This easy and colorful dish is a hit every time I make it. Since my teenager is choosing to eat a vegetarian diet right now, I’ve been using more vegetarian dishes in our personal menus. Since the whole family is not eating vegetarian, I try to accommodate my daughter without forcing the rest of the family to adopt a vegetarian diet. One thing I do to accommodate my daughter is to make casseroles that use meat, but leave the meat off of part of the meal for her. In addition, we have vegetarian dishes like this one a couple of times a week, and a couple of days my daughter just makes dinner for herself while we eat a meat-based dish.
When making Pasta Primavera Pie, I use frozen broccoli florets that I have steamed and I add them to the sautéed onion and red pepper just before combining everything in the casserole dish.
Primavera Pasta Pie
- 8 ounces spaghetti, cooked
- 3 eggs, beaten, separated
- 1/3 cup Parmesan cheese plus 3 Tbsp., separated
- 3 Tbsp. butter, separated
- 2 cups broccoli florets
- 1 onion, sliced
- 1 red bell pepper, sliced
- Italian seasoning to taste
- Salt to taste
- 1/2 cup half and half
Combine warm cooked spaghetti, 1 beaten egg, 1 Tbsp. butter, and 1/3 cup Parmesan cheese. Mix well and place as a crust into a greased casserole dish (slightly smaller than 9×12 but larger than 9×9). In a large fry pan, melt 2 Tbsp. butter. When melted, add broccoli, onion, and red bell pepper. Season with Italian seasoning and salt. Cook until vegetables are tender, stirring frequently. Turn vegetable mixture into pan with spaghetti crust. Sprinkle with remaining 3 Tbsp. Parmesan cheese. Mix remaining 2 beaten eggs and 1/2 cup half and half; pour over casserole. Cook at 350° for 25 minutes or until light brown and bubbly.
I’ll admit, I add an entire 1-1/3 cup package of shredded Parmesan cheese instead of just the 1/3 cup called for. We love Parmesan cheese and 1/3 cup just doesn’t cut it for us!