Sausage and Fontina Spaghetti Pie

• 12 oz. spaghetti
• 1 Tbsp. olive oil
• 12 oz. sweet Italian turkey sausage
• 1 5-oz. pkg. baby kale
• 2 Tbsp. chopped fresh sage, plus small leaves for garnish
• 3/4 tsp. kosher salt
• 1  32-oz. jar vodka sauce
• 2 large eggs
• 7 oz. shredded fontina cheese, (about 1 3/4 cups), divided
• Cooking spray
• 1/3 cup whole milk ricotta cheese

instruction

1. Preheat oven to 400°F with rack 6 inches from top. Cook spaghetti according to package directions for al dente; drain.
2. Meanwhile, heat oil in a large skillet over medium-high. Add sausage; cook, breaking it up with a wooden spoon, until browned and cooked through, about 4 minutes. Add kale, chopped sage, and salt; cook, stirring constantly, until kale starts to wilt, about 1 minute. Add vodka sauce; bring to a simmer over medium-high. Simmer, stirring occasionally, until starting to thicken, about 5 minutes.
3. Whisk eggs in a large heatproof bowl. Slowly add 1/2 cup hot vodka sauce, whisking constantly, until eggs are heated through. Add remaining vodka sauce mixture, cooked spaghetti, and 1 cup fontina; toss gently with tongs until pasta is evenly coated. 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.
4. 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.