Ingredients
Instructions
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1.
Preheat oven to 350 F and spray a 9-inch springform pan with cooking oil
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2.
Cook pasta per package directions, drain and rinse with cold water. Set aside to cool
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3.
Sauté onions and garlic in olive oil until soft. About 5 minutes
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4.
Add carrots, zucchini, basil, 1 1/4 cup of tomato sauce, bay leaf, maple syrup/honey and salt. Cover and simmer for 5 minutes. Remove from the heat, discard the bay leaf and stir in cream cheese until melted
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5.
Combine the creamy vegetable sauce with pasta, then add 1 cup of mozzarella and eggs and gently mix until combined
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6.
Pack the spaghetti into prepared pan and place on a baking tray. Top with remaining tomato sauce. Bake for 35 minutes, then sprinkle with remaining 1/2 cup of mozzarella and bake 5 more minutes until cheese has melted
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7.
Remove from the oven and cool for 10 minutes. Then run a knife inside the edge of the pan before releasing the sides. Slice into wedges, sprinkle with Parmesan cheese if you wish and enjoy!
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