garlic is golden, about 1 minute. Add broccoli rabe and cook, stirring, 3 minutes. Add salt, then pepper, to taste. Add to sausage with spaghetti, cheese, and eggs. Toss well and spoon mixture into skillet, spreading to smooth top.

  • Bake in middle of oven until center is set but still moist, 20 to 25 minutes. Let stand 5 minutes before cutting into wedges.

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    Recipe courtesy of Katie Lee