– 2 tablespoons extra virgin olive oil, plus more for coating – 1 cup chopped bell pepper, 1 small bell pepper – 1 cup chopped red onion, 1 small red onion – 1 cup chopped white button mushroom – 1 cup chopped zucchini, 1 small zucchini – Kosher salt – Black pepper – 2 large egg – 1 cup chopped Italian parsley leave – 1 cup ricotta cheese – ½ cup grated Parmesan – ½ pound leftover cooked spaghetti in red sauce – ¼ cup grated mozzarella,
Warm the oven to 375°F and place a rack in the center. Brush olive oil on an 8-inch springform pan's edges and bottom.
1
Add 2 tablespoons olive oil to a medium nonstick pan over medium-high heat. When the oil shimmers, add the bell pepper, red onion, mushrooms, and zucchini. A generous sprinkle of kosher salt and black pepper.
2
Mix eggs with a sprinkle of kosher salt and black pepper in a large bowl. Add parsley, ricotta, and parmesan. Combine. Mix in leftover pasta.
3
Spread and press half the spaghetti on the pan bottom. Spread the veggies on top but don't press them to the pan's edge. Leave a 1-inch spaghetti border. Put the leftover spaghetti on top.
4
Bake on the middle rack for 20–25 minutes to get color and crisp edges. Remove the pan gently, cover with shredded mozzarella, and briefly return to the oven to melt the mozzarella.
5
After taking the pan out of the oven, let it sit for 5 to 10 minutes. Then, carefully take the springform out of the pan. Cut and serve.
6