Perfect Veggie Spaghetti Pie

This Perfect Veggie Spaghetti Pie recipe uses frozen vegetables and a quick sauce in the crockpot to create two meals in one! This easy baked cheese casserole is one of our family's favorite comfort foods, and the leftover sauce creates an extremely easy freezer meal to save for later with no extra time. It makes two easy freezer meals for new moms!
Brohgan Dieker

Brohgan Dieker

Brohgan Dieker is dedicated to answering the "what's for dinner" question with healthy, quick recipes that can accommodate busy schedules. She is a devout Christian, a wife and mother, and a lover of words and books. She lives in the beautiful Flint Hills of Kansas and holds a degree in English from Kansas State University.
Brohgan Dieker

Latest posts by Brohgan Dieker (see all)

This is a recipe that keeps on giving.

Do you ever feel the need to give a friend a freezer meal? Maybe they just had a baby? Or, they’re recovering from surgery? Or, they’re just having a hard time?

Or, when you sense a busy season of life ahead, do you wish to stock up your freezer with a few extra meals, but struggle to find the time?

There is a reason this is the perfect recipe: it is two huge, family sized meals in one easy recipe!

Just toss the sauce in the crock pot over lunch, and you’re only a couple of quick and easy steps away that evening from dinner for that night PLUS a bonus meal to stick in the freezer for later or share!

Even better, there’s no chopping involved!

This Perfect Veggie Spaghetti Pie recipe uses frozen vegetables and a quick sauce in the crockpot to create two meals in one! This easy baked cheese casserole is one of our family's favorite comfort foods, and the leftover sauce creates an extremely easy freezer meal to save for later with no extra time. It makes two easy freezer meals for new moms!

It’s a wonderful recipe to have in your back pocket in preparation for the holidays!

I chose an Italian mixture for my frozen veggies. It contained zucchini, yellow squash, carrots, cauliflower, and broccoli.

You can also easily use any fresh veggies that you may have in your refrigerator. I chose to use frozen to save time, but fresh would also be very tasty!

Print

Ingredients

Sauce

  • 1 lb bag of frozen mixed Italian veggies
  • 1 15.5 oz can cannellini beans white kidney beans
  • 2 oz cream cheese 1/4 block
  • 1 8 oz can tomato sauce
  • 1 tsp dried basil
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 c water
  • 1 tsp vegetable bouillon concentrate such as 'Better Than Bouillon' seasoned vegetable base

Spaghetti

  • 2 lbs spaghetti whole grain preferred
  • 1 tsp parsley
  • 1 tbsp olive oil
  • 1 1/2 c mozzarella cheese grated
  • 1 1/2 c swiss cheese grated
  • 1 2.5 galleon freezer bag

Instructions

  1. These instructions are for 1 dinner to enjoy immediately and 1 dinner to freeze for later.

  2. Add first 10 ingredients (veggies through bouillon) to a 3 quart or larger crockpot, and cook on low for 4-5 hours.

  3. After veggie sauce has cooked 4-5 hours, prepare spaghetti per package instructions. Drain, and drizzle with parsley and olive oil. Mix well until parsley is distributed.

  4. Combine mozzarella cheese and swiss cheese in a bowl. Set aside.

  5. Line a 9x13 inch casserole dish with excess foil, to allow top of casserole to be completely covered in foil. (Or, you can use a 9x13 inch disposable foil pan and cover with foil.)

  6. Place half of the spaghetti in a foil-lined 9x13 inch pan (or disposable foil pan). Cover spaghetti with half of the veggie sauce from crockpot. Top with half of cheese mixture (1 1/2 cups). Cover with foil, refrigerate overnight.

  7. After removing half of sauce, stir the remaining pound cooked spaghetti into the remaining sauce in crockpot. Top with remaining 1 1/2 cups of cheese mixture. Cook in crockpot on low until the cheese is completely melted. Serve immediately.

  8. The next morning, transfer the foil package from the 9x13 inch pan (or entire disposable pan) into a large 2.5 galleon freezer bag. Write recipe name, date, and cooking instructions on bag. Store in freezer for up to 3 months.

  9. To cook freezer meal: Remove from freezer bag. Carefully transfer foil package to 9x13 inch pan. Thaw casserole 24 hours, or overnight, in refrigerator. Preheat oven to 350 degrees fahrenheit. Bake, covered, for 20 minutes. Remove foil covering from the top, and bake another 5-10 minutes until cheese is turning golden brown. (Allow for additional 10-20 minutes of covered baking time if casserole is not completely thawed.)

This Perfect Veggie Spaghetti Pie recipe uses frozen vegetables and a quick sauce in the crockpot to create two meals in one! This easy baked cheese casserole is one of our family's favorite comfort foods, and the leftover sauce creates an extremely easy freezer meal to save for later with no extra time. It makes two easy freezer meals for new moms!

How to Survive Cooking with Babies and Toddlers

Brohgan Dieker

Brohgan Dieker

Brohgan Dieker is dedicated to answering the "what's for dinner" question with healthy, quick recipes that can accommodate busy schedules. She is a devout Christian, a wife and mother, and a lover of words and books. She lives in the beautiful Flint Hills of Kansas and holds a degree in English from Kansas State University.
Brohgan Dieker

Latest posts by Brohgan Dieker (see all)

Moms, cooking with a baby or toddler is not easy. In fact, this is a chore that seems nearly impossible most days. Here are some tips that might help!

The core sounds simple: cooking dinner. But, the reality of the situation is that moms are trying to complete a task that requires a moderate amount of focus in a room FULL safety hazards. The hot pots, pans and knives are of course a concern, along with the chemicals under the sink, but with littles around there are countless minor accidents and injuries in the kitchen involving the hard non-cushioned flooring, the countless furniture corners at a toddler’s head level, and all the cabinet doors and drawers for pinching fingers.

(And each bump and scrape pulls you away from your cooking task.)

Since my son was born, I doubt I have spent any significant amount of time in a kitchen without something happening.  Whether it was him as an infant demanding a series of cluster feeds right in the middle of making dinner, him throwing toy after toy off the high chair tray at 9 months, or him now, at 15 months, trying to crawl into the dishwasher to retrieve a favorite cup, it’s always something.

Just as you start to find a strategy that works, a strategy that keeps those little hands busy and that little mind occupied, these kids grow up and change a little bit, just enough that yesterday’s perfectly formulated plan no longer applies.

Every day is different. Every. single. day.

And that’s awesome! Because when I think back to all of those daily kitchen moments over the course of the last 15 months, I realize that I was watching my son grow every day right before my eyes. It’s messy and stressful, but that’s so cool!

But it also makes the simple chore of cooking dinner DIFFICULT.

Cooking dinner is a chore that you can’t just skip, either. At least, not most nights. There is now an additional mouth to feed (and diaper and take to the doctor and put through college etc. etc.). Eating at home is a financial decision for most families, and getting take out every night is just not realistic.

Moms, cooking with a baby or toddler is not easy. In fact, this is a chore that seems nearly impossible most days. Here are some tips that might help!

Ask for help.

I don’t know why it was so difficult for me to ask for help with cooking.

When my son was first born, I would try to be the one who made dinner every night. I enjoy cooking. It’s a creative outlet and it’s stress relieving for me… normally… before I became a parent.

But, in those crazy early baby days, making dinner would ALWAYS seem to be timed with a feeding.

(And forget those lies that all the baby books say about nursing every 3 hours… my son was an every hour kid from the day he was born until he started eating solids.)

So, cooking became the thing that I did while someone tiny was grouchy with me. I was pretty hesitant to give up the only chore that I actually enjoy. I was brand spankin’ new to this food blog thing, and I was relishing every minute in the kitchen possible.

So, I had to ask my husband for help.

There were a few days that I would try and do the cooking while he attempted to pacify the unhappy bebe. Often we would switch half way through.

The point is that I often needed help. There were days when cooking dinner was something that required two people to accomplish, and I had to ask for help in some way every night.

Snacks are a game changer!

Hallelujah, there came a day when the baby grew up and SNACKS became my help. Do you know how long it takes an older baby to get one of those rice puffs off the high chair tray and into their mouth? Usually long enough to at least put something frozen into the oven.

Involve babies and toddlers in the shopping process.

This is going to sound easier than it is, but involving my son in the grocery shopping process early on and continuing through toddlerhood was a good decision for me.

First, it has built his food vocabulary. I remember holding up all the produce for my son to examine from his infant carrier (and feeling like a crazy woman while doing so). Now, when he sees a banana, he starts flailing around making the sign and just about jumps out of the cart.

I narrate the names and flavors and colors and anything else I could think of about every food we see. I remind him why we don’t buy cookies EVERY time (just most times… haha).  I tell him why I am buying it. “This green zucchini squash is going to be for dinner on Wednesday.”

Also, it makes new foods, or foods we don’t eat often, a tiny bit less foreign.

When Wednesday comes around, and we pull out the squash, it’s a tiny bit less foreign (even though it will, inevitably, be tossed onto the floor… all part of the learning process).

And yes, there are some trips to the store where I’m tired and grouchy and I don’t do this. And, those trips are usually quick and more difficult.

Just a note: after learning the hard way, I really prefer building vocabulary at the store vs. at the dinner table. We hit a rut where my son would only eat the foods he knew the words for and he was asking for, which was only fruit bars, apple sauce and bread. Now I just plop something in front of him and tell him it’s dinner without telling him any of the names for the foods. He’s much more willing to try “dinner” than 10 foods with new names all mixed together.

Hand out age appropriate tasks.

When it comes time to cook the squash on Wednesday, I usually try to involve everyone in the family in some way. My son can help me wash it in the sink. And, after I cut it, if I need the pieces transferred into a bowl, he could probably help with that.

When he was younger, I might have him hold one of the big spoons, or he would help get the pot out of the oven drawer.

When he was even younger than that, old enough to be alert, but not old enough that he was mobile, he would just watch from his bouncer on the floor while I talked to him.

There is always an age appropriate task. It takes patience and some creativitiy to think of it. It also takes some willingness to let go of the adult agenda and just have fun together.

Yes, handing out these tasks takes A LOT of time. I can wash a zucchini in 10 seconds, but with help it might take a minute, if all goes well.

Manage your expectations.

Every day is different, and every dinnertime is going to be different. You could cook frozen chicken nuggets every evening for a year, but it’s still going to be nearly impossible to do some days.

Here is how I manage my dinnertime expectations:

1. I always ALWAYS have a quick back up on hand. Usually, that back up is bread with peanut butter. I’ve said it before: peanut butter is the glue that holds this family together.

2. I limit myself to trying new recipes. If you subscribe to my newsletter and receive my weekly meal plan, you probably notice that I typically try a new recipe on Tuesday. I spend the rest of the week cooking things that are familiar staples, many of which I have written about here on the blog.

3. Some chores can be saved for tomorrow. There are some nights when dinner, bath, bed goes bang bang bang, and all of a sudden the house is quiet and I’m exhausted. Except, nobody remembered to scrub that one pan. THE PAN CAN WAIT UNTIL MORNING. I promise you, that one friend of yours with a spotless house will never know (if they knock on the door, just hide it under the sink). You’re a mom of littles, and that takes some serious energy. Allow yourself the time you need to take care of yourself while you are able.

Best of luck to you, friends! If you have an more tips that are working for you, would you please share with everyone in the comments section below?