EASTER SPAGHETTI PIE RECIPE

Easter Spaghetti Pie Recipe image

Try having pasta in a whole new way with our Easter Spaghetti Pie Recipe. You may like this spaghetti pie recipe so much it becomes an annual tradition.

Provided by My Food and Family

Categories Pasta

Time 1h

Yield 12 servings

Number Of Ingredients 11

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Ingredients

1 lb. spaghetti, uncooked
1 onion, chopped
1/2 lb. sliced fresh mushrooms
1 pkg. (7.5 oz.) OSCAR MAYER CARVING BOARD Slow Cooked Ham, chopped
1 cup frozen peas
1/2 cup chopped fresh parsley, divided
2 eggs
1/2 cup milk
1 jar (15 oz.) CLASSICO Creamy Alfredo Pasta Sauce
1 cup KRAFT Shredded Parmesan Cheese, divided
1 pkg. (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Steps:

Heat oven to 350ºF.
Cook spaghetti as directed on package, omitting salt.
Meanwhile, cook onions in large nonstick skillet on medium heat 5 to 6 min. or until crisp-tender, stirring frequently. Add mushrooms; cook 5 to 6 min. or until tender, stirring frequently. Remove from heat. Stir in ham, peas and 1/4 cup parsley.
Drain spaghetti. Whisk eggs and milk in large bowl until blended. Add pasta sauce, 1/2 cup Parmesan and remaining parsley; mix well. Add spaghetti; toss until evenly coated.
Place 1/3 of the spaghetti mixture in 9-inch springform pan sprayed with cooking spray; top with layers of 1/3 of the mozzarella and half the vegetable mixture. Repeat layers. Cover with remaining spaghetti mixture; sprinkle with remaining mozzarella and Parmesan. Place on baking sheet on middle oven rack.
Bake 30 min. or until heated through. Remove from oven. Let stand 5 min. before cutting into wedges to serve.

Nutrition Facts : Calories 320, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 65 mg, Sodium 750 mg, Carbohydrate 35 g, Fiber 3 g, Sugar 3 g, Protein 20 g