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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Getting everyone to the dinner table is never a problem when I bake up this great pie. It's filling, plus it's packed with vitamins from all the veggies.Ruth Lee, Troy, Ontario Ingredients:
1 package (7 ounces) spaghetti |
1 medium onion, chopped |
2 garlic cloves, minced |
2 tablespoons canola oil |
2 medium tomatoes, chopped |
3 tablespoons tomato paste |
1/4 cup minced fresh parsley |
1/2 teaspoon dried oregano |
1/2 to 1 teaspoon salt |
1/4 teaspoon pepper |
4 eggs, lightly beaten |
1/2 cup frozen peas, thawed |
1/2 cup frozen cut green beans, thawed |
1/2 cup chopped fresh broccoli |
1 cup (4 ounces) shredded cheddar cheese, divided |
1/4 cup grated parmesan cheese |
Directions:
1. 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.
2. 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.
3. 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.
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