Spaghetti Pie With Veggies Recipe

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spaghetti pie with veggies

Melanie Diecek

By
@mommy7399

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!


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Serves:

8-10

Prep:

30 Min

Cook:

1 Hr 30 Min

Method:

Bake

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Quick & Easy