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Meatless Spaghetti Pie

Pasta shows its versatility as a "pie crust" in Carol Beyerl's family-pleasing main dish. "This is a combination of several recipes. I came up with it when I didn't have all the ingredients to make any one of them," she writes from Ellensburg, Washington. A nice alternative to lasagna, the saucy entree doesn't taste light.

6 ServingsPrep: 20 min. Bake: 25 min. + standing

Ingredients

6 ounces uncooked spaghetti
1/2 cup egg substitute
1/2 cup grated parmesan cheese, divided
3 ounces reduced-fat cream cheese
1/2 cup reduced-fat sour cream
1/2 cup chopped green pepper
1/2 pound fresh mushrooms, sliced
4 garlic cloves, minced
2 tablespoons butter
2 cups meatless spaghetti sauce
1/2 cup shredded part-skim mozzarella cheese

Directions

Cook spaghetti according to package directions; drain. Add the egg
substitute and 1/4 cup Parmesan cheese. Press onto the bottom and up
the sides of a 9-in. deep-dish pie plate coated with cooking spray.
In a bowl, beat the cream cheese, sour cream, green pepper and
remaining Parmesan cheese. Spread over spaghetti crust.
In a nonstick skillet, saute mushrooms and garlic in butter until
tender. Spoon over cheese mixture. Spread with spaghetti sauce.
Bake, uncovered, at 350° for 20 minutes. Sprinkle with
mozzarella cheese; bake 5 minutes longer or until cheese is melted.
Let stand for 10-15 minutes before cutting. Yield: 6 servings.

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Meatless Spaghetti Pie (continued)

Nutrition Facts: One serving equals 326 calories, 13 g fat (8 g saturated fat), 37 mg cholesterol, 707 mg sodium, 36 g carbohydrate, 3 g fiber, 17 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat.

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.