| Portions |
|---|
| Serves 6 |
Ingredients
- 300g hot Italian sausage, case removed
- 280g spaghetti, cooked and drained
- 6 eggs
- 1 ½ cups grated fontina, divided
- ½ cup Parmesan cheese, divided
- 3 tablespoons chopped parsley
- ½ teaspoon pepper
- ½ teaspoon salt
- 2 tablespoons butter
- 1 tablespoon vegetable oil
For Serving:
- 3 cups marinara sauce, heated
Directions
- Preheat the oven to 375°F.
- Add the sausage meat to a frying pan set over medium high heat. Cook the sausage,breaking it up as it cooks for 6-8 minutes until browned and cooked through. Set it aside to cool.
- Add 6 eggs to a large bowl. Whisk the eggs until the yolks and whites are well combined. Add the spaghetti and toss to ensure it’s all coated with the eggs. Add the sausage, half the parmesan and half of the fontina, parsley, salt and pepper. Toss to combine.
- Place a 10-inch cast iron pan over medium-high heat. Add the butter and vegetable oil. Once the butter has melted and the pan is hot, pour in the spaghetti mixture. Shimmy the pan to ensure everything settles into the pan. Top with the remaining parmesan and fontina cheese.
- Transfer the pan to the oven and cook for 35 minutes, until the spaghetti pie is set and the top is starting to brown slightly.
- Turn the broil to low. Broil the pie for 3-5 minutes until the cheese is golden brown.
- Remove from the oven and let stand for 5 minutes before slicing into wedges.
- Serve each slice on a plate or shallow bowl lined with some marinara sauce.