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Cheesy Vegetable Spaghetti Pie Recipe

www.mccormick.com
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Recipe and photo courtesy of www.mccormick.com
This recipe is a great way to utilize leftovers in your refrigerator. If using ......
Servings:
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Ingredients
  • 8 ounces spaghetti
  • 1 tablespoon olive oil
  • 2 cups sliced fresh mushrooms
  • 1/2 cup thinly sliced green bell pepper
  • 1/2 cup thinly sliced onion wedges
  • 1 1/2 cups thinly sliced zucchini
  • 1 can (14 1/2 ounces) diced tomatoes, undrained
  • 2 teaspoons McCormick® Rosemary Leaves
  • 1 teaspoon McCormick® Garlic Powder
  • 1 teaspoon McCormick® Oregano Leaves
  • 1 teaspoon McCormick® Thyme Leaves
  • 1/2 teaspoon salt
  • 8 eggs
  • 1 package (8 ounces) shredded mozzarella cheese (2 cups), divided
Directions
PREP
10 mins
COOK
30 mins
1. Preheat oven to 350°F. Cook spaghetti as directed on package. Drain well.

2. Meanwhile, heat oil in large ovenproof skillet on medium-high heat. Add mushrooms, bell pepper and onion; cook and stir 5 minutes or until tender. Add zucchini, tomatoes, rosemary, garlic powder, oregano, thyme and salt; cook and stir 10 minutes until most of the liquid has evaporated.

3. Beat eggs in large bowl. Add spaghetti and 1 cup of the cheese; mix well. Stir into vegetables in skillet. Cook on medium-low heat 5 minutes or until bottom is set. Sprinkle with remaining 1 cup cheese.

4. Bake 8 to 10 minutes or until center is just set and cheese is melted. Cut into 8 wedges to serve.
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This recipe is a great way to utilize leftovers in your refrigerator. If using leftover cooked spaghetti, use about 3 1/2 cups. Use other veggies you might have, including broccoli florets or cooked cubed potatoes.
Nutrition (per serving)
Calories: 306 Calories
Fat: 14 Grams
Protein: 18 Grams
Cholesterol: 234 Milligrams
Carbohydrates: 27 Grams
Sodium: 500 Milligrams
Fiber: 3 Grams
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