Veggie Spaghetti Pie #Easy Meals

Here we are, 2017! I've been reading a lot lately about having a clean slate and a whole year ahead of us which is very exciting indeed. Ask any mother about what it's like to send your kids back to school after a couple weeks of Christmas festivities and many are less than enthusiastic. Am I alone here? Since Thanksgiving we were looking ahead to the holidays and they're gone almost as quickly as they came! So we're slowly pulling ourselves out of our over-sugared stupor and getting back into a routine. It's easier said than done. In many ways, January feels a lot like September to me. Looking ahead to several months of school and work with a few breaks in between but knowing new activities, projects, homework and commitments are not far behind. My oldest has started back quickly with a pile of homework and theater practice so we're not easing back into it as easily as I had hoped.

All that to say, I'm always searching for an easy weeknight dinner that will please everyone that will be easy on time and money. Welcome Spaghetti Pie! I whipped this up quickly the other day and the kids loved it. This dish is warm and comforting after a long day. I originally found this recipe over it Weelicious and modified it so that everyone in my house could enjoy it. I made this without cheese but it was simple enough to top my husbands with a little parmesan after it had been baked.  I love that this is a one dish meal, are used whole wheat pasta, a lower sodium spaghetti sauce, veggies and lots of Italian herbs. The egg adds extra protein so you get a little bit everything in this dish! The fact that it took me a little time to prepare it and only 30 minutes to bake? It's a win-win! 

Veggie Spaghetti Pie

If someone asked me my family's top 10 recipes without a doubt Spaghetti Pie would be one of them. First of all, anything with the word “pie” in the title is an easy sell with kids and adults. Now add the word spaghetti and you’ve got an exacta!...

Ingredients

• 8 ounces spaghetti, cooked, about 1/2 package

• 2 large eggs, whisked

• 2 tablespoons olive oil, divided

• 1 garlic clove, minced

• 4 shallots, diced

• 1 red bell pepper, diced

• 2 large carrots, peeled and diced

• 2 stalks celery, diced

• 1/2 teaspoon salt

• 2 cups tomato sauce

• 1 teaspoon italian herbs

Preparation

1. 1. Preheat oven to 350F degrees.

1. 2. Place the cooked spaghetti in a bowl and coat with 1 tablespoon of olive oil.

1. 3. Add the eggs to spaghetti and stir to mix well.

1. 4. Place the spaghetti mixture into a greased deep-dish pie plate and spread to make a “pie crust”.

1. 5. Heat 1 tablespoon of the oil in a sauté pan over medium heat. Add the garlic, onions, red bell peppers, carrots and celery and sauté for 5 minutes, until soft.

1. 6. Pour the tomato sauce over the vegetables and stir to combine.

1. 7. Spread the vegetable mixture and finally, top the italian herbs

1. 9. Place dish on a sheet pan and bake for 30 minutes.

1. 10. Cool, cut into wedges and serve.
2. 11. Top with parmesan cheese if desired.

1. Enjoy your weekend!
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