With a “crust” of cooked spaghetti topped with seasoned vegetables and Parmesan cheese, this is a flavorful and hearty vegetarian main dish that will please the whole family.
Cook spaghetti according to package directions. While spaghetti is cooking, melt 2 Tbsp. butter in a large sauté pan.
When butter is melted, add broccoli, onion, and red bell pepper. Season with Italian seasoning and salt. Cook until the vegetables are tender, stirring frequently.
When spaghetti is done, drain and rinse.
Combine warm cooked spaghetti, 1 beaten egg, 1 Tbsp. butter, and 1 cup Parmesan cheese. Mix well and press into a medium-sized (about 10 inch round) greased casserole dish to make a crust.
Turn vegetable mixture into pan with spaghetti crust. Sprinkle with remaining ⅓ cup Parmesan cheese.
Mix remaining 2 beaten eggs and ½ cup half and half; pour over casserole.
Cook at 350° for 25 minutes or until light brown and bubbly.
Notes
If you are using frozen broccoli florets instead of fresh, steam them and add them to the sautéed onion and red pepper just before combining everything and layering the vegetables over the spaghetti in the casserole dish.