Photo of Mama mia vegetable pie by WW

Mama mia vegetable pie

Total Time
50 min
15 min
35 min
Packed with vegetables, this savory meatless pie uses spaghetti as the crust. It’s a great option if you cooked too much spaghetti one night. The vegetables get sautéed first to add some color and another layer of flavor, and then the tomato sauce is added along with the crumbled tofu to create a flavorful filling. You can substitute whatever vegetables you like, such as summer squash and zucchini. If you’d like to brown the cheese even more after it bakes for 20 minutes, you can broil it for 2 to 3 minutes. Sprinkle with chopped fresh basil for a hit of freshness.


Olive oil

1 tsp

Uncooked bell pepper(s)

1 item(s), medium, chopped

Uncooked onion(s)

1 small, chopped

Portobello mushroom(s)

3 medium, (equivalent to 1/2 cup) chopped

Canned tomato sauce

12 oz

Firm tofu

6 oz, drained and crumbled

Cooking spray

1 spray(s)

Cooked spaghetti

2 cup(s)

Part-skim mozzarella cheese

¾ cup(s), shredded


  1. Preheat oven to 375ºF.
  2. Heat oil in nonstick skillet over medium-high heat. Add pepper, onion and mushroom; sauté until vegetables are tender, about 5 minutes. Stir in tomato sauce and tofu (be sure to thoroughly drain the tofu before crumbling it up and adding it to the sauce). Bring to a boil. Reduce heat and simmer mixture, uncovered, for 10 minutes.
  3. Meanwhile, coat a 9-inch-deep pie plate with cooking spray. Arrange spaghetti in bottom and up sides of pie plate. Pour tofu mixture over spaghetti; sprinkle with cheese.
  4. Bake for 20 minutes. Let stand 5 minutes before slicing into 6 pieces.
  5. This recipe is part of our Cook Once, Eat All Week series. To learn more about this month's theme: make ahead pasta bakes and casseroles, click here.