This spaghetti pie is a cinch to put together. Cooked spaghetti is mixed with onion, peppers, zucchini, tomatoes, Parmesan and mozzarella cheeses and then slid in the oven until it’s a gorgeous golden brown. And it’s like catnip for kids.
Spaghetti Primavera Pie
- Quick Glance
- 20 M
- 1 H, 20 M
- Serves 6
Preheat the oven to 400°F (200°C).
Place the zucchini, tomatoes, bell pepper, and red onion on a rimmed baking sheet. Drizzle with the oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper and toss to coat evenly. Bake until the vegetables are tender and lightly browned, stirring once, about 20 minutes.
While the vegetables roast, cook the pasta until al dente, according to the package directions, probably 9 to 11 minutes. Drain the pasta and set it aside.
In a largish bowl, whisk together the half-and-half, eggs, 1 teaspoon salt, and 1/4 teaspoon black pepper. Add the cooked pasta and 1/2 cup each Parmesan and mozzarella, tossing to coat. Add the vegetables and gently toss.
Transfer to a lightly oiled 9-inch (23-cm) springform pan. Sprinkle with 1/2 cup each Parmesan and mozzarella. Bake until set and cheese has browned, about 30 minutes. Remove from the oven and let stand 5 to 10 minutes before serving. Garnish with parsley.
You can add additional seasonings—garlic, Italian seasoning, thyme, oregano, and crushed red pepper.
Recipe Testers' Reviews
If you’re a pasta lover but are getting tired of the typical red sauce and fork-twirling route, give this spaghetti primavera pie a try! The caramelized veggies paired wonderfully with the cheesy, eggy sauce. Make sure to use a good quality mozzarella so you get that nice melty quality. My husband loved this for leftovers for lunches. He took a slice of this plus a little bit of marinara to pour over after it was reheated, but I found it to be great as is.
My family loved this spaghetti primavera pie (and my children never willingly eat zucchini), so I have to give it a rave based on their enthusiasm alone. It's mild, cheesy, comfort food, and appealing to most people. I would have preferred it with more vegetables; they seemed a little lost in the pasta, and when I make it again, I think I'll swap out the zucchini for mushrooms, and add more tomatoes. I really loved how the roasted tomatoes sort of melted into the pasta, but I think the zucchini flavor didn't really come through (probably because it's out of season right now). I think I would also like it with a little heat (maybe some chili flakes) stirred in.