Total TimePrep: 30 min. Bake: 25 min.
- 6 ounces uncooked spaghetti
- 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 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 large skillet, cook beef, onion and green pepper over medium heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in tomatoes, tomato paste, seasonings and sugar.
- In a large bowl, whisk egg whites, melted butter and Parmesan cheese until blended. Add spaghetti and toss to coat. Press spaghetti mixture onto bottom and up sides of a 9-in. deep-dish pie plate coated with cooking spray, forming a crust. 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 serving.
Nutrition Facts1 piece: 348 calories, 10g fat (5g saturated fat), 52mg cholesterol, 690mg sodium, 33g carbohydrate (9g sugars, 4g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch, 1 fat.
Feb 27, 2019
I've been making making this for over 30 years. I use the preseasoned tomatoes and paste. I also add some garlic, basil and parsley to my egg mixture. Yumm!
Dec 27, 2018
Once we got used to the idea that the spaghetti was the crust on this 'pie', our 4-H club warmed to the idea of this dish. It was very popular! Substituting fire-roasted diced tomatoes for the regular ones adds a bit of spice.
Oct 29, 2017
I've made this recipe many times and everyone loves it. I change ground beef to Italian sausage and use a 14 oz. can of petite diced tomatoes instead of one cup. I feel it gives a better flavor and texture.
Apr 2, 2016
We LOVE this recipe. It's almost like a spaghetti lasagna. One change I made: since others mentioned it lacked enough spice, I bought tomato paste and diced tomatoes with the spices in them. I still added in what it called for too. It had the PERFECT amount of flavor. I also put as much mozzarella on top that I wanted (didn't measure, just threw it on there). Had it in the oven for 17 minutes then 6. Next time I think I might leave it in for 18 or 19 to get the spaghetti part just a bit more firm. Also, I had to use a sort of round pyrex bowl thing. If I had tried to put it in my 9.5" pie dish, it would have overflowed. So if you're going to use a pie dish, make sure it's a DEEP dish. I will be making this many many more times.
Jan 28, 2016
I MADE THIS AND MY FAMILY LOVED IT. FOLLOWED RECIPE EXACTLY AS WRITTEN.
Jun 29, 2015
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.
Jan 11, 2015
I used gluten free rotini because that was all I had in the pantry. Yummy!
Jun 26, 2013
This is a family hit. I use Italian chopped tomatoes and no green pepper.
May 20, 2013
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!
Feb 9, 2013
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!