Vegetarian Spaghetti Pie
Vegetarian Spaghetti Pie is one of my family's all time favorite dinners! It is such a unique twist for pasta night.
Ingredients
| Cooked spaghetti | 8 Ounce (about 1/2 package) | |
| Eggs | 2 Large , whisk | |
| Grated parmesan | 1/2 Cup (8 tbs) , divided | |
| Olive oil | 2 Tablespoon , divided | |
| Garlic | 1 Clove (5 gm) , mince | |
| Onion | 1 , dice | |
| Red bell pepper | 1 , dice | |
| Peeled carrot | 1 Large , dice | |
| Celery stalk | 1 , dice | |
| Kosher salt | 1/2 Teaspoon | |
| Tomato sauce | 2 Cup (32 tbs) (weelicious tomato sauce) | |
| Ricotta cheese | 1 Cup (16 tbs) | |
| Italian herbs | 1/2 Teaspoon | |
| Grated mozzarella cheese | 1 Cup (16 tbs) |
Directions
GETTING READY:
1. Preheat oven to 350F degrees.
MAKING:
2. Place the cooked spaghetti in a bowl and coat with 1 tablespoon of olive oil.
3. Combine the eggs and 1/4 cup Parmesan cheese in a bowl. Add the mixture to the spaghetti and stir to mix well.
4. Place the spaghetti mixture into a greased deep-dish pie plate and spread to make a pie crust.
5. 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.
6. Pour the tomato sauce over the vegetables and stir to combine.
7. In a bowl stir together the ricotta cheese, the remaining 1/4 cup of Parmesan cheese and Italian herbs to combine.
8. Spread the Ricotta/Parmesan cheese mixture over the pasta, then layer the vegetable mixture and finally, top with the mozzarella.
9. Place dish on a sheet pan and bake for 30 minutes.
SERVING:
10. Cool, cut into wedges and serve.
Recipe Summary
