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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (335g) Recipe makes 8 servings |
||
| Calories 451 | ||
| Calories from Fat 165 | (36%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.3g | 28% | |
| Saturated Fat 9.5g | 47% | |
| Monounsaturated Fat 5.3g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 107mg | 35% | |
| Sodium 1163mg | 48% | |
| Potassium 911mg | 26% | |
| Total Carbohydrate 41.1g | 13% | |
| Dietary Fiber 2.4g | 9% | |
| Sugars 12.8g | ||
| Protein 30.6g | 61% | |
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Vegetarian Spaghetti Pizza
By: Tish
Mar 16, 2002
This is an alternative way to get a little "good" food in your family without them realizing it. Tastes good too!
SERVES 8 -10
Ingredients
- 8 ounces spaghetti, uncooked
- 2 eggs
- 1/2 cup skim milk
- 3 cups shredded part-skim mozzarella cheese
- 8 ounces fresh spinach, cooked and chopped or 1 (10 ounce) package frozen spinach, defrosted and drained well
- 1/2 teaspoon garlic powder
- 1 (32 ounce) jar spaghetti sauce, uncooked
Topping
- 2 cups cooked broccoli florets
- 1 medium zucchini, sliced thin
Directions
1
Break spaghetti into 2-inch pieces and cook according to package directions; drain.2
In a large bowl, beat eggs.3
Gradually add milk, 1 cup Mozzarella cheese, spinach and garlic powder.4
Stir in spaghetti pieces.5
Lightly oil a 13 x 9 baking pan.6
Spread spaghetti mixture into pan, building up sides slightly.7
Bake at 425 for 15 minutes.8
Remove from oven.9
Spread spaghetti sauce over spaghetti"crust.10
"Spread broccoli and zucchini over sauce and sprinkle with remaining Mozzarella cheese.11
Bake at 350 for 35 minutes.12
Let stand 5 minutes before cutting.
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Browse similar recipes by category
- Course > Main Dish > Pizza
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Vegetables
- Main Ingredient > Pasta, Rice & Grains > Pasta > Spaghetti
- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Oven
- Occasion > Everyday
- Dietary > Kid Pleaser
- Dietary > Vegetarian
- Dietary > High in... > High Calcium
Featured Reviews for This Recipe
From: LUVMY2BOYS
On Jan 27, 2008
I really liked this! I made a very small serving since it was just for me tonight, so I made it in my toaster oven. I used whole wheat angel hair pasta, reduced fat cheese & added a lot of spices into the "crust"-dried onion, oregano, black pepper, pizza seasoning-I love flavorful foods! For one serving, I only used 1/4 cup cheese & found it to be plenty cheesy. I added a little turkey pepperoni with the veggies but I loved the zucchini & broccoli. Mine wasn't as pretty as the picture (darn!) but it was very yummy. Thank u for sharing!
From: groovyrooby
On Jan 12, 2007
this was deeeelicious. i used vegan mozzarella and soy milk. it it didn't set as nicely as the picture, but the flavors mixed in well with the tomato sauce. my dish was a little smaller than called for (i think it was 8x10) but i just cooked it a little longer. otherwise i followed all the instructions as stated, and it was absolutely wonderful!!! my husband and i ate heaping portions for three days! tasty, healthy, and easy, what more could a girl ask for?!
From: ellie_
On Nov 18, 2002
My dh loved this recipe--and he didn't even miss the meat. He thought it was a very good choice for vegi night. However,it took longer for prep than I expected--the prep time was closer to 30 minutes for me, but that included time for cooking the spaghetti and broccoli, shredding the cheese and cutting the veggies.
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