Spaghetti Pie with Broccoli Rabe

italian cheese pasta pork vegetable brunch bake dinner lunch sausage noodle fontina broccoli rabe gourmet sugar conscious kidney friendly peanut free tree nut free soy free no sugar added

N/A

Makes 6 (light main course) servings

Source

Ingredients

1 bunch broccoli rabe, thick stalks trimmed, remainder coarsely chopped

8 oz sweet or hot Italian sausage, removed from casings

1 tablespoon olive oil

1 large garlic clove, thinly sliced

1/2 teaspoon kosher salt

2 1/2 cups cooked thin spaghetti

4 oz Italian Fontina or Monterey Jack cheese, cut into 1/3-inch cubes

8 large eggs, lightly beaten

Method

Preheat oven to 400°F.

Cook broccoli rabe in boiling salted water 5 minutes, then drain in a colander.

Meanwhile, cook sausage meat in an ovenproof heavy skillet (preferably cast-iron) over moderately high heat, breaking up meat with a spoon, until browned and crisp. Transfer with a slotted spoon to a large bowl.

Add oil and garlic to skillet and cook over moderate heat, stirring, until garlic is golden, about 1 minute. Add broccoli rabe and cook, stirring, 3 minutes. Add salt, then pepper to taste. Add to sausage with spaghetti, cheese, and eggs. Toss well and spoon mixture into skillet, spreading to smooth top.

Bake in middle of oven until center is set but still moist, 20 to 25 minutes. Let stand 5 minutes before cutting into wedges.