Go Back
+ servings
Print Recipe
5 from 3 votes

Loaded Vegetarian Spaghetti Pie Recipe

This easy spaghetti pie recipe is packed with veggies and can be made with leftover pasta. Full of flavor and oodles of vegetables, it is the perfect meatless healthy family dinner.
Prep Time15 mins
Cook Time35 mins
Course: dinner, Main Course
Cuisine: American
Diet: Vegetarian
Keyword: healthy spaghetti pie, spaghetti pie recipe, vegetarian casserole, vegetarian spaghetti pie
Servings: 6 servings
Calories: 305kcal


  • 8 ounces spaghetti of choice (white, whole wheat, or gluten-free)
  • 3 tablespoons olive oil divided
  • 3/4 cup finely chopped onion about 1/2 a large onion
  • 1 cup grated carrot
  • 8 ounces crimini or button mushrooms diced small
  • 2-3 cloves garlic minced
  • 3/4 teaspoon salt divided
  • 1/2 tablespoon Italian seasoning
  • 2 cups loosely packed baby spinach roughly chopped
  • 1.5 cups canned crushed tomatoes
  • 2 large eggs beaten
  • 3 tablespoons grated parmesan cheese
  • 1/2 cup shredded mozzarella cheese or to taste


  • Preheat oven to 375 ℉. Grease a 9-inch pie plate or round baking dish with oil.
  • Cook your spaghetti according to package directions. Meanwhile, prep your vegetables. Once the spaghetti is ‘al dente’, drain in a colander then place in a large bowl.
  • To make sauce, return the pot you cooked the pasta in (or another pot if you prefer) to the stove and heat 2 tablespoons of olive oil over medium-high heat. Add chopped onion and carrot and cook for 2 to 3 minutes.
  • Add chopped mushroom and saute until the mushrooms begin to brown. Add garlic, 1/2 teaspoon salt, and Italian seasoning and cook for 2 more minutes or until all the vegetables are soft. Stir in spinach and then crushed tomato. Lower heat and simmer while you prepare the spaghetti “crust”.
  • To the cooked spaghetti, add the remaining tablespoon of olive oil, eggs, parmesan cheese, the rest of the salt, and a few grinds of pepper. Mix well then press the spaghetti mixture into the bottom and up the sides of your pie pan.
  • Spoon the veggie sauce into the center of the spaghetti. Spread into an even layer, leaving an-inch boarder of spaghetti not covered in sauce. Sprinkle mozzarella cheese over the top.
  • Bake until cheese is golden brown, 20 to 22minutes. Allow to cool for 5 to 10 minutes, then cut into wedges and serve.


Serving: 1slice | Calories: 305kcal | Carbohydrates: 39g | Protein: 14g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 520mg | Potassium: 562mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4806IU | Vitamin C: 12mg | Calcium: 150mg | Iron: 3mg