Vegetarian Spaghetti Pie

Vegetarian Spaghetti Pie is filled with tiny pieces of vegetables, a zippy red sauce, eggs, parmesan and ricotta cheese for protein and spaghetti as the carbohydrate making it a dish with everything you need all rolled into one! The best part is that the Vegetarian Spaghetti Pie can be made a day ahead if needed and baked 30 minutes before you’re ready to eat. Cut right into it for a big slice of a recipe that will hopefully become one of your family’s top 10 favorites too!

Author: Weelicious

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 4 servings

Calories: 590 kcal per serving

Ingredients

8 ounces - spaghetti
2 - eggs
½ cup - parmesan cheese
2 tablespoons - olive oil
1 clove - garlic
1 - onion
1 - red bell pepper
1 - carrot
1 stalk - celery
½ tsp - kosher salt
2 cups - tomato sauce
1 cup - ricotta cheese
½ tsp - Italian herbs
1 cup - mozzarella cheese

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.

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