Step 1

Get ready: Heat the oven to 375°F and position a rack in the middle. Brush the sides and bottom of an 8-inch springform pan with a little olive oil.

Step 2

Cook the vegetables: In a medium nonstick skillet set over medium-high, heat add 2 tablespoons olive oil. Once the oil begins to shimmer add the bell pepper, red onion, mushrooms, and zucchini. Season with a big pinch of kosher salt and black pepper. Cook, tossing occasionally, until the veggies have softened, about 5 to 7 minutes. Remove from the heat and set aside for now.

Step 3

Whisk the eggs: In a large mixing bowl, whisk the eggs with a small pinch of kosher salt and black pepper. Add the parsley, ricotta, and parmesan. Mix to combine. Add the leftover spaghetti and mix to coat.

Step 4

Layer the pie: Spread half of the spaghetti on the bottom of the prepared pan and press down. Spread the vegetables over the top, but don't push the vegetables all the way to the edge of the pan. You want to leave a 1-inch spaghetti border. Add the remaining spaghetti on top.

Step 5

Bake the pie: Bake on the center rack until you see some color and crisped edges, about 20-25 minutes. Remove the pan carefully and top with the shredded mozzarella, then return the pan to the oven briefly, watching for the mozzarella to melt.

Step 6

Cool and serve: Remove the pan from the oven and allow it to sit for 5 to 10 minutes, then carefully remove the springform. Slice and serve.