Confetti Spaghetti Pie

• 1 package (7 ounces) spaghetti
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons canola oil
• 2 medium tomatoes, chopped
• 3 tablespoons tomato paste
• 1/4 cup minced fresh parsley
• 1/2 teaspoon dried oregano
• 1/2 to 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 large eggs, lightly beaten
• 1/2 cup frozen peas, thawed
• 1/2 cup frozen cut green beans, thawed
• 1/2 cup chopped fresh broccoli
• 1 cup shredded cheddar cheese, divided
• 1/4 cup grated Parmesan cheese

1. Break spaghetti in half; cook according to package directions. Drain and rinse in cold water; set aside. In a skillet, saute onion and garlic in oil until tender. Stir in the tomatoes, tomato paste, parsley, oregano, salt and pepper. Cook until heated through, about 5 minutes.
2. In a large bowl, toss the spaghetti and eggs. Stir in peas, beans, broccoli, tomato mixture, 1/4 cup cheddar cheese and Parmesan cheese. Transfer to a greased 9-in. springform pan. Place pan on a
3. .
4. Bake, uncovered, at 350u0b0 for 25 minutes. Sprinkle with remaining cheddar cheese. Bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes. run a knife around edge of pan to loosen; remove sides. Cut into wedges.

spaghetti, onion, garlic, canola oil, tomatoes, tomato paste, fresh parsley, oregano, salt, pepper, eggs, frozen peas, green beans, fresh broccoli, cheddar cheese, parmesan cheese

Taken from www.tasteofhome.com/recipes/confetti-spaghetti-pie/ (may not work)