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!
Servings: 4
Calories: 602kcal
Ingredients
- 8 ounces spaghetti, cooked, about 1/2 package
- 2 large eggs, whisked
- 1/2 cup grated parmesan cheese, divided
- 2 tablespoons olive oil, divided
- 1 garlic clove, minced
- 1 onion, diced
- 1 red bell pepper, diced
- 1 large carrot, peeled and diced
- 1 stalk celery, diced
- 1/2 teaspoon kosher salt
- 2 cups weelicious tomato sauce
- 1 cup ricotta cheese
- 1/2 teaspoon Italian herbs
- 1 cup grated 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.
Video
Nutrition
Calories: 602kcal | Carbohydrates: 58g | Protein: 30g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 144mg | Sodium: 1.355mg | Potassium: 803mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4.741IU | Vitamin C: 50mg | Calcium: 482mg | Iron: 3mg