My Meatless Mondays- Spinach Spaghetti Pie




I have made a variety of spaghetti pies, over the years, and I like this one a lot because I can get my veggie into the one dish dinner.  I guess pasta is always going to be a popular meal in our home so I have to find ways to healthify it.

Spaghetti Pie Adapted from REC(ession)IPES
8 ounces gluten-free spaghetti
2 large eggs
½ cup parmesan cheese
1 tablespoon olive oil
1 teaspoon olive oil
1 14.5 oz can diced tomatoes with roasted onion
1 small onion , chopped
1 teaspoon oregano
3 cups baby spinach
12 ounce container part skim ricotta
½ cup shredded mozzarella
Black pepper to taste

Method:

Preheat oven to 350 degrees. Put water on to boil. Lightly grease a 10 inch pie plate with olive oil or cooking spray and set aside.

Dice onion. Cook in 1 tablespoon olive oil until onions are just translucent, approx. 5-8 minutes. Add diced tomatoes with their juice, along with oregano.

Place ricotta in bowl and combine with spinach by removing small clump of spinach from colander, squeezing vigorously to remove remaining moisture, and then adding to ricotta. Add a few grinds black pepper and stir to combine.

Cook spaghetti until just al dente, drain and toss in large bowl with one teaspoon olive oil. Whisk eggs with a fork in a small bowl with 1/3 cup shredded parmesan. Toss with spaghetti.

Add spaghetti to prepared pie plate. Shape into crust shape by using fingers to flatten center and press up the sides of the plate. Add spinach-ricotta mixture to middle of crust. Top with tomato sauce and bake, uncovered, 25 minutes.

Top with shredded mozzarella and remaining shredded parmesan. Bake an additional 5 minutes, until cheese is melted. Remove from oven, let cool 10 minutes, then slice into 8 wedges and serve.
Looking back:
Spinach Artichoke Pizza from Cook With Sara

 Cranberry Orange Marmalade from The Home Front
Marmalade

 Cheesy German Spaetzle from For the Love of Food.
Cheesy spaetzle on the plate

Looking Forward:  Please link up your meatless recipes.  Linked to Foodie Friday


Comments

  1. UnknownDecember 15, 2013 at 4:20 PM

    My sweets are definitely meat free :) Your recipes look great! Thanks for hosting a wonderful party!

    ReplyDelete
  2. Diane BalchDecember 15, 2013 at 5:12 PM

    Hi Chaya,
    Thank you for the party… love the cheese and spinach in your spaghetti pie.

    ReplyDelete
  3. WinnieDecember 15, 2013 at 5:26 PM

    Hi Chaya
    I like this spinach pie
    It's been a while since I've made something with spinach as it's quite hard to get kosher one here

    Thank you for the party and I wish you a good week :)

    ReplyDelete
  4. UnknownDecember 16, 2013 at 9:29 AM

    My mouth is watering looking at al of these delicious links! Thank you so much for featuring my Orange Cranberry Marmalade! thanks for hosting too! Have a wonderful day!

    ReplyDelete
  5. Michelle BDecember 20, 2013 at 9:47 PM

    Chaya, I like this version of spaghetti pie with spinach. The toppings make the dish look almost like pizza! Thank you for hosting. Hope you have a nice weekend.

    ReplyDelete
  6. Diane BalchDecember 28, 2013 at 5:26 PM

    I never made one of those.. my kids would love it. thanks for bringing it by foodie friday. Happy new year Chaya.

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I
Read more