Cheesy Vegetable Spaghetti Pie

Staff Writer
Cheesy Vegetable Spaghetti Pie
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
308
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
  • 8 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.

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.

Nutritional Facts

Total Fat
13g
21%
Sugar
5g
N/A
Saturated Fat
6g
30%
Cholesterol
185mg
62%
Protein
16g
32%
Carbs
30g
10%
Vitamin A
138µg
15%
Vitamin B12
0.6µg
9.8%
Vitamin B6
0.3mg
12.6%
Vitamin C
16mg
26%
Vitamin D
1µg
N/A
Vitamin E
1mg
6%
Vitamin K
5µg
7%
Calcium
217mg
22%
Fiber
2g
10%
Folate (food)
39µg
N/A
Folate equivalent (total)
39µg
10%
Iron
2mg
9%
Magnesium
37mg
9%
Monounsaturated
5g
N/A
Niacin (B3)
1mg
5%
Phosphorus
276mg
39%
Polyunsaturated
1g
N/A
Potassium
326mg
9%
Riboflavin (B2)
0.3mg
20.2%
Sodium
575mg
24%
Thiamin (B1)
0.4mg
24.1%
Zinc
2mg
12%

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