I made quite a few changes to the Real Simple recipe. I will write down the recipe I found in the magazine, but first, here are my changes:
CHANGES
- I used gluten free pasta (I personally like the Jovial brand)
- I used a jar of Marinara sauce
- I used a combination of pork Sweet Italian sausage and chicken spinach-feta sausage
- I used fresh spinach
- I used egg replacer (Aguafaba or egg replacer)
- I omitted the ricotta because I didn't have any
- I made a half recipe (with more than 1/2 the cheese because I LOVE cheese) and a 7" springform pan. You can always use a casserole dish with high sides.
- Before I put it in the oven, I wrapped the bottom of the pan in tinfoil (in case of leaks) and put springform pan on a cookie sheet.
INGREDIENTS
- 12 oz. spaghetti
- 12 oz. sweet Italian turkey sausage
- 5 oz. baby kale
- 2 Tbl. fresh sage, chopped
- 3/4 tsp. salt
- 32 oz. jar vodka sauce
- 2 eggs
- 7 oz. shredded fontina cheese
- 1/3 cup ricotta
DIRECTIONS
- Preheat the oven to 400 degrees. Cook the spaghetti according to the directions, but drain al dente as it cooks a bit more in the oven.
- Meanwhile, cook the sausage. (I buy big links so remove the casing and break up a bit) cook and remove from pan so you can cool and break it up a bit more. Add kale, sage, salt and stir occasionally until kale wilted. Add sausage back in the pan then the sauce and bring to a simmer. Stir occasionally until sauce starts to thicken.
- Whisk eggs in a large bowl. Slowly add about a 1/2 cup of sauce whisking until eggs and sauce are combined. Add remaining sauce, cooked spaghetti, 1 cup of fontina and toss all this until combined. Transfer this to a pre-sprayed 9" springform pan. Dollop with ricotta and remaining Fontina.
- Bake until the cheese has melted, about 20-30 minutes.
Seriously... you can make this as hard or as easy as you wish. Bottom line is to make your usual spaghetti, add an egg or two, put it in a pan and bake. Voila... dressed up spaghetti!