Spaghetti Pie (Baked Spaghetti)

Steps

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1. 1
   Heat 2 tablespoons of olive oil in a nonstick pan over medium-high heat. Add the chopped bell pepper, red onion, mushrooms, and zucchini. Season with kosher salt and black pepper, then cook for about 5 minutes until the vegetables are soft and slightly charred.
   ≈0:14
2. 2
   In a bowl, beat 2 large eggs with a tiny pinch of salt and black pepper. Whisk well to combine.
   ≈0:59
3. 3
   Stir in 1 cup of ricotta cheese and 1/2 cup of grated Parmesan into the egg mixture until well combined.
   ≈1:11
4. 4
   Add the cold leftover spaghetti in red sauce, breaking it up and folding it into the cheese mixture until evenly incorporated.
   ≈1:42
5. 5
   Brush a baking pan lightly with olive oil. Layer about half of the spaghetti mixture into the bottom of the pan.
   ≈2:03
6. 6
   Spread the cooked vegetables in the middle of the spaghetti layer, then gently press with the back of a spatula to nestle them in.
   ≈2:10
7. 7
   Layer the remaining spaghetti mixture on top, spreading it evenly. Press gently with the back of the spatula to help the layers stick together and form a cohesive pie.
   ≈2:25
8. 8
   Bake in a 375°F oven for about 25 minutes.
   ≈2:40
9. 9
   Once baked, sprinkle about 1/4 cup of grated mozzarella on top and return to the oven for about 5 minutes until the cheese melts.
   ≈2:52
10. 10
    Remove from the oven and let cool slightly before slicing and serving.
    ≈3:06