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Spaghetti Pie
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Spaghetti Pie with baby portabella Mushrooms and Spinach

This savory spaghetti pie is the ultimate comfort food! Made with baby portabella mushrooms, spinach, and three kinds of cheese, this baked spaghetti pie slices beautifully and is perfect for an easy vegetarian dinner or brunch. A fun twist on classic pasta everyone will love!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Brunch, Dinner, lun
Cuisine: American, Italian
Diet: Vegetarian
Servings: 8 people
Calories: 620kcal
Author: Danielle Wolter

Equipment

Ingredients

  • 1 pound spaghetti noodle
  • 3 tablespoon avocado oil
  • 1 cup yellow onions ¼" dice
  • 1 tablespoon minced garlic
  • 1 pound baby portabella mushoom sliced
  • 1 teaspoon creole seasoning
  • 5 ounce spinach
  • 3 eggs
  • 1 ½ cup whole milk
  • 3 cups Fontina cheese shredded, 10 ounces
  • 1 cup ricotta cheese
  • 1 cup Parmigiano Reggiano cheese grated
  • 1 tablespoon sage finely chopped
  • 1 tablespoon thyme

Instructions

  • Preheat the oven to 425°. Tightly wrap the outside of a 9-inch spring form pan with foil and brush the inside with 1 tablespoon avocado oil. In a pot of salted boiling water, cook the spaghetti until barely al dente, then drain.
  • In a medium- to high-heat large skillet, heat two tablespoons of avocado oil. Add the chopped onion and minced garlic and cook over medium to high heat, stirring, until sizzling, for about 1 minute. Add the mushrooms and season with Creole seasoning, stirring occasionally until browned, 10 to 12 minutes.
  • Add the spinach and cook over medium to high heat, stirring, until just wilted, about 2 minutes. Remove from heat.
  • In a large bowl, beat the eggs with the milk. Add the spaghetti, mushroom, and spinach mixture.
  • Add three cheeses, sage, and thyme. Scrape into the prepared spring pan and smooth the top. Set the pan on a baking sheet and bake for about 35 minutes, until bubbling and the top is golden. Let it stand for 15 minutes. Remove the ring, cut the pie into wedges, and serve.

Video

Notes

  • Don’t overcook the pasta — it finishes cooking in the oven
  • Let the pie rest before slicing so it holds together cleanly
  • Fontina melts beautifully, but Gruyère is a great swap
  • For extra flavor, sauté the mushrooms until deeply browned

Nutrition

Calories: 620kcal | Carbohydrates: 50g | Protein: 33g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 149mg | Sodium: 682mg | Potassium: 439mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2658IU | Vitamin C: 8mg | Calcium: 595mg | Iron: 2mg