Confetti Spaghetti Pie Recipe

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Confetti Spaghetti Pie Recipe
Confetti Spaghetti Pie Recipe photo by Taste of Home
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Confetti Spaghetti Pie Recipe

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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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min. + standing
MAKES:
6-8 servings
TOTAL TIME:
Prep: 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 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 in 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.
Originally published as Confetti Spaghetti Pie in Casserole Cookbook 2001, p218

Nutritional Facts

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

  • 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
  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 in 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.
Originally published as Confetti Spaghetti Pie in Casserole Cookbook 2001, p218

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