Friday, January 29, 2016

Spaghetti Pie


This recipe has become a regular over the years. I have served it over and over again. The combo seems to please everyone tastes, and it is so easy to prepare. Leftovers heat up perfectly, PLUS it is a bit lighter in calories.

I usually serve it with a salad and sometimes some bread sticks or garlic bread.

It looks pretty on a plate!                                                                



Spaghetti Pie
(adapted from Taste of Home)

1 lb. lean ground beef
1/2 c. chopped onion
1 c. canned diced tomatoes
1 can (6 oz.) tomato paste
1 tsp. oregano
1/2 tsp.salt
1/2 tsp. garlic powder
1/4 tsp. sugar
1/4 tsp. pepper
6 oz. spaghetti, cooked and drained
1 Tbsp. butter, melted
2 egg whites, beaten
1/4 c. Parmesan cheese
1 c. fat free cottage cheese
1/2 c. shredded mozzarella cheese

Brown the hamburger and onion, drain. Stir in the tomatoes, tomato paste,oregano, salt, pepper, sugar and garlic powder.  In another bowl, combine the cooked and drained spaghetti, butter, egg whites, and Parmesan cheese. Press it into 9 in. greased pie plate and up the sides. Top with cottage cheese and ground beef mixture. Bake at 350 for 20 minutes. Sprinkle with mozzarella cheese and bake an additional 10 minutes until cheese is melted. Let set 5-10 minutes before slicing. 1 slice 348 cal. 10 g, fat 4 g. fiber 29 g. protein 33 carb. (6 servings)






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