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Ingredients
  • Unsalted butter for greasing the pan
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, finely chopped
  • ¾ pound broccoli or broccoli rabe, trimmed, stems and florets chopped into ¼-inch pieces (about 2 ½ cups)
  • 1 pound 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 pound dried spaghetti
  • ¾ cup whole milk
  • 3 large eggs
  • 2 teaspoons freshly ground black pepper
  • 2 ½ cups (8 ounces) grated sharp yellow cheddar cheese
  • 2 ½ cups (8 ounces) grated fontina cheese
  • 1 ½ cups (3 ounces) freshly grated Parmigiano-Reggiano cheese, divided
  • 1 tablespoon finely chopped fresh sage
  • Special equipment: 9 ½-inch springform pan
Steps
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