Meatless Spaghetti Pie Recipe

4.5 4 5
Publisher Photo

Meatless Spaghetti Pie Recipe

Read Reviews
4.5 4 5
Publisher Photo
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.
Recommended: Grandma's Best Suppers
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 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.
Originally published as Spaghetti Pie in Light & Tasty February/March 2003, p10

Nutritional Facts

1 slice: 326 calories, 13g fat (8g saturated fat), 37mg cholesterol, 707mg sodium, 36g carbohydrate (0 sugars, 3g fiber), 17g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMeatless Spaghetti Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Blossom1001 User ID: 7071094 84504
Reviewed May. 15, 2013

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

MY REVIEW
RaleighMom User ID: 6453326 54369
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."

MY REVIEW
TMFleck User ID: 1589993 45796
Reviewed Oct. 18, 2009

"My kids usually don't like any kind of casserole or foods mixed together, but they love this "pie"."

MY REVIEW
MelonHead23 User ID: 3077826 66475
Reviewed Oct. 13, 2009

"I sextupled this recipe (dividing it between two 14"-16" deep dish pizza pans) for a birthday party where the ages of the 17 guests ranged from age 3 to over 60 and it was a huge hit! Even the pickiest eater (a five year old) kept telling me how good it was and asked for seconds. Since not everyone is a fan of veggies, I substituted a total of 2.5 lbs extra lean ground turkey (seasoned according to the directions for Homemade Italian turkey Sausage) for the green peppers and mushrooms. As a side note, sextupling the recipe is perfect for about 25 guests or if you want leftovers to enjoy later, which is exactly what we did!"

Loading Image