Chicken and Veggie Spaghetti Pie
Chicken and veggie spaghetti pie is a healthy, hearty, cozy dinner with tons of flavor. It’s a huge baked pie with thick slices full of spaghetti noodles, chicken pieces, tomatoes, zucchini, mushrooms, peppers, and plenty of cheese and seasonings.
Yield: 8 servings
Ingredients
- 1 ½ to 2 cups cooked chicken, chopped
- 12 oz. spaghetti, cooked and slightly cooled
- 1 tablespoon extra-virgin olive oil, divided
- ½ onion, finely chopped
- 1 small bell pepper, chopped
- 1 small zucchini, chopped
- 8 oz button mushrooms, sliced
- 2 cloves garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 large eggs
- 1 ½ cups marinara
- 1 (14.5 oz.) can diced tomatoes, drained
- 1 cup shredded mozzarella cheese
- ½ cup ricotta cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ⅓ cup grated Parmesan cheese
Instructions
- Preheat the oven to 350. Grease a 9-inch springform pan with cooking spray and set aside.
- Cook spaghetti until al dente. (Use the lower number on the suggested cooking time.) Drain, toss with 2 teaspoons olive oil so the noodles don’t stick, and set aside.
- Heat a large skillet over medium heat. Add remaining 1 teaspoon olive oil. Add onion, bell pepper, zucchini and mushrooms. Saute until the veggies are tender and the mushrooms have lost most of their moisture, about 7-8 minutes. Add the garlic, salt and pepper and cook for another minute.
- In a very large bowl, combine the eggs, marinara, diced tomatoes, mozzarella and ricotta cheeses, Italian seasoning and salt and pepper. Mix well.
- Add the cooked spaghetti, chicken and veggies to the bowl and stir well to combine.
- Transfer the mixture to prepared springform pan and pack it down evenly. It will be very full. Top the pie with the Parmesan cheese.
- Bake at 350 for 35-40 minutes, until hot. (Tip: Put the springform pan on a baking sheet or place a baking sheet on the rack underneath if you think yours might bubble over in the oven.)
- Let the pie sit for 10 minutes to fully set up before opening the springform pan and slicing the spaghetti pie.
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Notes
Chicken: The chicken needs to be cooked, so please plan accordingly. You can use a rotisserie chicken or even use some extra Instant Pot or crock pot shredded chicken.
Spaghetti: Whole wheat is my go-to, but regular spaghetti is fine, too. You’ll want to only cook it until al dente, using the lower number on the suggested cooking time, since it will continue cooking in the oven.
Veggies: I love how very full of vegetables this dish is. However, you could certainly leave out one of the veggies in the recipe if there’s one you don’t care for. If you sub in other veggies, just make sure the quantity is about the same, they are tender and they won’t give off extra liquid while baking that would make the pie too wet.
Marinara: Feel free to use a homemade or store-bought marinara sauce. I opt for a basic/plain version, but you could use a flavored marinara if you prefer.
Pan: I use a 9-inch springform pan to cook this spaghetti pie in. It’s big enough that it just holds the entire dish and it bakes up evenly and round and ready to slice. You could also try using a very large casserole dish if you prefer. If it’s not as deep as a springform, you might only need to bake it for 30 minutes.
Make-ahead tips: You can prep the chicken, cook the spaghetti, saute the veggies and make the sauce mixture ahead of time. Store those separately in the fridge for up to 2 days. Bring to room temp, combine and bake, adding an extra 5-10 minutes to the cooking time to ensure everything heats through.
OR you can assemble the entire pie in the springform pan and save that for up to a day, covered, in the refrigerator, before baking it off. Again, bring it to room temp as you preheat the oven and then add an extra 5-10 minutes to the cooking time to ensure the pie heats through all the way.
Leftovers: Leftover spaghetti pie will keep in the refrigerator for up to 5 days. Store in a covered container, or cover your springform pan with plastic wrap. Slice and reheat individual portions in the microwave until hot, about a minute or so.
Video
Nutrition
Serving: 1serving | Calories: 327kcal | Carbohydrates: 24g | Protein: 23g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Cholesterol: 110mg | Sodium: 795mg | Fiber: 3g | Sugar: 5g
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