Spaghetti Pizza Pie

Transform leftover spaghetti into a delicious, shareable meal with this Spaghetti Pizza Pie. Instead of a traditional dough, cooked spaghetti noodles are mixed with egg and parmesan to create a sturdy, golden-brown crust that holds a rich, savory filling. The center is packed with sauted mushrooms, onions, garlic, and a thickened tomato sauce seasoned with dried basil and oregano. Topped with melted mozzarella and sweet green peppers, this dish offers the comforting flavors of pizza in a unique pasta format. It is an excellent way to use up ingredients and serves as a hearty vegetarian main course for family dinners or casual gatherings.

Cooking Method: Baking, Boiling

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 521.9

Dietary: Vegetarian

Description

Transform leftover spaghetti into a delicious, shareable meal with this Spaghetti Pizza Pie. Instead of a traditional dough, cooked spaghetti noodles are mixed with egg and parmesan to create a sturdy, golden-brown crust that holds a rich, savory filling. The center is packed with sauted mushrooms, onions, garlic, and a thickened tomato sauce seasoned with dried basil and oregano. Topped with melted mozzarella and sweet green peppers, this dish offers the comforting flavors of pizza in a unique pasta format. It is an excellent way to use up ingredients and serves as a hearty vegetarian main course for family dinners or casual gatherings.

Ingredients

8 ounce Spaghetti
2 tablespoon Olive oil
1/4 cup Parmesan, freshly grated
1 Egg, beaten
1 Onion, chopped
1 Garlic Clove, minced
2 cup Mushrooms, sliced
3/4 teaspoon Dried basil
1/4 teaspoon Dried oregano
14 ounce Canned tomato sauce
1 1/2 cup Mozzarella, shredded
3/4 cup Sweet green pepper, chopped

Directions

1
Preheat oven to 375F (190C). Grease a 9-inch pie plate.
2
Cook spaghetti in a large pot of boiling salted water for 8-10 minutes, until tender but firm. Drain well and transfer to a large bowl.
3
Toss the hot spaghetti with 1 tablespoon of olive oil to prevent sticking. Allow to cool slightly.
4
Stir in the beaten egg and grated parmesan cheese until the pasta is evenly coated.
5
Press the spaghetti mixture firmly over the bottom and up the sides of the greased pie plate to form a crust.
6
In a skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
7
Add the chopped onion, minced garlic, sliced mushrooms, dried basil, and oregano. Saut, stirring occasionally, for 5 minutes until vegetables are softened.
8
Pour in the canned tomato sauce. Cook, stirring occasionally, for 10 minutes or until the sauce has thickened.
9
Sprinkle 1/2 cup of the shredded mozzarella over the spaghetti crust.
10
Spoon the hot tomato and mushroom sauce evenly over the cheese layer.
11
Sprinkle the chopped green pepper and the remaining 1 cup of mozzarella cheese over the top.
12
Bake for 30 minutes or until the top is golden brown and bubbly.
13
Let the pie stand for 5 minutes before slicing and serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 521.9kcal

% Daily Value *
Total Fat 24.0g37%
Saturated Fat 11.4g58%
Cholesterol 50.8mg17%
Sodium 1651.3mg69%
Total Carbohydrate 52.4g18%
Dietary Fiber 7.4g30%
Sugars 11.8g
Protein 29.2g59%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: spaghetti, pizza, pie, pasta, vegetarian, italian, mushroom, tomato sauce, mozzarella, parmesan, egg crust, baked pasta, family dinner, leftover pasta, comfort food, main course, easy dinner, cheese, garlic, onion

Read it online: https://www.chefs-mate.com/recipe/spaghetti-pizza-pie/