Spaghetti Pie

Name: Spaghetti Pie
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Yield: 8 serving
Ingredients: 2 tablespoons extra virgin olive oil; 1 cup chopped bell pepper; 1 cup chopped red onion; 1 cup chopped white button mushrooms; 1 cup chopped zucchini; kosher salt; black pepper; 2 large eggs; 1 cup chopped Italian parsley leaves; 1 cup ricotta cheese; 1/2 cup grated parmesan; 1/2 pound leftover cooked spaghetti in red sauce; 1/4 cup grated mozzarella

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4.9

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Excellent

Prep Time
10 mins
Cook Time
10 mins
Resting Time
5 mins
Total Time
40 mins
Servings
8
Calories
2026 kcal
Course
Main Course
Cuisine
Italian

Spaghetti Pie

Frida Fisher

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Leftover spaghetti is given new life in this easy vegetarian recipe. Layers of spaghetti, a blend of three cheeses, and an array of fresh vegetables transform this weeknight dinner into a special treat.

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Ingredients

Servings

2 tablespoons extra virgin olive oil, plus more for coating
1 cup chopped bell pepper, 1 small bell pepper
1 cup chopped red onion, 1 small red onion
1 cup chopped white button mushrooms
1 cup chopped zucchini, 1 small zucchini
kosher salt
black pepper
2 large eggs
1 cup chopped Italian parsley leaves
1 cup ricotta cheese
1/2 cup grated parmesan
1/2 pound leftover cooked spaghetti in red sauce
1/4 cup grated mozzarella,

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Instructions

Get ready: Heat the oven to 375°F and position a rack in the middle. Brush the sides and bottom of an 8-inch springform pan with a little olive oil.
Cook the vegetables: In a medium nonstick skillet set over medium-high, heat add 2 tablespoons olive oil. Once the oil begins to shimmer add the bell pepper, red onion, mushrooms, and zucchini. Season with a big pinch of kosher salt and black pepper. Cook, tossing occasionally, until the veggies have softened, about 5 to 7 minutes. Remove from the heat and set aside for now.
Whisk the eggs: In a large mixing bowl, whisk the eggs with a small pinch of kosher salt and black pepper. Add the parsley, ricotta, and parmesan. Mix to combine. Add the leftover spaghetti and mix to coat.
Layer the pie: Spread half of the spaghetti on the bottom of the prepared pan and press down. Spread the vegetables over the top, but don't push the vegetables all the way to the edge of the pan. You want to leave a 1-inch spaghetti border. Add the remaining spaghetti on top.
Bake the pie: Bake on the center rack until you see some color and crisped edges, about 20-25 minutes. Remove the pan carefully and top with the shredded mozzarella, then return the pan to the oven briefly, watching for the mozzarella to melt.
Cool and serve: Remove the pan from the oven and allow it to sit for 5 to 10 minutes, then carefully remove the springform. Slice and serve.

Notes

I use leftover spaghetti in this recipe, but you can make spaghetti fresh then proceed with the recipe as written. Just make 1/2 pound of spaghetti and combine it with 2 cups of your favorite pasta sauce.
Opt for a firm, low-moisture mozzarella, which gets melty and delicious without becoming watery.
Running water can cause mushrooms to become water-logged. If your mushrooms are dirty, fill a bowl with cold water. Add the mushrooms and gently swirl to remove dirt, then immediately drain.
Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.

Nutrition Information

Show Details

Calories 202.6kcal (10%) Carbohydrates 15g (5%) Protein 10.3g (21%) Fat 11.6g (18%) Saturated Fat 4.9g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 4.8g Trans Fat 0.004g Cholesterol 64.8mg (22%) Sodium 180.7mg (8%) Potassium 262.8mg (8%) Fiber 1.8g (7%) Sugar 2.6g (5%) Vitamin A 1520.3IU (30%) Vitamin C 38.3mg (43%) Calcium 163.9mg (16%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 2026 kcal

% Daily Value*

Calories	202.6kcal	10%
Carbohydrates	15g	5%
Protein	10.3g	21%
Fat	11.6g	18%
Saturated Fat	4.9g	25%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4.8g	24%
Trans Fat	0.004g	0%
Cholesterol	64.8mg	22%
Sodium	180.7mg	8%
Potassium	262.8mg	6%
Fiber	1.8g	7%
Sugar	2.6g	5%
Vitamin A	1520.3IU	30%
Vitamin C	38.3mg	43%
Calcium	163.9mg	16%
Iron	1.4mg	8%