spaghetti pie with veggies

Spaghetti Pie With Veggies Recipe

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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 vote

30 Min
1 Hr 30 Min


  • 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
  • 2 tsp

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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About spaghetti pie with veggies

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

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