Happy bellies are guaranteed with this family-friendly weeknight dinner.
Victor Protasio
Is it possible to look at a spaghetti pie and not smile?
And what’s not to love?
Photo:Victor Protasio
This fun and impressive spaghetti pie is dolloped with ricotta for added richness thats hard to resist.
Bonus: as the pie bakes, the tomato sauce caramelizes to create the most scrumptious crispy edges.
This recipe was developed by Melissa Gray.
Ingredients
12oz.spaghetti
1Tbsp.olive oil
12oz.sweet Italian turkey sausage
15-oz.
pkg.baby kale
2Tbsp.chopped fresh sage, plus small leaves for garnish
3/4tsp.kosher salt
132-oz.
Cook spaghetti according to package directions for al dente; drain.
Meanwhile, heat oil in a large skillet over medium-high.
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.
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.
2,000 calories a day is used for general nutrition advice.
