From her new book ?Bringing it Home?: http://amzn.to/2gHHGKL

Here is what you'll need!

SPAGHETTI PIE BY GAIL SIMMONS
Servings: 8

INGREDIENTS
Unsalted butter, for greasing pan
2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
½ pound broccoli, de-stemmed and chopped
1 tablespoon water
1 pound Italian sausage, removed from casings
1 tablespoon tomato paste
1 28-ounce can whole peeled tomatoes
Salt, to taste
1 pound dried spaghetti
¼ cup whole milk
3 large eggs
2 teaspoons ground pepper
2 ½ cups cheddar cheese, grated
2 ½ cups fontina cheese, grated
1 ½ cups grated Parmesan cheese, freshly grated and divided
1 tablespoon fresh sage, finely chopped
PREPARATION
Bring a large pot of water to a boil. Heat the oven to 425º F (220ºC). Butter a 9-inch springform pan and tightly wrap the outside bottom edges with aluminum foil to seal and prevent leakage while baking.
In a large skillet over medium heat, add oil, garlic, and onion, and cook for 1 minute. Add the broccoli and water and cook until the broccoli tenderizes, about 3 minutes.
Add the sausage and cook through. Stir in the tomato paste and add the whole tomatoes. Use tongs to roughly crush them in the pan and add salt to taste (about 1 teaspoon should be fine).
Simmer, stirring occasionally, for about 5 minutes until most of the liquid has evaporated. Remove from heat and set aside.
Add salt to the boiling water and cook the spaghetti until very al dente, about 7 minutes. Drai...