Easter Spaghetti Pie - Kraft Recipes Top
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Easter Spaghetti Pie

Prep Time
Total Time

12 servings

What You Need

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Make It

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  • 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.

Serving Suggestion

Serve with a mixed green salad and your favorite fresh fruit to round out the meal.


Substitute 1 cup cut-up fresh asparagus for the peas.


If you don't have a springform pan, you can instead assemble and bake this recipe in a shallow 2-1/2-qt. casserole dish or 9-inch square baking dish.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 320
Total fat 11g
Saturated fat 6g
Cholesterol 70mg
Sodium 740mg
Carbohydrate 35g
Dietary fiber 2g
Sugars 4g
Protein 20g
% Daily Value
Vitamin A 15 %DV
Vitamin C 10 %DV
Calcium 30 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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