Vegetarian Grape Tomato, Green Pea & Parmesan Spaghetti Pie


Don’t you hate when you realize you didn’t need to boil off an entire box of pasta for one person? Now there is a ton of cold, plain spaghetti in your fridge and you have lost any desire to make it magical. Enter the spaghetti pie which is so easy its ridiculous and so delicious its comforting. Plus this is easily made gluten free with your favorite gluten free spaghetti or in the past I have used spaghetti squash which is more “bikini friendly” being the time of year it is.

With dishes like this they are so easy for packing work lunches (plus you get to look like martha stewart 😉 ), I literally cut it into four slices and put each in their own to go for BF to take to work. Bam no more thinking about what to make for the rest of the week! Or if you don’t want to commit to just one flavor of this you could either put different ingredients on one half of the pan or pour just the “base” (see below) into large muffin rounds and then put different ingredients in them like sliced carrots and mushrooms or eggplant and roasted peppers, get creative!

This recipe uses eggs but you could just as easily use an egg replacer for a vegan version and daiya for cheese topping. This is so easy and so affordable to make, I plan on using it often for a quick fix lunch or dinner.


-Around 2 cups cooked spaghetti or spaghetti squash

-1 cup green peas, thawed slightly

-1 cup sliced grape tomatoes

-2 garlic cloves minced

-1 half vidalia onion chopped

-3 eggs

-around 1/4 milk or preferred non-dairy, unsweetened

-small handful chopped fresh parsley

-1/4-1/2 cup parmesan cheese


-Preheat oven to 375

-On medium heat saute onions until transuclent.

-Add peas, garlic, and grape tomatoes. Let the garlic saute for two minutes and then add the spaghetti. Depending on how sticky it is you may need to add some oil or you could toss it very quickly in some boiling water to loosen just becareful not to overcook.

-Meanwhile beat eggs with milk and season with salt and pepper.

-Once the peas are tender but not mushy and tomatoes are slightly wilted take off heat, add parsley and pour into round baking dish or muffin molds if using different ingredients. I used 9 inch glass dish. Spread evenly and top with milk mixture.

-Bake for about 15-20 minutes, (start checking after 15) and once it looks like it is almost done top with parmesan cheese and seasoned breadcrumbs (I was out of them) and continue to bake another 3-5 minutes until cheese is melted.



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3 thoughts on “Vegetarian Grape Tomato, Green Pea & Parmesan Spaghetti Pie

  1. Aunt Melissa July 18, 2012 at 3:22 pm Reply

    You’re giving me permission to make some pasta! I ‘m gonna cook me some of this; I’m sure Armando will love it. Big fan of cook once, eat twice.

  2. Cheryl OT (@otnotes) January 22, 2013 at 10:28 am Reply

    I got your blog comment and wanted to return the favor– you are obviously a much much healthier person and better cook than I will probably ever be! But I am inspired and am going to give this one a try!

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