Cheesy Vegetable Spaghetti Pie

Cheesy Vegetable Spaghetti Pie
Staff Writer
McCormick

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 vegetables you might have, including broccoli florets or cooked cubed potatoes.

Click here to see 8 Late-Summer Casserole Recipes

8
Servings
442
Calories Per Serving
Deliver Ingredients

Ingredients

  • 8  Ounces  spaghetti
  • 1  Tablespoon  olive oil
  • 2  Cups  sliced mushrooms
  • 1/2  Cup  thinly sliced green bell pepper
  • 1/2  Cup  thinly sliced onion wedges
  • 1 1/2  Cup  thinly sliced zucchini
  • 14 1/2  Ounces  diced tomatoes, undrained
  • 2  Teaspoons  rosemary leaves
  • 1  Teaspoon  garlic powder
  • 1  Teaspoon  oregano leaves
  • 1  Teaspoon  thyme leaves
  • 1/2  Teaspoon  salt
  • eggs
  • 2  Cups  shredded mozzarella cheese, divided

Directions

Preheat oven to 350 degrees.

Cook spaghetti as directed on package and drain well.

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

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

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

Nutritional Facts

Total Fat
30g
43%
Sugar
11g
12%
Saturated Fat
15g
63%
Cholesterol
77mg
26%
Carbohydrate, by difference
21g
16%
Protein
24g
52%
Vitamin A, RAE
131µg
19%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
17µg
19%
Calcium, Ca
403mg
40%
Choline, total
53mg
12%
Fiber, total dietary
3g
12%
Folate, total
29µg
7%
Iron, Fe
3mg
17%
Magnesium, Mg
30mg
9%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
371mg
53%
Selenium, Se
22µg
40%
Sodium, Na
554mg
37%
Water
99g
4%
Zinc, Zn
4mg
50%

Cheesy Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Cheesy Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.

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