A classic spaghetti pie, all made in one pot!
Watch me make it here: https://youtube.com/shorts/00LTIxFxDDU
Ingredients
- 12 ounce dried spaghetti
- 2 eggs, lightly beaten
- ½ cup grated Parmesan cheese (2 oz.)
- 1 teaspoon dried Italian seasoning, crushed
- 2 tablespoon olive oil
- 1-1.5 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces
- 1 cup cottage cheese
- 1 cup shredded provolone cheese (4 oz.) (Mozzarella also works)
- ½ cup crumbled feta cheese (2 oz.)
- 1 egg, lightly beaten
- ¼ cup chopped fresh parsley
- 2 tablespoon chopped fresh basil
- Nonstick cooking spray
- 1 cup marinara sauce, plus additional for serving
Directions
- Preheat oven to 350°F. In a 6-qt. Dutch oven cook pasta according to package directions. Drain and transfer to a medium bowl. Let cool slightly. Stir in the 2 eggs, Parmesan cheese, and Italian seasoning.
- Place the Dutch oven over medium-high heat. Add the olive oil and butternut squash. Cook, stirring occasionally, about 10 minutes or until squash is lightly browned and tender. Transfer squash to a second medium bowl. Stir in the cottage cheese, 1/2 cup of the provolone cheese, the feta cheese, the 1 egg, the parsley, and basil.
- Wipe out Dutch oven with paper towels (or wash and dry, if necessary). Coat with nonstick cooking spray. Transfer spaghetti mixture to the Dutch oven. Press into bottom and partially up the sides of the pot to form a crust. Spoon squash mixture into crust. Top with the 1 cup marinara sauce. Bake, covered, 40 to 45 minutes. Sprinkle with the remaining provolone cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand 10 minutes. Cut into wedges. Serve with additional warmed marinara sauce.