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Spaghetti Pie

Spaghetti Pie
A classic Italian combination is remade into a creamy, family-pleasing casserole in this quick and easy dish. "This recipe was given to me several years ago," notes Ellen Thompson from Springfield, Ohio. "My family never grows tired of it."
6 ServingsPrep: 25 min. Bake: 25 min.

Ingredients

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

Directions

  • In a nonstick skillet, cook the beef, onion and green pepper over
  • medium heat until meat is no longer pink; drain. Stir in the
  • tomatoes, tomato paste, oregano, salt, garlic powder, sugar and
  • pepper; set aside.
  • In a large bowl, combine the spaghetti, butter, egg whites and
  • Parmesan cheese. Press onto the bottom and up the sides of a 9-in.
  • deep-dish pie plate coated with cooking spray. Top with cottage
© Taste of Home 2013

2 of 2

Spaghetti Pie (continued)

Directions (continued)

  • cheese and beef mixture.
  • Bake, uncovered, at 350° for 20 minutes. Sprinkle with mozzarella
  • cheese. Bake 5-10 minutes longer or until cheese is melted and
  • filling is heated through. Let stand for 5 minutes before cutting.
  • Yield: 6 servings.
Nutrition Facts: 1 piece equals 348 calories, 10 g fat (5 g saturated fat), 52 mg cholesterol, 690 mg sodium, 33 g carbohydrate, 4 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch, 1 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013