Leftover Spaghetti Pie (Baked Spaghetti!)

By The Mediterranean Dish · 50 min

Ingredients

Instructions

1. Heat the oven to 375°F with a rack in the middle. Brush the sides and bottom of an 8-inch springform pan with a little olive oil.
2. In a medium nonstick skillet over medium-high heat, warm 2 tablespoons olive oil. When it shimmers, add the bell pepper, red onion, mushrooms and zucchini, season with a big pinch of kosher salt and black pepper, and cook, tossing now and then, until softened, about 5 to 7 minutes. Take off the heat and set aside.
3. In a large bowl, whisk the eggs with a small pinch of kosher salt and black pepper. Add the parsley, ricotta and Parmesan and mix. Add the leftover spaghetti and toss to coat.
4. Spread half the spaghetti over the bottom of the pan and press it down. Spread the vegetables over it, keeping them 1 inch in from the edge so a spaghetti border shows. Top with the remaining spaghetti.
5. Bake on the middle rack until there is some color and the edges are crisp, about 20 to 25 minutes. Carefully take out the pan, scatter the mozzarella on top, and return it to the oven briefly until the mozzarella melts.
6. Let the pie rest in the pan for 5 to 10 minutes, then carefully remove the springform ring. Slice and serve.

Summarized from The Mediterranean Dish's video. Watch it for the details.