Cheesy Vegetable Spaghetti Pie

This recipe is a great way to utilize leftovers in your refrigerator. If using leftover cooked spaghetti, use about 3 1/2 cups. Use other veggies you might have, including broccoli florets or cooked cubed potatoes.

Ingredients
Serves: Makes 8 servings.
Directions
10 mins Prep time 30 mins Cook time
10 mins Prep time
30 mins Cook time
  • Preheat oven to 350°F. Cook spaghetti as directed on package. Drain well.

  • Meanwhile, heat oil in large ovenproof skillet on medium-high heat. Add mushrooms, bell pepper and onion; cook and stir 5 minutes or until tender. Add zucchini, tomatoes, rosemary, garlic powder, oregano, thyme and salt; cook and stir 10 minutes until most of the liquid has evaporated.

  • Beat eggs in large bowl. Add spaghetti and 1 cup of the cheese; mix well. Stir into vegetables in skillet. Cook on medium-low heat 5 minutes or until bottom is set. Sprinkle with remaining 1 cup cheese.

  • Bake 8 to 10 minutes or until center is just set and cheese is melted. Cut into 8 wedges to serve.

Nutrition information

(Amount per serving)

  • Calories: 306Cholesterol: 234mg
  • Sodium: 500mgProtein: 18g
  • Total Fat: 14gFiber: 3g
  • Carbohydrate: 27g

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