Spaghetti Primavera Pie

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.

Large bowl filled with spaghetti primavera pie--spaghetti topped with zucchini, tomatoes, onions, parmesan and mozzarella cheese--and baked

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.–Renee Schettler Rossi

Spaghetti Primavera Pie

  • Quick Glance
  • (2)
  • 20 M
  • 1 H, 20 M
  • Serves 6
4/5 - 2 reviews
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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.

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    Spice-It-Up Variations

    • 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.


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    1. I mede this recipe last night exactly as written. It was good but not great. I agree with Angie Zoobkoff’s comment that the vegetables “seemed a little lost in the pasta.” I have leftovers to use and my plan is to roast more vegetable to serve over the top.

      I like the concept of this recipe so I plan to keep it and make again sometime – but with a greater volume of vegetables and perhaps some fresh basil. Although the recipe specifies baking this in a 9-inch springform pan (which I did), next time I will bake it in a deep dish pie plate as it appears in the in the recipe header photo. To me, it looks more appealing.

      1. Thanks for taking the time to let us know, Carole. I’d love to hear how it turns out with the added vegetables!

    2. Today I made this for the second time. It was delicious the first time, but like others, I thought it needed more veggies. I used, yellow squash, zucchini, onion both red and sweet white, mushrooms, along with sweet peppers and tomatoes from my garden. I also added crushed red pepper for a little heat. It was perfection. Thank you so much for posting this recipe. A great dish to take to an event this summer with fresh veggies in season. Every bite will be eaten and you might as well prepare to be asked for the recipe.

      1. You’re very welcome, Patty. Love when someone tweaks a recipe to her or his preference. Thank you for taking the time to share your kind words, your tip, and your enticing photo!

    3. I found this recipe in a recent Entertainment Weekly, tore it out and made it for dinner exactly as written. While three of us ate over half the pie, I hesitated to keep the recipe. It was very skimpy on veggies, not at all as pictured. So very bland that it definitely needs some sort of herbs and/or spice added. I think the veggies could have roasted another 5-10 minutes as well.
      WIll give it another try.

      1. Hi Tina, I’m so sorry that you found the recipe a little bland. Did you try any of the “Spice-it-up” variations? I made the pie and loved it when I added a few more veggies and extra cheese. Please let us know if you try it again.

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