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Cheesy Vegetable Spaghetti Pie

Cheesy Vegetable Spaghetti Pie

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  • 8 Ounces spaghetti
  • 1 Tablespoon olive oil
  • 2 Cups sliced mushrooms
  • 1/2 Cup thinly sliced green bell pepper
  • 1/2 Cup thinly sliced onion wedges
  • 1 1/2 Cup thinly sliced zucchini
  • 14 1/2 Ounces diced tomatoes, undrained
  • 2 Teaspoons rosemary leaves
  • 1 Teaspoon garlic powder
  • 1 Teaspoon oregano leaves
  • 1 Teaspoon thyme leaves
  • 1/2 Teaspoon salt
  • 8 eggs
  • 2 Cups shredded mozzarella cheese, divided


Preheat oven to 350 degrees.

Cook spaghetti as directed on package and drain well.

Meanwhile, heat oil in large ovenproof skillet on medium-high heat. Add the mushrooms, bell pepper, and onion. Cook and stir for 5 minutes or until tender. Add the zucchini, tomatoes, rosemary, garlic powder, oregano, thyme, and salt and cook for 10 minutes until most of the liquid has evaporated.

Beat the eggs in large bowl. Add the spaghetti and 1 cup of the cheese and mix well. Stir into the vegetables in the skillet. Cook on medium-low heat for 5 minutes or until bottom is set. Sprinkle with the remaining 1 cup cheese.

Bake for 8 to 10 minutes or until center is just set and cheese is melted. Cut into 8 wedges to serve.

Nutritional Facts


Calories Per Serving308

Folate equivalent (total)39µg10%

Riboflavin (B2)0.3mg20.2%

Think of this as a versatile vegetarian pasta recipe that works wonders with a variety of vegetables so you can use whatever you have in the fridge. I like to think of this as a great way to use up any veggie scraps left in the produce drawer.

You can even swap out the spaghetti for other pasta shapes and types. Whole wheat and even gluten-free pasta will work beautifully.

My favor ite thing about this vegetarian pasta is that it’s made 100% from scratch so you know every ingredient that goes into the pan.

If you are looking for a low-carb pasta recipe, try our Guilt-Free Zucchini Noodles. We swap pasta with noodles made from zucchini. See how we do it using a spiralizer or if you don’t have one, see our tips for using a mandoline or vegetable peeler.

What You Need to Make Vegetable Spaghetti

Let’s go through the ingredients really quickly:

  • Pasta — Any shape of pasta will do and you can swap in your favorite gluten-free or whole grain pasta if you’d like to.
  • Vegetables — The type of veggies are up to you, but we love zucchini, yellow squash, jarred roasted red peppers, leafy greens, peas, corn, and cabbage. Options are endless, here.
  • Onion, garlic, and tomato paste — These provide a base flavor for the simple sauce.
  • Canned whole tomatoes — You can use diced or crushed tomatoes, but we love the texture of whole tomatoes for this recipe. Just after adding them to the pot, we crush them a little with a spoon so they fall apart into a chunky sauce. You can also use blanched, peeled fresh tomatoes.
  • Herbs and spices — When we have it in the kitchen, we add fresh basil. Other herbs work, too (parsley and mint add a different flavor, but are excellent). Dried herbs like oregano, crushed red pepper flakes also make the sauce delicious.
  • Mushroom powder — Okay, now this one is optional, but for the best, most flavorful vegetarian pasta, we highly recommend using mushroom powder. It adds a rich umami flavor to the sauce and is our secret weapon when making meatless recipes. We’ve used it before in our recipes (see our gravy recipe). You can make it yourself (instructions are below) or buy it. Trader Joe’s has even started to sell their own version. We have provided a few alternatives in the notes section below.

Making this pasta loaded with vegetables is simple, better yet, it’s fast!

Making Veggie Pasta From Scratch

Here are the basic steps you’ll need to follow (the full recipe is below):

  1. Soften chopped onions in olive oil over medium heat.
  2. Stir in garlic, spices, and tomato paste.
  3. Throw in your vegetables and cook until tender.
  4. Add canned whole tomatoes and break them up a bit with a spoon. You want the sauce to be chunky.
  5. Season and then simmer the sauce until it’s reduced slightly — somewhere between 10 and 15 minutes.
  6. While the sauce simmers, cook your pasta.
  7. Toss the pasta with the sauce and serve.

I love serving the spaghetti with a generous amount of parmesan cheese, but if you are vegan, try sprinkling a bit of nutritional yeast on top instead.

More Veggie Packed Recipes

If you love this easy vegetable pasta recipe, you should take a look at some of our other vegetable heavy recipes:

  • Our Fresh and Easy Vegetable Lasagna is one of our most popular recipes!
  • Our Meatless Baked Pasta will please vegetarians and meat lovers alike.
  • With only 15 minutes of hands-on time, our Easy Baked Ziti with spinach, artichokes, and a creamy pesto layer is perfect for busy nights.
  • We love veggies around here and set out to create the best vegetable packed veggie burger! These delicious Veggie Burgers are high in fiber (5 grams) and come in at just over 200 calories for one patty.
  • Another healthy dinner recipe, these Easy Roasted Veggie Tacos are packed full of spice-roasted vegetables and black beans for a bit of protein.
  • For a meat-based spaghetti recipe, try our Easy Weeknight Spaghetti with Meat Sauce.

Cheesey Vegetable Puff Pie

Potatoes, carrots, mushrooms, peas and sweetcorn in the richest cheese sauce, all topped off with golden puffy pastry.

You really can't beat it. True curl your toes comfort food.

The new deep oval pie dish was the perfect size for a family pie and would feed 4-6 depending on what you are serving it with and how hungry your guests are.

Cooper and I only managed to eat a third of it. Mind you we didn't have anything with it.

I was too gubbed after making two sauces and two pies (I made a vegan pie for Graham with my vegan cheese sauce).

Pastry shapes for the top of a pie

I loved my wee pie birdie and I don't know if you can see from the photos, but I topped my Cheesey Vegetable Puff Pie with three little people (one for Graham, Cooper and I) and a little heart.

You can cut out any shapes from the scraps of pastry to decorate your pie and cookies cutters are useful if you aren't great at cutting out shapes free hand.

To add protein to this simple yet delicious meal, this recipe calls for an egg, milk, and cheese. If you have time to let your store-bought spaghetti sauce simmer, you can also add broccoli (one cup of chopped broccoli has about 3 grams of protein all on its own) and mushrooms (almost 2 grams of protein in a cup of chopped mushrooms). Many grocery stores now sell pre-chopped and pre-washed vegetables, so don't be afraid to experiment.

You can add more of your favorite veggies to increase the number of nutrients in your meal, but don't worry, you don't have to deviate from this recipe at all — it's tasty all on its own.

Before popping the casserole dish into the oven, you can be quite liberal with the shredded cheese. There is nothing like a golden brown cheesy crust on top of a casserole to make your mouth water. When finally done, serve with a green salad (Caesar salad works great with this recipe) and some freshly made garlic bread.

Oh, you want red sauce?

The other one of us (fine, it’s me) would prefer to eat sweet potatoes every night and have pasta once or twice a month.

But that changed when I met this new recipe from senior food editor Claire Saffitz for Baked Pasta alla Norma—saucy, cheesy, and hiding bits of tender eggplant, with a Medusa vibe and an irresistible, fight-over-it crust. (It’s called Norma, if you’re wondering, because its excellence is comparable to that of Vincenzo Bellini’s opera by the same name.) It’s got all of pasta’s best qualities—lots of carbs, a fun eating experience, an inherent comfiness—but it’s more an ooh-ahh, must-have-that spectacular than a bowl of noodles.

And it doesn’t take much more effort. While you wait for the pasta water to boil, you’ll make the “alla norma” part of the recipe by roasting eggplant, cherry tomatoes, and smashed garlic in a big skillet the oven. Make sure that the tomatoes burst: Their juices, when combined with a heap of grated Parmesan, a couple beaten eggs, and a squeeze of tomato paste, form the sauce that coats the spaghetti and keeps it from drying out. Once the vegetables are out of the oven and the pasta is cooked—use any shape you’d like (campanelle, conchiglie, rigatoni), though the drama of long, swirly noodles is unbeatable—all that’s left to do is toss everything together, press the pasta back into that big skillet, and bake for 30 to 35 minutes, until the top is golden brown.

Now normally I turn my nose up at such a long wait time, but it actually affords the opportunity to do the dishes, which means I can get into bed sooner after the meal is over.

Beyond that, spaghetti pie, rather than ordinary spaghetti, is less time-sensitive. Whereas most sauced pastas are demanding (especially the eggy and/or cheesy variations, which will lose their creamy sheen in a matter of minutes), this pie is stable: You don’t have to rush to serve and eat it, and it’s even better the next day.

You may lose those coveted crispy edges, but I recommend heating some olive oil in a heavy skillet and frying up a thick slice until the crust is brown and glistening. Maybe sizzle an egg while you’re at it. Pasta pie for breakfast? I must be a true convert.

There&rsquos not really any specialty equipment you need to make bucatini pie, so the good news is that if you purchase (or already own) any of these recommendations, you can use them for many purposes.

I think there is no better tool for grating hard cheese (and ginger and garlic and lemon zest and nutmeg and&hellip) than a Microplane. I use mine all the time, and I consider it a pretty indispensable too.

I made my spaghetti/bucatini pie in a springform pan. They&rsquore also great for cheesecakes and no bake desserts or even for baking traditional cake layers.

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Spaghetti Pie with Seasonal Veggies

Spaghetti pie is a kid-friendly, calorie-friendly pasta dish baked right in pie dish. Be sure to toss the spaghetti with your family’s pasta add-ins, such as fresh veggies, before baking.

Disclosure: I was asked to participate in the #PastaFits campaign as a member of the Healthy Aperture Blogger Network. I was compensated for my time. As always, thoughts, opinions, and stories about my kids are my own— you can’t make this stuff up folks!

With the holidays upon us most people are ready for the traditional sugar and butter-filled pies. Don’t get me wrong I am too. But today’s recipe for spaghetti pie is a pie you can feel good about eating any meal of the day— and any time of the year for that fact. It’s also a great way to use up leftover vegetables from other meals throughout the week. Tell me what pumpkin pie can do that!

With all the hustle and bustle of that comes along with holiday season it’s nice to have another easy weeknight dinner option that can do double duty. Spaghetti pie is one of those meals. I came up with this recipe when I was doing my weekly food prep of washing, chopping, and roasting vegetables. I usually take one day out of the week to do this one step [the most time consuming] that really gives me the push to serve more veggies at lunch and dinner. And since the holidays mean most of us are running on empty or to the next holiday party, food prep truly does pay off.

Call me crazy, but there was something about cooking spaghetti in a pie dish that made portion control easier for me. I could easily cut a slice to the size of my liking. And even had Joey help me scoop some of the pie out. And notice in the ingredients like this truly is a lightened-up comfort food classic—- just baked in a pie dish! Why? Unlike my other #PastaFits recipes [Wagon Wheel Pasta Bake and Lasagna Roll-Ups], this spaghetti pie has a veggie-packed, sauce, which already made it feel light and hearty at the same time. I was unsure if Joey would go for it because the pie didn’t have my traditional red sauce like he’s used to seeing with noodles, but low and behold, as long as he could recognize his favorite noodle he was just fine without the sauce. Smart kid!

17 Delicious Vegetable Dishes That Are Mostly Just Cheese

Not everybody likes vegetables. I get it. They’re a little bitter, and their texture isn’t for everyone. They’re packed with nutrients, though, so it’s worth figuring out ways to eat them that you actually like. That’s where vegetable recipes with cheese come in.

What I’m talking about here are recipes that will deliver at least a serving of vegetables, in which cheese totally steals the show. I’m not saying you should always mask the flavor of vegetables when you eat them (I love vegetables, TBH!), but if you’re a picky eater, it’s a good option. Even if you, like me, actually enjoy the taste of vegetables, it can be fun to mix things up with a little bit (or a lot) of cheese sometimes.

The list below offers several different vegetable recipes with cheese. Many are baked, some are stewed, and a few aren’t cooked at all. Whether you’re looking for a side dish, a main dish, or a dip, you’ll find a cheesy, veggie-packed option.


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