4.9 from 33 votes
Spaghetti Pie
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.
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
Ingredients
- 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,
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.