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Cheesy Vegetable Spaghetti Pie

Prep Time: 10 minutes

Cook Time: 30 minutes

Makes 8 servings.

This recipe is a great way to utilize leftovers in your refrigerator. If using leftover cooked spaghetti, use about 3 1/2 cups. Use other veggies you might have, including broccoli florets or cooked cubed potatoes.

Ingredients

  8 oz spaghetti

  1 Tbs olive oil

  2 cups sliced fresh mushrooms

  1/2 cup thinly sliced green bell pepper

  1/2 cup thinly sliced onion wedges

  1 1/2 cups thinly sliced zucchini

  1 can (14 1/2 ounces) diced tomatoes, undrained

  2 tsp McCormick® Rosemary Leaves

  1 tsp McCormick® Garlic Powder

  1 tsp McCormick® Oregano Leaves

  1 tsp McCormick® Thyme Leaves

  1/2 tsp salt

  8 eggs

  1 package (8 ounces) shredded mozzarella cheese (2 cups), divided

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Directions

Preheat oven to 350°F. Cook spaghetti as directed on package. Drain well.

Meanwhile, heat oil in large ovenproof skillet on medium-high heat. Add mushrooms, bell pepper and onion; cook and stir 5 minutes or until tender. Add zucchini, tomatoes, rosemary, garlic powder, oregano, thyme and salt; cook and stir 10 minutes until most of the liquid has evaporated.

Beat eggs in large bowl. Add spaghetti and 1 cup 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 1 cup cheese.

Bake 8 to 10 minutes or until center is just set and cheese is melted. Cut into 8 wedges to serve