Ingredients

Scale

For the spaghetti crusts:

8 oz. spaghetti (regular, whole wheat or gluten free)
1 – 1 1/3 cups shredded Asiago, Parmesan or Romano cheese
4 eggs, whisked

For the harvest filling:

1 Tablespoon olive oil
1 1/2 cup chopped onion
3 – 5 cloves garlic, peeled & chopped
4 cups peeled, chopped eggplant (or zucchini)
3/4 cup chopped banana or bell pepper
Red Robin Seasoning (or your favorite seasoned salt), Trader Joe’s 21 Seasoning Salute (or your favorite no-salt seasoning) and hot pepper flakes
1/4 cup chopped mixed fresh basil & sage
2 cups (packed) kale or spinach leaves
1 1/2 – 2 cups chopped fresh garden tomato

For the top:

3 – 4 cups meat sauce (recommended: my Italian Bolognese or Greek Moussaka sauce) or for a vegetarian version: your favorite marinara
2 – 4 cups shredded part-skim mozzarella

Instructions

Bring a large pot of salted water to boil. Add the spaghetti and cook until tender. Strain out the liquid. Spray two pie pans with cooking spray or line with parchment paper.
While the spaghetti is cooking, prep the filling. Heat a large frying pan over medium heat. Add the oil and use a spatula to coat the bottom of the pan. Add the onion and garlic and saute until the onion is soft & translucent. Stir in the eggplant and pepper. Season to taste with the seasonings and cook until the eggplant is tender.
Add in the fresh herbs, kale (or spinach) and tomatoes and cook for a minute or two longer, until the kale is wilted.
Put the spaghetti back in the pan and toss with the cheese and egg. Divide the pasta amongst the two pie pans, making a well in the center and pushing the pasta up the sides to form a “crust”.
Add half the filling to each pan, spreading out to form a smooth layer, then top with sauce and cheese.
Bake at 350 F. for 25 – 30 minutes or until the cheese is melted and bubbly and the pie is heated through. Let cool for about 10 minutes, then cut into pie pieces and enjoy!

Notes

You can pre-make the spaghetti pies, then cover and refrigerate until ready to bake. Cover the pie with foil during the first half of cooking and increase the cooking time to roughly an hour. Pies can also be frozen but frozen pies will take much longer to cook.

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