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Leftover Spaghetti Pie with Progresso™ Lentil Soup

  • Prep 30 min
  • Total 60 min
  • Ingredients 15
  • Servings 6
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Ingredients

Extra virgin olive oil
1
yellow onion, chopped
2
garlic cloves, chopped
3/4
lb seasoned tofu cut into pieces
16
oz fresh tomatoes, chopped
Sea salt and pepper, to taste
1/2
cup heavy cream (or milk for less calories), plus a little extra on the side
3
eggs, lightly beaten
2
tablespoons butter, softened or melted
3/4
cup parmesan cheese, grated
1
teaspoon dried oregano
1
tablespoon fresh parsley, chopped
1/2
cup mozzarella
Leftover spaghetti or freshly made, at room temperature
Progresso™ lentil soup

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
291.3
% Daily Value
Total Fat
22.7g
35%
Saturated Fat
10.2g
51%
Cholesterol
133.9mg
45%
Sodium
304.8mg
13%
Total Carbohydrate
7.5g
2%
Dietary Fiber
1.9g
8%
Sugars
3.8g
Protein
16.1g
% Daily Value*:
Vitamin C
22.10%
22%
Calcium
36.80%
37%
Iron
10.60%
11%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

You can use some kind of lean animal protein instead of tofu.

For a totally vegan option, use almond milk or coconut milk. Or you can even use soy yogurt.

Instead of eggs, use 1 tablespoon flaxseed powder mixed with 1 tablespoon of water for each egg. Mix well and let sit for 15-20 minutes before using.

Instead of butter you can use a vegetarian option such as ghee. For a vegan option use vegan butter made with coconut oil, olive or palm oil).

This dish can also be made gluten free with quinoa pasta or rice spaghetti.

Directions

  • 1 On a sauce pan at medium heat, add olive oil and sauté onions and garlic until it becomes aromatic. Add cut tofu.
  • 2 Once the tofu gets a little color, add the tomatoes and season with salt and pepper. Let boil.
  • 3 Add heavy cream or milk. Lower the heat.
  • 4 Let cook on low heat for 30 minutes, stirring occasionally.
  • 5 Taste and adjust seasoning. (Add a little more cream or milk, if it’s too dry). Remove from heat.
  • 6 Add mozzarella cheese and 1/4 cup of parmesan cheese. Mix well. Let sit for 10-15 minutes.
  • 7 Then, to the beaten eggs add rest of parmesan cheese, butter and parsley. Mix well. Combine egg mixture and tomatoes, and add to the pasta. Mix well.
  • 8 Preheat your oven to its broiler setting.
  • 9 Pour pasta and egg mixture in a baking pan previously greased with oil or butter. Sprinkle with 1/4 cup of parmesan cheese and place in oven for 2-4 minutes or until golden. Remove from oven, let cool for a few minutes and serve with Progresso™ lentil soup and a fresh salad.

When we think of soup, we usually think about pairing it with a sandwich. At least that’s what many restaurants do. However, I like to break the mold, and today I want to inspire you to serve this super nutritious and delicious lentil soup with a pie made from leftover spaghetti. Yes, that’s right; don’t throw away your leftover pasta. Reuse it with this super easy, nutritious and delicious recipe the whole family will enjoy.

Rate and Comment

Fernanda Beccaglia Fernanda Beccaglia
September 24, 2015

When we think of soup, we usually think about pairing it with a sandwich. At least that’s what many restaurants do. However, I like to break the mold, and today I want to inspire you to serve this super nutritious and delicious lentil soup with a pie made from leftover spaghetti. Yes, that’s right; don’t throw away your leftover pasta. Reuse it with this super easy, nutritious and delicious recipe the whole family will enjoy.