Ingredients

unsalted butter,for greasing the pan

2tbspextra-virgin olive oil

1medium yellow onion,finely chopped

2garlic cloves,finely chopped

¾lbbroccoli,or broccoli rabe, trimmed, stems and florets chopped into ¼-inch pieces

1lbItalian sausage,hot or sweet

1tbsptomato paste

28ozwhole peeled tomatoes,(1 can), drained, tomatoes crushed by hand

kosher salt

1lbdried spaghetti

¾cupwhole milk

3large eggs

2tspfreshly ground black pepper

2½cupssharp cheddar cheese

2½cupsfontina cheese

1½cupparmigiano-reggiano cheese,divided

1tbspfresh sage,finely chopped

Preparation

Bring a large pot of water to a boil. Preheat the oven to 425 degrees F and set a rack in the middle position.

Butter a 9½-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 for 2 to 3 minutes, until the broccoli is crisp-tender. Add the sausage and cook, breaking the meat into small bits, for about 6 minutes, until cooked through.

Stir in the tomato paste and cook for 1 minute, then add the crushed drained tomatoes and ¼ teaspoon of salt. Cook, stirring occasionally and scraping any bits from the pan, for about 5 minutes, until the liquid is mostly evaporated. Remove from the heat and set aside.

Add salt to the boiling water and cook the spaghetti for 7 to 8 minutes, just until very al dente. Drain the pasta and reserve the pot.

In a medium bowl, whisk together the milk, eggs, pepper, and ¾ teaspoon of 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.

Bake for about 35 minutes, until the edges are golden and bubbling.

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 for 1 to 3 minutes until the cheese is golden.

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. Enjoy!