Spaghetti Pie

Preheat the oven to 400°F. Lightly grease a 9-inch deep-dish pie plate or 10-inch cast-iron skillet.

Bring a large pot of water to a boil. Add the spaghetti and 2 tablespoons salt and cook according to the package directions until al dente. Drain, rinse with cold water, and set aside.

In a large skillet, cook the sausage over medium heat, breaking it up with a spoon, until browned and cooked through, about 6 minutes. Transfer to a plate lined with paper towels to drain.

In the same skillet, heat 1 tablespoon olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, red pepper flakes (if using), oregano, basil, and black pepper and cook for 1 minute more.

Stir in the crushed tomatoes, red wine, and heavy cream. Bring to a simmer and cook until slightly thickened, about 10 minutes. Stir in the 1/2 cup Parmesan cheese.

Add the broccoli to the sauce and cook until tender-crisp, about 5 minutes. Remove from the heat and let cool slightly.

In a large bowl, combine the cooked spaghetti, sausage, egg, parsley, and tomato-broccoli sauce. Toss until well combined.

Transfer the mixture to the prepared pie plate and press it down evenly.

In a small bowl, combine the panko, 1/2 cup Parmesan, and olive oil. Sprinkle evenly over the top of the spaghetti mixture.

Bake for 25 to 30 minutes, or until the top is golden brown and the edges are bubbling.

Let cool for 10 minutes before slicing. Serve warm, with additional Parmesan cheese if desired.