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Spaghetti Pie with Roasted Vegetables and Ricotta Recipe

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4.2 from 15 reviews

This Spaghetti Pie is a comforting and delicious way to reinvent leftover cooked spaghetti in red sauce. Packed with sautéed vegetables, creamy ricotta, and a crispy baked crust, this savory pie makes a hearty meal perfect for family dinners or casual gatherings. The combination of melted mozzarella and Parmesan adds a delightful cheesy finish, while the Italian parsley brings fresh herbaceous notes.

  • Total Time: 40 minutes
  • Yield: 8 servings

Ingredients

Vegetables and Seasonings

  • 2 tablespoons extra virgin olive oil, plus more for coating the pan
  • 1 cup chopped bell pepper (about 1 small bell pepper)
  • 1 cup chopped red onion (1 small red onion)
  • 1 cup chopped white button mushrooms
  • 1 cup chopped zucchini (1 small zucchini)
  • Kosher salt, to taste
  • Black pepper, to taste

Pie Mixture

  • 2 large eggs
  • 1 cup chopped Italian parsley leaves
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 pound leftover cooked spaghetti in red sauce

Topping

  • 1/4 cup grated mozzarella cheese

Instructions

  1. Get ready: Preheat your oven to 375°F (190°C) and place a rack in the middle position. Lightly brush the sides and bottom of an 8-inch springform pan with olive oil to prevent sticking.
  2. Cook the vegetables: Heat 2 tablespoons of olive oil in a medium nonstick skillet over medium-high heat. Once the oil is shimmering, add the chopped bell pepper, red onion, mushrooms, and zucchini. Season with a generous pinch of kosher salt and black pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 to 7 minutes. Remove from heat and set aside.
  3. Whisk the eggs: In a large mixing bowl, whisk together the eggs with a small pinch of kosher salt and black pepper until well blended. Stir in the chopped Italian parsley, ricotta cheese, and grated Parmesan cheese until combined. Add the leftover cooked spaghetti in red sauce and gently mix until the pasta is evenly coated with the egg and cheese mixture.
  4. Layer the pie: Spread half of the spaghetti mixture evenly on the bottom of the prepared springform pan and press it down gently to form a base. Carefully layer the sautéed vegetables over the spaghetti, leaving about a 1-inch border around the edges without vegetables. Then, top with the remaining spaghetti mixture, spreading it out evenly.
  5. Bake the pie: Place the springform pan on the middle rack of the oven and bake for about 20 to 25 minutes, or until the edges are browned and the top begins to crisp. Remove the pan carefully, sprinkle the grated mozzarella cheese evenly over the top, then return the pan to the oven for an additional 3 to 5 minutes, or just until the mozzarella melts and is bubbly.
  6. Cool and serve: Take the pie out of the oven and let it rest for 5 to 10 minutes to set. Carefully remove the springform pan sides, slice the pie, and serve warm.

Notes

  • Using leftover cooked spaghetti in red sauce is a great way to reduce waste and create a flavorful dish.
  • If you don’t have a springform pan, a regular cake pan or pie dish can be used, but the removal of the pie might be less neat.
  • Feel free to customize the vegetables based on what you have on hand or prefer, such as adding spinach or eggplant.
  • Letting the pie rest after baking helps it hold together better when slicing.
  • This dish works well as a main course served with a simple green salad or garlic bread.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://dishiary.com/spaghetti-pie-with-roasted-vegetables-and-ricotta-recipe/