Meatless Spaghetti Pie
TOTAL TIME: Prep: 20 min. Bake: 25 min. + standing
YIELD: 6 servings.
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.
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
-
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.
Nutrition 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.
© 2024 RDA Enthusiast Brands, LLC