Name: Vegetarian Spaghetti Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian

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Vegetarian Spaghetti Pie

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Ingredients

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Instructions

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Instructions

Preheat oven to 350F degrees.

Place the cooked spaghetti in a bowl and coat with 1 tablespoon of olive oil.

Combine the eggs and 1/4 cup Parmesan cheese in a bowl. Add the mixture to the spaghetti and stir to mix well.

Place the spaghetti mixture into a greased deep-dish pie plate and spread to make a “pie crust”.

Heat 1 tablespoon of the oil in a sauté pan over medium heat. Add the garlic, onions, red bell peppers, carrots, celery, salt and sauté for 5 minutes, until soft.

Pour the tomato sauce over the vegetables and stir to combine.

In a bowl stir together the ricotta cheese, the remaining 1/4 cup of Parmesan cheese and Italian herbs to combine.

Spread the Ricotta/Parmesan cheese mixture over the pasta, then layer the vegetable mixture and finally, top with the mozzarella.

Place dish on a sheet pan and bake for 30 minutes.

Cool, cut into wedges and serve.

Video Tutorial

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Tips & Tricks (5)

Dice Vegetables Uniformly 🔪
Cut celery, carrot, bell pepper, and onion into small, consistent pieces so they cook evenly and distribute throughout the pie without any large chunks disrupting the texture.
Cook Pasta Al Dente 🍝
Undercook the spaghetti by 1-2 minutes since it will continue cooking in the oven; this prevents mushy noodles in your final baked pie.
Drain Excess Tomato Sauce 🍅
Pour your tomato sauce through a fine-mesh strainer for 5 minutes before mixing to remove excess liquid, preventing a soggy pie and ensuring a firm, sliceable final product.
Make-Ahead Moisture Control ⏰
If preparing a day ahead, cover the unbaked pie tightly with plastic wrap and refrigerate; add 10 extra minutes to baking time since it will start cold.
Let It Rest Before Slicing 🛑
Allow the baked pie to cool for 10-15 minutes before cutting; this sets the egg structure and helps slices hold together cleanly instead of falling apart.