Vegetarian Spaghetti Pie With Mushrooms Recipe

About this recipe

This hearty vegetarian spaghetti pie combines layers of cheesy goodness with a rich mushroom-infused tomato sauce, perfect for a satisfying dinner.

Ingredients

• 500G Garofalo Spaghetti
• - Parmesan Shavings
• 50G Picard Chopped Flat Parsley
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• 350G Heinz Tomato & Chilli Pasta Sauce
• - Cooks & Co Sliced Mushrooms
• NaN Organic Golden Flaxseed Flour

Instructions

1. 1. Cook 250 g of spaghetti according to the package instructions. Drain and set aside.
2. 2. In a large bowl, whisk together 1/4 cup of flaxseed flour and 1/2 cup of water until smooth, then add 2 tablespoons of grated Parmesan cheese and 2 tablespoons of chopped fresh parsley.
3. 3. Add the cooked spaghetti to the egg mixture and toss until evenly coated.
4. 4. Grease a 9-inch pie plate and layer half of the spaghetti mixture on the bottom. Sprinkle 1 cup of shredded mozzarella cheese evenly over the spaghetti.
5. 5. Add the remaining spaghetti mixture on top and sprinkle with another 1 cup of shredded mozzarella cheese.
6. 6. Bake the pie in a preheated oven at 350°F (175°C) for 12 minutes, or until the cheese is melted and bubbly.
7. 7. While the pie is baking, heat 1 cup of spaghetti sauce in a saucepan over medium heat. Add 1 cup of sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until the mushrooms are tender.
8. 8. Remove the spaghetti pie from the oven and let it cool for 5 minutes. Cut into wedges and serve with the mushroom spaghetti sauce spooned over the top.