Meatless Spaghetti Pie Recipe

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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.
TOTAL TIME: Prep: 20 min. Bake: 25 min. + standing
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min. + standing
MAKES: 6 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
Originally published as Spaghetti Pie in Light & Tasty February/March 2003, p10

Nutritional 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.

Reviews for Meatless Spaghetti Pie

AVERAGE RATING
   (5)
RATING DISTRIBUTION
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 (4)
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MY REVIEW
Reviewed May. 15, 2013

"I would increase the cooking time to thirty minutes. Twenty minutes was too runny!"

MY REVIEW
Reviewed Jan. 13, 2012

"Delicious!! You can sub in your favorite fresh veges for the mushrooms and green peppers depending on the season. This is one is a family favorite when we go to the beach. I make it ahead and it travels well."

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