Your current browser may be outdated and not fully supported by DinnerTime. Click here to learn about the recent versions of modern browsers.

Cheesy Vegetable-Spaghetti Pie

A family favorite Skill Level: Beginner

10 mins min Prep
40 mins min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 289
Protein 18.4g
Total Carbohydrates 27.7g
Dietary Fiber 2.3g
Net Carbohydrates 25.4g
Sugar 4.3g
Total Fat 11.7g
Saturated Fat 4.8g
Trans Fat 0.0g
Cholesterol 204.1mg
Sodium 471.0mg
SmartPoints® 6.0


  • 8 ounces spaghetti
  • 1 Tablespoon olive oil
  • 2 cups sliced mushrooms (fresh mushrooms)
  • 1/2 cup green bell pepper (green bell pepper)
  • 1/2 cup yellow onion (onion wedges)
  • 1 1/2 cups zucchini (zucchini)
  • 14 ounces canned diced tomatoes (diced tomatoes)
  • 2 teaspoons dried rosemary (dried rosemary)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano (dried oregano)
  • 1 teaspoon dried thyme leaves (dried thyme)
  • 1/2 teaspoon salt
  • 8 eggs
  • 8 ounces shredded part-skim mozzarella cheese, divided


  1. Preheat oven to 350 ┬░F. Cook spaghetti as directed on package. Drain well.
  2. Meanwhile, heat oil in an oven proof skillet on medium-high heat. Add mushrooms, bell pepper and onion; cook and stir 5 minutes or until tender.
  3. Add zucchini, tomatoes, rosemary, garlic powder, oregano, thyme and salt; cook and stir 10 minutes until most of the liquid has evaporated.
  4. Beat eggs in large bowl. Add spaghetti and 1/2 of the cheese; mix well. Stir into vegetables in skillet. Cook on medium-low heat 5 minutes or until bottom is set. Sprinkle with remaining cheese.
  5. Bake 8 to 10 minutes or until center is just set and cheese is melted.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing