Real Recipes From Real Home Cooks ®

spaghetti pie with veggies

(1 rating)
Recipe by
Melanie Diecek

I love lasagna, but as a busy working single mother started making this recipe from leftover spaghetti noodles, which I always make to much, and found it to be just as good at satisfying my lasagna craving, added spinach,carrots and zucchini for a veggie boost!

(1 rating)
yield 8 -10
prep time 30 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For spaghetti pie with veggies

  • 1 lb
    spaghetti noodles
  • 16 oz
    lowfat small curd cottage cheese
  • 16 oz
    lowfat ricotta cheese
  • 6 oz
    italian blend shredded cheese
  • 2 lg
    eggs, slightly beaten
  • 1 pkg
    frozen spinach, thawed and thoroughly drained
  • 1 lg
    zucchini, grated
  • 2-3
    carrots, grated
  • 1 md
    onion, diced
  • 1 Tbsp
    minced garlic
  • 2 jar
    marinara sauce, or homemade if you prefer
  • 1 pinch
    salt
  • 2 tsp
    pepper

How To Make spaghetti pie with veggies

  • 1
    Preheat oven to 350. I use Pam olive oil spray for the pan. Cook spaghetti noodles for half the time on the package. The extra moisture from the cheeses finishes the cooking and doesn't get overcooked.
  • 2
    While the noodles are boiling start grating your veggies, put ricotta, cottage and 4oz of your cheese in large bowl. Add your veggies,garlic,salt,pepper and eggs to the bowl.
  • 3
    Drain noodles and add to your bowl. Mix well. Pour into your casserole dish, cover and bake for 1hour at 350.
  • 4
    While its sitting, I heat up my sauce. Serve with sauce on the side.
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