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


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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
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


  • 1Preheat 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.
  • 2While 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.
  • 3Drain noodles and add to your bowl. Mix well. Pour into your casserole dish, cover and bake for 1hour at 350.
  • 4While 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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