Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Spaghetti Pie with Roasted Vegetables and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 71 reviews

A savory and satisfying Spaghetti Pie featuring layers of leftover spaghetti in red sauce, sautéed vegetables, creamy ricotta, and melted mozzarella. This baked dish transforms simple ingredients into a flavorful, comforting meal perfect for using up pasta leftovers.

  • Total Time: 40 minutes
  • Yield: 8 servings

Ingredients

Vegetables

  • 1 cup chopped bell pepper (1 small bell pepper)
  • 1 cup chopped red onion (1 small red onion)
  • 1 cup chopped white button mushrooms
  • 1 cup chopped zucchini (1 small zucchini)

Wet Ingredients & Cheese

  • 2 tablespoons extra virgin olive oil (plus more for coating)
  • 2 large eggs
  • 1 cup chopped Italian parsley leaves
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup grated mozzarella cheese

Other

  • 1/2 pound leftover cooked spaghetti in red sauce
  • Kosher salt (to taste)
  • Black pepper (to taste)

Instructions

  1. Get ready: Preheat your oven to 375°F (190°C). Position the oven rack in the middle. Lightly brush the sides and bottom of an 8-inch springform pan with olive oil to prevent sticking.
  2. Cook the vegetables: Heat 2 tablespoons of extra virgin olive oil in a medium nonstick skillet over medium-high heat. When the oil shimmers, add the chopped bell pepper, red onion, mushrooms, and zucchini. Season with a generous pinch of kosher salt and black pepper. Sauté, tossing occasionally, until the vegetables have softened, about 5 to 7 minutes. Remove from heat and set aside.
  3. Whisk the eggs: In a large mixing bowl, whisk together the eggs with a small pinch of kosher salt and black pepper until well combined. Stir in the chopped Italian parsley, ricotta cheese, and grated Parmesan. Add the leftover spaghetti coated in red sauce and mix everything well to evenly coat the pasta.
  4. Layer the pie: Spread half of the spaghetti mixture evenly on the bottom of the prepared pan and press down gently to form a base. Spoon the sautéed vegetables on top, leaving about a 1-inch border of spaghetti visible around the edge. Finally, spread the remaining spaghetti mixture over the vegetables to form the top layer.
  5. Bake the pie: Place the pan in the preheated oven on the center rack and bake until the edges start to crisp and some color develops, about 20 to 25 minutes. Carefully remove the pan from the oven and sprinkle the grated mozzarella evenly over the top. Return the pie to the oven briefly, watching closely until the mozzarella melts and becomes bubbly.
  6. Cool and serve: Remove the springform pan from the oven and let the pie cool for 5 to 10 minutes. This allows it to set for easier slicing. Carefully remove the sides of the springform pan, slice the pie, and serve warm.

Notes

  • Using leftover spaghetti in red sauce is ideal for this recipe, adding extra flavor and reducing food waste.
  • You can substitute vegetables based on what you have on hand, such as spinach or eggplant.
  • Ensure the pan is well-oiled to prevent sticking and ease of removal.
  • Letting the pie rest after baking helps it hold its shape when slicing.
  • If you prefer a crispier top, broil the pie for 1-2 minutes after adding the mozzarella, watching carefully to avoid burning.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://ellarecipe.com/spaghetti-pie-with-roasted-vegetables-and-cheese-recipe/