Chef's Easy Baked Spaghetti Pie Recipe Puts a Sensational Spin On Spaghetti Night Pasta Dinner Casseroles

Sometimes you just need a big bowl of spaghetti. But if you're stuck in a spaghetti rut, here's how to break out of it and shake up your spaghetti dinner! 

This easy spaghetti pie recipe puts a sensational spin on the traditional pasta night, by baking it up deliciously. 

Serve this dazzling spaghetti dinner with a garden salad and garlic bread, and wait for your family and friends to swoon. This is one casserole recipe that pleases even the pickiest of eaters. So easy and delicious! 

Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 to 8

Ingredients

• 1 pound cooked and drained spaghetti noodles
• 3 tablespoons olive oil
• 2 cloves garlic, minced fine 
• 1 medium yellow onion, diced small 
• 1 small zucchini, sliced into 1/2-inch coins 
• 1/2 cup mushrooms, quartered 
• 1 can (14 ounces) diced tomatoes
• 1/4 cup homemade or store-bought pesto
• 2 eggs, beaten 
• 6 fresh basil leaves, roughly chopped 
• 1 cup mozzarella cheese, shredded 
• 1/2 cup Parmesan cheese, grated fine

Here's how to make it:

1. In a large skillet, heat the olive oil until shimmering. Add the onions and sauté until translucent, about 4 minutes. Add zucchini and mushrooms and continue to sauté for an additional 5-8 minutes until vegetables are cooked through but still firm to the bite. Add the garlic and cook an additional minute. Season with salt and pepper, to taste.
2. In a large bowl, combine pasta, the cooked vegetable mixture, remaining ingredients and half the mozzarella and Parmesan cheese. Toss well. Taste and adjust seasoning with salt and pepper. Transfer to a 9-inch pie dish. 
3. Bake for 20 minutes. Remove from the oven and top with the remaining cheese. Bake for an additional 5 minutes or until cheese is melted. Let it stand for 5-10 minutes before serving. Top with additional grated Parmesan cheese at serving time. Cut into wedges and serve.

Photo: Katie Serbinski

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