Total Time
Prep 20 mins
Cook 30 mins

A kicked up way to use leftover spaghetti noodles, from Emeril's kitchen to yours. Adapted from Emeril's cookbook, Emeril's There's a Chef in My Soup. I have changed this to make it vegetarian, using veggie crumbles, but feel free to use ground beef if you like. Enjoy!

Ingredients Nutrition


  1. Place oven rack in center position in oven and preheat to 375ºF.
  2. Bring a small saucepan of water to a boil over high heat.
  3. Add 1/2 teaspoon of the salt and broccoli and cook 3 minutes, or until broccoli is slightly cooked(blanched) but still firm and bright green.
  4. Using or pot holders, move the saucepan from the heat and drain the broccoli in a colander set in the sink. Be careful of the steam. Rinse under cold running water. Set aside to drain.
  5. Heat the oil in a medium skillet over medium heat. Add onions, garlic, 1 teaspoon of the spice mix, the parsley, basil, 1/4 teaspoon of the remaining salt, pepper, and veggie crumbles, and cook, stirring, until the onions start to brown, about 8 minutes.
  6. In a large bowl, whisk together eggs, milk, the remaining 11/2 teaspoons of spice mix, and remaining 1/2 teaspoon of salt. Add Parmesan cheese and whisk vigorously to combine.
  7. Spread the cooked spaghetti evenly in a casserole dish.
  8. Pour the veggie crumble mixture over the spaghetti and toss with a fork to mix.
  9. Place the blanched broccoli on top of the spaghetti.
  10. Pour the egg mixture over the spaghetti.
  11. Sprinkle the spaghetti all over with the mozzarella cheese and bake it in the oven until golden brown, about 20-25 minutes.
  12. Using pot holders, remove the casserole dish from oven and let it rest for 5 minutes before serving.
  13. For spice mix:.
  14. Place all the ingredients in a mixing bowl.
  15. Stir well to combine.
  16. Store in an airtight container for up to 3 months.
  17. Yields about ¾ cup.


Most Helpful

We made this for 'Make it Healthier' tag game. We omitted the salt, used only half the olive oil, 4oz ground beef and 4oz ground turkey. Five eggs (e.b.), reduced-fat parmesan cheese and part-skim mozzarella cheese. Great blend of spices. Oh yea babe, this is one heck of a beautiful dish :)

2Bleu January 11, 2008

This was fun to put together and quite tasty. I used a pound of ground beef and I used the seasoning liberally. I may play around with this a bit, maybe layering more cheeses or binding the spaghetti layer together with a white sauce. All in all, an interesting and enjoyable dinner. Thanks, Sharon!

pattikay in L.A. August 21, 2007

Everyone liked this, even the picky one (once he was forced to try it! :)) We use No Salt to cut down on sodium. I had a package of Morningstar Steak Strips and used egg substitute. The spice mix seemed spicy when I tried a bit from the frying pan, but in the final dish, it wasn't at all. I might even add a little more for more flavor. We never have left over spaghetti, so I just boiled some! Thanks for a great one, Sharon.

WI Cheesehead June 08, 2007

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