Cheesy Vegetable Spaghetti Pie

Name: Cheesy Vegetable Spaghetti Pie
Prep time: 10 min
Cook time: 30 min
Yield: 8
Cuisine: American,
Ingredients: 8 oz spaghetti; 1 tbsp olive oil; 2 cups sliced fresh mushrooms; 1/2 cup thinly sliced green bell pepper; 1/2 cup thinly sliced onion wedges; 1 1/2 cups thinly sliced zucchini; 1 can (14 1/2 ounces) diced tomatoes , undrained; 2 tsps McCormick® Rosemary Leaves; 1 tsp McCormick® Garlic Powder; 1 tsp McCormick® Oregano Leaves; 1 tsp McCormick® Thyme Leaves; 1/2 tsp salt; 8 eggs; 1 package (8 ounces) shredded mozzarella cheese (2 cups), divided

This recipe is a great way to utilize leftovers in your refrigerator. If using leftover cooked spaghetti, use about 3 1/2 cups. Use other veggies you might have, including broccoli florets or cooked cubed potatoes.

10m

PREP TIME

30m

COOK TIME

306

CALORIES

14

INGREDIENTS

Servings: 8

Ingredients

8 ounces spaghetti
1 tablespoon olive oil
2 cups sliced fresh mushrooms
1/2 cup thinly sliced green bell pepper
1/2 cup thinly sliced onion wedges
1 1/2 cups thinly sliced zucchini
1 can (14 1/2 ounces) diced tomatoes, , undrained
2 teaspoons McCormick® Whole Rosemary Leaves
1 teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Oregano Leaves
1 teaspoon McCormick® Whole Thyme Leaves
1/2 teaspoon salt
8 eggs
1 package (8 ounces) shredded mozzarella cheese (2 cups), divided

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 350°F. Cook spaghetti as directed on package. Drain well.
2 Meanwhile, heat oil in large ovenproof skillet on medium-high heat. Add mushrooms, bell pepper and onion; cook and stir 5 minutes or until tender. Add zucchini, tomatoes, rosemary, garlic powder, oregano, thyme and salt; cook and stir 10 minutes until most of the liquid has evaporated.
3 Beat eggs in large bowl. Add spaghetti and 1 cup of the cheese; mix well. Stir into vegetables in skillet. Cook on medium-low heat 5 minutes or until bottom is set. Sprinkle with remaining 1 cup cheese.
4 Bake 8 to 10 minutes or until center is just set and cheese is melted. Cut into 8 wedges to serve.

NUTRITION INFORMATION

(per Serving)

See All Nutrition Information

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