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Leftover Spaghetti Pie with Progresso™ Lentil Soup

Leftover Spaghetti Pie with Progresso™ Lentil Soup
  • Prep 30 min
  • Total 60 min
  • Ingredients 15
  • Servings 6
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.

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

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.

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.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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.
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