Spaghetti Pie with Broccoli and Carrot
Transform your pasta night with this irresistible Spaghetti Pie with Broccoli and Carrot—a delightful twist on traditional baked spaghetti! Packed with tender broccoli florets and vibrant carrot slices, this dish combines wholesome vegetables with the rich flavors of Parmesan, mozzarella, and a creamy egg mixture. The spaghetti is baked into a golden, cheesy pie that's crispy on the edges yet wonderfully soft and savory inside. Seasoned with garlic, oregano, and a hint of black pepper, each slice bursts with flavor and texture. Perfect as a family-friendly dinner or a make-ahead meal, this baked spaghetti casserole is easy to prepare, ready in under an hour, and sure to become a household favorite. Serve it with a fresh green salad for a complete, comforting feast!
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Recipe Information
Ingredients
- 300 grams spaghetti
- 150 grams broccoli florets
- 2 medium carrots
- 3 large eggs
- 50 grams grated Parmesan cheese
- 100 grams shredded mozzarella cheese
- 120 ml heavy cream
- 2 pcs garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 tablespoon butter (for greasing the pan)
Instructions
Preheat your oven to 190°C (375°F). Grease a 9-inch pie dish or springform pan with butter and set aside.
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
While the spaghetti is cooking, steam the broccoli florets and carrots until tender. Slice the carrots into thin rounds once cooked and set both vegetables aside.
In a large mixing bowl, whisk together the eggs, heavy cream, Parmesan cheese, salt, black pepper, and dried oregano.
In a small skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant, about 1 minute. Remove from heat and stir into the egg mixture.
Add the cooked spaghetti, steamed broccoli, and carrots into the egg mixture. Toss gently until everything is evenly coated.
Transfer half of the spaghetti mixture into the prepared pie dish, pressing it down into an even layer. Sprinkle half of the mozzarella cheese over the top.
Add the remaining spaghetti mixture on top, pressing down gently again, and sprinkle the remaining mozzarella cheese evenly over the surface.
Bake in the preheated oven for 25-30 minutes, or until the edges are lightly golden and the center is set.
Allow the spaghetti pie to cool for 5 minutes before slicing and serving. Enjoy your wholesome and delicious meal!
Nutrition Facts
Calories |
2070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.5 g | 171% | |
| Saturated Fat | 63.6 g | 318% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 830 mg | 277% | |
| Sodium | 4281 mg | 186% | |
| Total Carbohydrate | 120.2 g | 44% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 11.4 g | ||
| Protein | 88.4 g | 177% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 1524 mg | 117% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 815 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
