Cheesy Fettuccine Pie Filled With Roasted Vegetables

Nothing says comfort food quite like a cheesy savory pie, hearty pasta dinner, or seasonal baked veggies. You don't usually see all 3 of those culinary delights together on 1 plate, but we think that's a crying shame! So to solve that problem, we've come up with the ultimate comfort food dinner, perfect for chilly days. Our cheesy fettuccine pie starts with a delicious pasta base that gets topped off with your favorite seasonal vegetables, a creamy homemade beet sauce, and plenty of cheese. Pop that baby in the oven and you end up with a dish that's as delicious as it is easy to make! 

Yield: 1
Prep Time: 15 minutes
Cooking Time: 30 minutes
Difficulty Level: Easy


For the fettuccine veggie pie:

  • 8 oz cooked fettuccine
  • ½ yellow bell pepper, chopped
  • ½ red bell pepper, chopped
  • 1 cup broccoli florets
  • ½ red onion, chopped
  • salt & pepper to taste
  • 1 tbsp olive oil
  • 2 tbsp chopped parsley
  • 1 cup grated parmesan cheese
  • beet sauce
  • mozzarella pearls & chip crumbs for the topping

For the creamy beet sauce:

  • ½ stick butter
  • 1 large handful of chips, crushed
  • 2½ cups milk
  • 4 small cooked beets, riced
  • salt & pepper to taste


1. Pour the cooked fettuccine noodles into a round, greased casserole dish. Grease the outer sides and bottom of a pot with a similar diameter and press it into the noodles in the casserole dish. Add the bell peppers, broccoli, red onion, salt, pepper, and olive oil to the pot and mix to combine. Transfer the casserole dish with the pot to a preheated oven and cook at 400°F for 25 minutes.

2. Remove the pot from the casserole dish and let the pasta pie and roasted vegetables cool for 5 minutes. Sprinkle chopped parsley and grated parmesan cheese over the well in the fettuccine pie crust created by the pot. For the creamy beet sauce, melt the butter in a saucepan over medium heat and stir in the chip crumbs, milk, and riced beets until a smooth sauce forms. Pour the beet sauce over the parsley and parmesan in the fettuccine pie crust.

3. Spoon the roasted vegetables over the beet sauce and top with mozzarella pearls and chip crumbs. Place the casserole dish back in the oven and cook at 400°F for another 5 minutes.

The colors, the textures, and the flavors all come together in perfect harmony in this delicious pasta pie. If you're tired of just making a boring side of roasted vegetables or baking the same old casseroles again and again, then give this hearty, cheesy, extra yummy dish a try!

Get the recipe for the SpaghettiOs Cake featured in the bonus video.


Also hefty