Directions:
- Break spaghetti in half; cook according to package directions. Drain and rinse in cold water; set aside. In a skillet, saute onion and garlic in oil until tender. Stir in the tomatoes, tomato paste, parsley, oregano, salt and pepper. Cook until heated through, about 5 minutes.
- In a large bowl, toss the spaghetti and eggs. Stir in peas, beans, broccoli, tomato mixture, 1/4 cup cheddar cheese and Parmesan cheese. Transfer to a greased 9-in. springform pan. Place pan on a baking sheet.
- Bake, uncovered, at 350° for 25 minutes. Sprinkle with remaining cheddar cheese. Bake 5-10 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes. run a knife around edge of pan to loosen; remove sides. Cut into wedges. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 176.51 Kcal (739 kJ) | ||
| Calories from fat | 94.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.5g | 16% | |
|---|---|---|---|
| Cholesterol | 117.75mg | 39% | |
| Sodium | 547.36mg | 23% | |
| Potassium | 348.46mg | 7% | |
| Total Carbs | 12.28g | 4% | |
| Sugars | 4.13g | 17% | |
| Dietary Fiber | 2.59g | 10% | |
| Protein | 9.38g | 19% | |
| Vitamin C | 22.7mg | 38% | |
| Iron | 1.7mg | 9% | |
| Calcium | 129mg | 13% | |
| Amount Per 100 g | |||
| Calories | 116.01 Kcal (486 kJ) | ||
| Calories from fat | 62.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.9g | 16% | |
|---|---|---|---|
| Cholesterol | 77.39mg | 39% | |
| Sodium | 359.74mg | 23% | |
| Potassium | 229.02mg | 7% | |
| Total Carbs | 8.07g | 4% | |
| Sugars | 2.72g | 17% | |
| Dietary Fiber | 1.7g | 10% | |
| Protein | 6.16g | 19% | |
| Vitamin C | 14.9mg | 38% | |
| Iron | 1.1mg | 9% | |
| Calcium | 84.8mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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