My Oh My Spaghetti Pie

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A kicked up way to use leftover spaghetti noodles, from emeril's kitchen to yours. Adapted from emeril's cookbook, emeril's there's a chef in my soup. I have changed this to make it vegetarian, using veggie crumbles, but feel free to use ground beef if you like. Enjoy!!

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Steps

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Place oven rack in center position in oven and preheat to 375f.

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Bring a small saucepan of water to a boil over high heat.

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Add 1 / 2 teaspoon of the salt and broccoli and cook 3 minutes , or until broccoli is slightly cooked but still firm and bright green.

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Using or pot holders , move the saucepan from the heat and drain the broccoli in a colander set in the sink.

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Be careful of the steam.

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Rinse under cold running water.

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Set aside to drain.

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Heat the oil in a medium skillet over medium heat.

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Add onions , garlic , 1 teaspoon of the spice mix , the parsley , basil , 1 / 4 teaspoon of the remaining salt , pepper , and veggie crumbles , and cook , stirring , until the onions start to brown , about 8 minutes.

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In a large bowl , whisk together eggs , milk , the remaining 11 / 2 teaspoons of spice mix , and remaining 1 / 2 teaspoon of salt.

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Add parmesan cheese and whisk vigorously to combine.

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Spread the cooked spaghetti evenly in a casserole dish.

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Pour the veggie crumble mixture ove.

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Ingredients

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salt, broccoli florets, olive oil, onion, garlic, dried parsley, dried basil, ground black pepper, veggie crumbles, eggs, milk, parmesan cheese, cooked spaghetti, mozzarella cheese, paprika, onion powder, garlic powder, dried oregano, dried thyme, celery salt