Spaghetti Primavera Pie

Roasted-until-tender vegetables and spaghetti get tossed with a creamy, cheesy sauce, then baked until golden for this so- easy pasta pie!

1 1/2 cups sliced zucchini (from 1 zucchini) 1 1/2 cups cherry tomatoes 1 cup chopped yellow pepper (from 1 pepper) 1 cup sliced red onion (from 1 small onion) 3 Tbs. olive oil 1 1/2 tsp. kosher salt 1/2 tsp. pepper 12 oz. uncooked spaghetti 1 cup half-and-half 3 eggs, lightly beaten 1 cup grated Parmesan cheese 1 cup pre-shredded mozzarella cheese Chopped fresh parsley

Preheat oven to 400°F. Place zucchini, tomatoes, chopped pepper and red onion on rimmed baking sheet. Drizzle with oil; sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper; toss to coat evenly. Bake until vegetables are tender and lightly browned, stirring once, about 20 minutes.

Meanwhile, cook spaghetti according to package directions for al dente; drain.

Whisk together half-and-half, eggs and remaining 1 tsp. salt and 1/4 tsp. pepper in medium bowl. Add cooked spaghetti and 1/2 cup each Parmesan and mozzarella, tossing to coat. Add vegetables; toss gently. Transfer to lightly greased 9 1/2" deepdish pie pan. Sprinkle with remaining 1/2 cup each Parmesan and mozzarella. Bake until set and cheese has browned, about 30 minutes. Let stand 5-10 minutes before serving. Garnish with parsley. Servings: 6. Cals.: 501. Protein: 21 g. Fat: 23 g. (9 g. saturated). Chol.: 133 mg. Carbs.: 53 g. Sodium: 904 mg. Fiber: 4 g. Sugar: 5 g. Kitchen time: 30 minutes. Total time: 1 hour, 10 minutes.