Veggie Pasta Pie
Transform your weeknight dinner into a show-stopping centerpiece with this hearty and delicious Veggie Pasta Pie! This recipe combines al dente spaghetti with a medley of vibrant vegetables — including zucchini, carrots, bell peppers, and mushrooms — layered in a crispy breadcrumb-lined springform pan. Simplified yet sophisticated, it’s packed with savory Italian flavors thanks to tomato passata, oregano, and basil, and finished with gooey mozzarella and nutty Parmesan. Perfectly golden, cheesy, and baked to perfection, this pasta pie brings comfort food to the next level. Ideal for vegetarians or anyone craving a wholesome twist on classic pasta, this dish is as fun to make as it is to eat. Serve it sliced, garnished with fresh basil, and watch your family or guests devour this irresistible masterpiece!
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Recipe Information
Ingredients
- 400 grams Spaghetti
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 medium Zucchini, grated
- 1 medium Carrot, grated
- 1 medium Bell pepper, diced
- 150 grams Mushrooms, finely chopped
- 400 ml Tomato passata
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 50 grams Parmesan cheese, grated
- 150 grams Mozzarella, shredded
- 2 large Eggs
- 100 grams Breadcrumbs
- 6 leaves Fresh basil leaves, for garnish
Instructions
Preheat your oven to 190°C (375°F). Grease a 9-inch springform pan with olive oil and sprinkle breadcrumbs evenly across the bottom and sides.
Cook the spaghetti according to package instructions until al dente. Drain and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the chopped onion until translucent, about 3-4 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the grated zucchini, grated carrot, diced bell pepper, and chopped mushrooms. Cook for 5-7 minutes until the vegetables are soft and any liquid released has evaporated.
Pour in the tomato passata, then add the dried oregano, dried basil, salt, and black pepper. Simmer for 5 minutes, then remove the skillet from the heat.
In a large mixing bowl, combine the cooked spaghetti with 2 beaten eggs, Parmesan cheese, and half of the shredded mozzarella. Toss to coat the pasta evenly.
Press half of the spaghetti mixture into the bottom of the prepared springform pan to form a crust.
Spread the vegetable mixture evenly over the spaghetti crust.
Top the vegetables with the remaining spaghetti mixture, pressing it gently to seal the pie.
Sprinkle the remaining shredded mozzarella evenly over the top.
Bake the pie in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Remove from the oven and let the pie cool in the pan for 5-10 minutes. Run a knife around the edge to loosen before releasing the springform pan.
Garnish with fresh basil leaves before slicing and serving. Enjoy your Veggie Pasta Pie!
Nutrition Facts
Calories |
2362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.3 g | 123% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 529 mg | 176% | |
| Sodium | 5987 mg | 260% | |
| Total Carbohydrate | 267.0 g | 97% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 52.8 g | ||
| Protein | 124.5 g | 249% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 1937 mg | 149% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2980 mg | 63% | |
*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.
