This Spaghetti Pie is a comforting, low-fat twist on traditional Italian-American comfort food. By baking cooked spaghetti mixed with lean ground beef, cottage cheese, and tomato sauce, you get a sliceable meal that holds together beautifully. The cottage cheese adds a creamy texture and protein boost without the heavy richness of traditional ricotta or heavy cream. It’s perfect for busy weeknights, potlucks, or leftovers, as it reheats well and offers a satisfying balance of savory meat sauce and tender pasta.
Spaghetti Pie
Description
This Spaghetti Pie is a comforting, low-fat twist on traditional Italian-American comfort food. By baking cooked spaghetti mixed with lean ground beef, cottage cheese, and tomato sauce, you get a sliceable meal that holds together beautifully. The cottage cheese adds a creamy texture and protein boost without the heavy richness of traditional ricotta or heavy cream. It's perfect for busy weeknights, potlucks, or leftovers, as it reheats well and offers a satisfying balance of savory meat sauce and tender pasta.Directions
-
Preheat oven to 350°F (175°C). Lightly coat a 9-inch pie plate or small baking dish with nonstick cooking spray.
-
Cook spaghetti in boiling salted water according to package directions until al dente. Drain well and rinse briefly with cold water to stop cooking.
-
In a large bowl, combine the cooked spaghetti, egg whites, melted margarine, and half of the parmesan cheese. Toss until evenly coated.
-
Press the spaghetti mixture firmly into the bottom and up the sides of the prepared pie plate to form a crust. Bake for 10 minutes to set the crust.
-
While the crust bakes, heat a skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned and no longer pink. Drain excess fat if necessary.
-
Add chopped onion and green sweet pepper to the beef. Cook for 5-7 minutes until vegetables are softened.
-
Stir in tomato sauce, water, Italian seasoning, and salt. Simmer for 5 minutes until slightly thickened. Remove from heat.
-
In a separate bowl, mix the drained cottage cheese with the remaining parmesan cheese and mozzarella cheese.
-
Spread the cottage cheese mixture evenly over the baked spaghetti crust.
-
Pour the beef and tomato sauce mixture over the cheese layer, spreading gently to cover the entire surface.
-
Bake for 20-25 minutes until the top is bubbly and the edges are golden brown.
-
Let cool for 5 minutes before slicing and serving.
Nutrition Facts
Servings 6 servings
- Amount Per Serving
- Calories 981kcal
- % Daily Value *
- Total Fat 40.4 gg63%
- Saturated Fat 18.6 gg93%
- Cholesterol 199 mgmg67%
- Sodium 3368 mgmg141%
- Total Carbohydrate 53.1 gg18%
- Dietary Fiber 9.1 gg37%
- Sugars 12 gg
- Protein 97.3 gg195%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
