Spaghetti Pie with Seasonal Veggies
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
  • 1 lb. uncooked spaghetti
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 1 small zucchini, chopped
  • ½ cup mushrooms
  • 14 ounce can diced tomatoes
  • ¼ cup prepared pesto
  • 2 eggs, beaten
  • ¼ cup Parmesan cheese, grated
  • 6 fresh basil leaves, roughly chopped
  • ½ cup mozzarella cheese, shredded
  1. Cook spaghetti according to package directions. Drain and set aside.
  2. Heat olive oil in a large skillet; add garlic and onions. Sautee for 5 minutes. Add zucchini and mushrooms. Sautee for an additional 5 minutes. .
  3. In a large bowl, combine pasta, vegetable mixture, and remaining ingredients [except mozzarella cheese]. Transfer to a greased pie dish [mine was 9 inches].
  4. Bake for 20 minutes. Remove from oven and add mozzarella cheese. Bake for an additional 5 minutes until cheese is melted.
  5. Remove from oven and let stand for 5-10 minutes before serving. Cut into wedges or scoop out and serve.
Recipe by Mom to Mom Nutrition at