Name: Veggie Spaghetti Pie
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 3/4 lb. spaghetti -; 1 carrot, sliced -; 1 bunch broccolini, chopped -; 1 pt. cherry tomatoes, halved -; 1 bell pepper -; 2 cloves garlic, minced -; 1 c. ricotta -; 1 c. Fontina -; 1 c. Parmesan -; 3 eggs -; 1/2 c. milk -; Kosher salt -; Ground pepper -; Extra-virgin olive oil -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Veggie Spaghetti Pie

1. 3/4 lb. spaghetti -

2. 1 carrot, sliced -

3. 1 bunch broccolini, chopped -

4. 1 pt. cherry tomatoes, halved -

5. 1 bell pepper -

6. 2 cloves garlic, minced -

7. 1 c. ricotta -

8. 1 c. Fontina -

9. 1 c. Parmesan -

10. 3 eggs -

11. 1/2 c. milk -

12. Kosher salt -

13. Ground pepper -

14. Extra-virgin olive oil -

How to cook deliciously - Veggie Spaghetti Pie

1. Stage

Preheat oven to 425 degrees F. Lightly coat a springform pan with olive oil.

2. Stage

Cook the pasta for about 3 minutes less than the box instructs. (You want it to be very al dente.)

3. Stage

Toss carrots, broccolini, tomatoes in olive oil with salt and pepper to taste. Roast until easily pierced with a fork, about 20 minutes. (You don't want the vegetables to be too soft, since they'll continue cooking when the pasta bakes.)

4. Stage

Meanwhile, mix together the cheeses, eggs, milk and garlic in a large bowl. Add salt and pepper to taste.

5. Stage

Add the al dente pasta and roasted vegetables and toss to combine.

6. Stage

Pour everything into the prepared springform pan. Bake until golden-brown on top and warmed through, about 30 minutes. (You can stick the pie under the broiler for the last couple of minutes if the cheese is melted but isn't browning.)

7. Stage

Cool for at least 5 minutes.

8. Stage

When ready to serve, carefully cut around the pan with a knife to loosen the cake from the springform sides. Remove the springform sides and serve.