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Spaghetti Pie

Total Time

Prep: 30 min. Bake: 25 min.

Makes

6 servings

A classic Italian combination is remade into a creamy, family-pleasing spaghetti pie. This recipe was given to me several years ago. My family never grows tired of it. — Ellen Thompson, Springfield, Ohio

Ingredients

  • 6 ounces uncooked spaghetti
  • 1 pound lean ground beef (90% lean)
  • 1/2 cup finely chopped onion
  • 1/4 cup chopped green pepper
  • 1 cup undrained canned diced tomatoes
  • 1 can (6 ounces) tomato paste
  • 1 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/4 teaspoon sugar
  • 2 large egg whites, lightly beaten
  • 1 tablespoon butter, melted
  • 1/4 cup grated Parmesan cheese
  • 1 cup (8 ounces) 2% cottage cheese
  • 1/2 cup shredded part-skim mozzarella cheese

Directions

  1. Preheat oven to 350°. Cook spaghetti according to package directions for al dente; drain.
  2. In a large skillet, cook beef, onion and green pepper over medium heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in tomatoes, tomato paste, seasonings and sugar.
  3. In a large bowl, whisk egg whites, melted butter and Parmesan cheese until blended. Add spaghetti and toss to coat. Press spaghetti mixture onto bottom and up sides of a greased 9-in. deep-dish pie plate, forming a crust. Spread cottage cheese onto bottom; top with beef mixture.
  4. Bake, uncovered, 20 minutes. Sprinkle with mozzarella cheese. Bake until heated through and cheese is melted, 5-10 minutes longer. Let stand 5 minutes before serving.

Nutrition Facts

1 piece: 348 calories, 10g fat (5g saturated fat), 52mg cholesterol, 690mg sodium, 33g carbohydrate (9g sugars, 4g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch, 1 fat.