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


  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.
Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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