Leftover Spaghetti Pie – The Perfect Low Fat Easy to Cook Lunch
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  • approx 100g cold or cooled cooked spaghetti (leftovers are great!)
  • 2 eggs whisked
  • 2-4 tablespoons cottage cheese low fat
  • 4-5 cherry tomatoes
  • frozen or fresh sliced bell peppers
  • 3-4 blocks of frozen spinach or fresh spinach
  • 3-4 sliced mushrooms
  • 2-3 tablespoons of chopped tinned tomatoes
  • pinch of dried mixed herbs
  • salt and pepper to taste
  • Add some grated cheddar on top if you like, at the end of your cooking time, giving it just enough time to melt.



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