Meal under $10: spaghetti pie


2 tablespoons olive oil
1 small onion, finely chopped (you can use whatever color you want, I used red)
1/4 teaspoon salt
1/4 teaspoon pepper
1 large garlic clove, finely chopped
4 cups cold cooked spaghetti (8 ounces dry)
2 small or 1 medium zucchini, shredded
3/4 cup flat-leaf parsley, chopped (I saved a few sprigs for garnish)
2 ounces fresh Parmesan cheese, grated and divided
1/8 teaspoon red pepper flakes
2 eggs, beaten


1. Preheat oven to 350 degrees. Spray a pie pan with cooking spray and set aside.

2. Heat olive oil in a medium skillet over medium heat. Add onion, salt, and pepper. Cook, stirring occasionally until tender, about 5 minutes. Add garlic and cook about 1 more minute, stirring. Remove from heat.

3. In a large bowl, add spaghetti, zucchini, parsley, 1 ounce grated Parmesan cheese, and red pepper flakes. Add onion mix.

4. Add beaten eggs and stir. (I used my hands to get it really mixed up.)

5. Pour mixture in prepared pie pan and bake 20-25 minutes. Sprinkle the remaining Parmesan cheese over the pie and bake about 5 more minutes, until the cheese is melted.

6. Let sit about 5 minutes before slicing.

* When I made the first batch, that failed, and we ate as spaghetti (instead of in the pie shape,) I added about 8 ounces of sautéed sliced mushrooms I cooked in 1 tablespoon of butter and 1 tablespoon of olive oil, with a bit of salt and pepper. It was a really nice addition and added about $1.25 to the price. But I didn’t use the mushrooms in this recipe. If using a muffin pan, bake at 350 degrees for about 20 minutes.

This recipe is courtesy partner site