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Confetti Spaghetti Pie

 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.
Nutritional 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.