Gail Simmons' Epic Spaghetti Pie

onceuponachef.com

Wayne

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

2-½ cups (8 oz) grated sharp cheddar cheese

2-½ cups (8 oz) grated fontina cheese

1-½ cups (3 oz) freshly grated Parmigiano-Reggiano cheese, divided

1 tablespoon finely chopped fresh sage

Special equipment: 9½-inch springform pan

Directions at onceuponachef.com

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