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Confetti Spaghetti Pie

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

6-8 ServingsPrep: 25 min. Bake: 30 min. + standing

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

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

2 of 2

Confetti Spaghetti Pie (continued)

Directions (continued)

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: 1 serving (1 piece) equals 255 calories, 11 g fat (5 g saturated fat), 123 mg cholesterol, 342 mg sodium, 27 g carbohydrate, 3 g fiber, 12 g protein.