A delightful twist on a classic pasta dish, combining vibrant vegetables and creamy cheese for a satisfying meal.
Heat the olive oil in a skillet over medium heat and sauté the onion, green bell pepper, and red bell pepper until softened, about 5 minutes.
Avoid overcooking the vegetables to maintain a slight crunch and vibrant color.
In a large bowl, combine the sautéed vegetables with the cooked spaghetti and toss to mix evenly.
Ensure the spaghetti is well drained before mixing to avoid excess moisture.
In another bowl, whisk together the eggs, milk, parmesan cheese, basil, oregano, seasoned salt, and white pepper.
Whisk thoroughly to ensure the spices are evenly distributed.
Add the egg mixture to the pasta and vegetable mixture, stirring to coat evenly.
Mix gently to avoid breaking the spaghetti.
Transfer the mixture to a greased baking dish, cover with foil, and bake in a preheated oven at 375°F (190°C) for 15-20 minutes.
Covering with foil helps retain moisture and ensures even cooking.
Remove the foil and check if the eggs are set. If not, bake for an additional 2-3 minutes uncovered.
The dish is ready when the center is firm and no longer jiggles.
Serve warm, garnished with extra parmesan cheese or fresh herbs if desired.
Pair with a side salad or garlic bread for a complete meal.
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