Cheesy Vegetable Spaghetti Pie
"This recipe is a great way to utilize leftovers in your refrigerator. If using leftover cooked spaghetti, use about 3 1/2 cups. Use other vegetables you might have, including broccoli florets or cooked cubed potatoes...."
INGREDIENTS
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8 ounces spaghetti
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1 tablespoon olive oil
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2 cups sliced mushrooms
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1/2 cup thinly sliced green bell pepper
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1/2 cup thinly sliced onion wedges
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1 1/2 cups thinly sliced zucchini
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14 1/2 ounces diced tomatoes, undrained
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2 teaspoons rosemary leaves
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1 teaspoon garlic powder
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1 teaspoon oregano leaves
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1 teaspoon thyme leaves
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1/2 teaspoon salt
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8 eggs
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2 cups shredded mozzarella cheese, divided
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