- 6 ounces spaghetti, cooked and drained
- 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) fat-free cottage cheese
- 1/2 cup shredded part-skim mozzarella cheese
- Preheat oven to 350°. Cook spaghetti according to package directions for al dente; drain.
- In a nonstick skillet, cook beef, onion and green pepper over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in tomatoes, tomato paste, seasonings and sugar.
- Place drained spaghetti in a large bowl; add beaten egg whites, melted butter and Parmesan cheese and toss to combine. Transfer to a 9-in. deep-dish pie plate coated with cooking spray, pressing spaghetti onto bottom and up sides. Spread cottage cheese onto bottom; top with beef mixture.
- Bake, uncovered, 20 minutes. Sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until heated through. Let stand 5 minutes before cutting. Yield: 6 servings.
Reviews for Spaghetti Pie
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"My family loves it! I used 1/2 pound of beef and added hot peppers more for flavor to suit my family's taste buds."
"I used gluten free rotini because that was all I had in the pantry. Yummy!"
"This is a family hit. I use Italian chopped tomatoes and no green pepper."
"We really liked this recipe. I did change it a bit by using my recipe for the meat sauce. It came out very watery, so not sure if I my meat sauce was too thin for this type of recipe, so the noodles didn't really bake into a crust. Will definitely have it again!"
"Amazing and tastes so good! Although you could easily substitute Prego or another spaghetti sauce in a pinch when time is short. I have picky eaters so I had to remove the onion and green peppers for them, but I make one for the adults with the onion and peppers. YUM!"