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Cheesy Vegetable Spaghetti Pie
main dishes

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.
  • 10m

    prep time

  • 30m

    Cook Time

  • 306

    Calories

  • 14

    Ingredients

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Ingredients

8

Servings

Instructions

  • 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 (per Serving)

Reviews

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