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!
- 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
- Cook spaghetti according to package directions. Drain and set aside.
- 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. .
- In a large bowl, combine pasta, vegetable mixture, and remaining ingredients [except mozzarella cheese]. Transfer to a greased pie dish [mine was 9 inches].
- Bake for 20 minutes. Remove from oven and add mozzarella cheese. Bake for an additional 5 minutes until cheese is melted.
- Remove from oven and let stand for 5-10 minutes before serving. Cut into wedges or scoop out and serve.
Have you ever had spaghetti pie? What besides the noodles would have your kids asking for seconds? Use a pie dish for something new this holiday season: Spaghetti Pie #PastaFits #ad Click To Tweet
Are you as crazy about pasta as the Serbinski crew? Then head on over to the Pasta Fits website for more nutritious and delicious pasta recipes.