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Veggie Spaghetti Pie

Lauren Miyashiro
  • 65 minutes
  • Serves 8

INGREDIENTS

1

Bell pepper

1

bunch Broccolini

1

Carrot

2 cloves

Garlic

1 pint

cherry tomatoes

3

Eggs

3/4 lb

Spaghetti

1

Kosher salt

1

Pepper, ground

1

Olive oil, extra-virgin

1 cup

Fontina

1/2 cup

Milk

1 cup

Parmesan

1 cup

Ricotta