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 (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 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.
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!
Dec 9, 2012
PS - I also used roasted tomato's and paste with basil, oregano and garlic instead of plain. So I didn't have issues with the flavor.
Dec 9, 2012
Really easy recipe. We are trying to be low carb and low fat, so I replaced the pasta with Spaghetti squash (which I roasted for an hour in some chicken broth) and used everything low/no fat. It was yummy.
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