Vegetable Pasta Pie

Serves: 5
Total Calories: 191


2 2/3 cups cooked spaghetti (small box)
1 1/2 ounces grated Parmesan cheese
1 tablespoon plus 1 teaspoon margarine
1 teaspoon parsley
1 cup chopped zucchini
1/2 cup chopped green pepper
1/3 cup chopped onion
1/2 cup sliced mushrooms
2 tablespoons water
1 clove garlic, minced
1 cup tomato sauce
1/2 teaspoon oregano
1/2 teaspoon marjoram
1/2 cup tomato paste
1/4 teaspoon salt
1/2 teaspoon basil
2 1/2 ounces grated Cheddar cheese
1 1/3 cups cottage cheese


Combine ingredients in a medium bowl; mix well. Press spaghetti mixture into bottom and up the sides of a 9-inch pie pan to form a crust; set aside.

In a large nonstick skillet combine vegetables, water, and garlic; cook over medium heat, stirring often, about 10 minutes or until vegetables are tender-crisp. Stir in remaining ingredients and simmer 5 minutes. Place over spaghetti pie crust.

Combine Cheddar and cottage cheeses and top vegetable mixture. Bake at 350° for 30 minutes or until heated throughout and cheese is melted.

Nutritional Facts:

Serves: 5
Total Calories: 191
Calories from Fat: 85

This Vegetable Pasta Pie recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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