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Pasta casserole. That’s essentially what this spaghetti primavera pie is. And it’s so simple. Just dump cooked spaghetti, veggies, and a cheese sauce that’s bubbly and beautiful. And you can easily swap out the veggies listed in the recipe below for anything you happen to have on hand—maybe asparagus, summer squash, mushrooms, asparagus, whatever you have on hand. Spaghetti pie? Yes, please.
Chow,
Your Spaghetti Primavera Pie questions, answered
In Italian, “primavera” means spring, and pasta primavera is a dish that highlights the abundance of vegetables that start appearing at that time of year and celebrates everything light and fresh. Primavera pasta is made with long thin noodles, like spaghetti, and is always chockful of veggies and Parmesan.
While not a traditional ingredient in primavera, the eggs are what make this recipe special. The addition of eggs (and extra cheese, obviously…) is what gives your pasta pie the ability to stay together when you cut it into slices. A little extra protein, flavor, and a way to appeal to kids? Sold!
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Write a review
If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
Featured Review
I was trying to figure out what to do with a half jar of pasta sauce … Searching on the always-dependable Leite’s Culinaria, I came across this Spaghetti Primavera Pie and figured I would substitute my sauce for the tomatoes. It turned out to be a good move. Roasting the veggies is genius because they caramelize and the zucchini gets nice and creamy, both of which really amp up the flavor of the pie. There’s a nice amount of cheese (although no one’s going to complain if you add more). … Oh, also, I made a rookie mistake. Used a whole box (1 pound of pasta. So tossing it was more challenging than it should have been. There was no gentle tossing!
Greg Crawford
Spaghetti Primavera Pie
Ingredients
- 1 1/2 cups sliced zucchini (from 1 zucchini)
- 1 1/2 cups cherry tomatoes
- 1 cup chopped yellow bell pepper (from 1 bell pepper)
- 1 cup sliced red onion (from 1 small onion)
- 3 tablespoons olive oil
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 12 ounces uncooked spaghetti
- 1 cup half-and-half
- 3 large eggs, lightly beaten
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Chopped fresh parsley
Instructions
- 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.
- Dump into 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.
Notes
Spice-It-Up Variation
You can add additional seasonings—garlic, Italian seasoning, thyme, oregano, and crushed red pepper.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
Did you know only 68% of the recipes we test make it onto the site? This recipe survived our rigorous blind testing process by multiple home cooks. It earned the Leite’s Culinaria stamp of approval—and the testers’ reviews below prove it.
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 spicy marinara sauce 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.
This is a fresh vegetarian take on the ground beef spaghetti pie of my childhood. The half-and-half and all of the cheese makes this a rather indulgent savory pie with crispy cheesy noodle edges worth fighting for!
Oh, my word, this spaghetti primavera pie was so good. I’ve seen a few of these “spaghetti pies” floating around the interwebs lately and have been curious, but to be honest, I wasn’t *too* curious since they’ve pretty much just been everything you’d expect from your run of the mill pasta bake, but made with spaghetti instead.
Here, however, the flavors from the roasted veggies were just right with the richness of the cream and the cheese. It’s not hard to make, either, so it would make a pretty addition to a weeknight or weekend dinner lineup.
I made this spaghetti primavera pie on a cold night where it was just me, the dogs, and a strong pregnancy craving for carbohydrates. I make pasta primavera quite a bit, it’s just so easy! So, when I see a recipe in pie form, you have me intrigued. This recipe was super easy, I was sitting down to dinner by 7 pm on a Tuesday, and could see this being a great dinner to serve friends or family with a big Italian salad and some wine.
This spaghetti primavera pie came out delicious and the recipe was easy to follow and produced perfect results. The vegetables were cooked to perfect tenderness and the pie was completely cooked through. I’d give this recipe a perfect ten because there doesn’t seem to be any problems with the recipe. It’s easy to follow and produces perfect results, as well as being delicious. It’s a great way to use the vegetables in a summer garden.
I was trying to figure out what to do with a half jar of pasta sauce (don’t hate me) and decided to make spaghetti pie. Searching on the always dependable Leite’s Culinaria, I came across this Spaghetti Primavera Pie and figured I would substitute my sauce for the tomatoes. It turned out to be a good move. Roasting the veggies is genius because they caramelize and the zucchini gets nice and creamy, both of which really amp up the flavor of the pie. There’s a nice amount of cheese (although no one’s going to complain if you add more). It probably would be even better with the roasted tomatoes but worked just fine with my leftover sauce. Oh, also, I made a rookie mistake. Used a whole box (1 pound of pasta. So tossing it was more challenging than it should have been. There was no gentle tossing!
Greg, no hate here! Actually, I’m impressed you turned a fridge-clearing moment into such a win. Using sauce instead of the roasted tomatoes is smart—it adds a deeper flavor to the dish. As for the pasta rookie error, been there, done that. In fact, I dumped a whole pound of pasta into this quick mac & cheese recipe, which calls for only 8 ounces! Right there with you, my friend.
A Great Recipe! My family really enjoyed it! I added Shrimp “Kabobs” to the side. It was easy to pull together.
Wonderful, Julia. That looks amazing!
I made this with whole milk and whole wheat pasta and it worked well. I also added cracked red pepper and Italian seasoning. It was delicious and I will definitely make it again.
Thanks, Kim. I’m so pleased that it worked out well for you. Thanks for taking the time to comment and rate the recipe.