- 3/4 cup chopped onion
- 2 garlic cloves, minced
- 3/4 cup julienned red pepper
- 1 1/2 cups sliced mushrooms
- 1 1/2 cups julienned zucchini
- 1 teaspoon dried oregano
- 10 eggs
- 1 1/4 cup whole milk
- 1 1/2 cup shredded sharp cheddar
- 1/2 cup grated Parmesan
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1 pound cream cheese
- 3 cups cooked spaghetti
- Lightly sauteed fresh tomato sauce, optional
Preheat oven to 350 degrees F.
Brush a 10-inch round cake pan lightly with oil. Cut a piece or parchment paper the same size, place in pan, brush again with oil, and set aside.
Put cooked spaghetti into pan. Do the same with the vegetables. Pour in the egg mixture and mix with your hands so that all the components are equally distributed in the pan. Pat down so that as much of the solids are covered with the liquid.
Bake for 30 to 40 minutes until firm to the touch and lightly brown. It will puff up and settle when cool. Serve immediately. Can serve on a bed of lightly sauteed fresh tomato sauce, if desired.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Ina Pinkney