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!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

Cook the spaghetti according to package instructions until al dente. Drain and set aside.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the chopped onion until translucent, about 3-4 minutes.

Step 4

Add the minced garlic and cook for 1 minute until fragrant.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Press half of the spaghetti mixture into the bottom of the prepared springform pan to form a crust.

Step 9

Spread the vegetable mixture evenly over the spaghetti crust.

Step 10

Top the vegetables with the remaining spaghetti mixture, pressing it gently to seal the pie.

Step 11

Sprinkle the remaining shredded mozzarella evenly over the top.

Step 12

Bake the pie in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.

Step 13

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.

Step 14

Garnish with fresh basil leaves before slicing and serving. Enjoy your Veggie Pasta Pie!

Nutrition Facts

Serving size	(1885.9g)

Amount per serving	% Daily Value*
Calories	2361.8

Total Fat 96.3g	0%
Saturated Fat 38.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 529.1mg	0%
Sodium 5986.9mg	0%
Total Carbohydrate 267.0g	0%
Dietary Fiber 25.2g	0%
Total Sugars 52.8g
Protein 124.5g	0%

Vitamin D 92.5IU	0%
Calcium 1937.3mg	0%
Iron 18.7mg	0%
Potassium 2979.9mg	0%

*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.

Source of Calories

Fat: 35.6%

Protein: 20.5%

Carbs: 43.9%