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Spaghetti Pie

Spaghetti Pie recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 981
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
  1. 1
    Preheat oven to 350°F (175°C). Lightly coat a 9-inch pie plate or small baking dish with nonstick cooking spray.
  2. 2
    Cook spaghetti in boiling salted water according to package directions until al dente. Drain well and rinse briefly with cold water to stop cooking.
  3. 3
    In a large bowl, combine the cooked spaghetti, egg whites, melted margarine, and half of the parmesan cheese. Toss until evenly coated.
  4. 4
    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.
  5. 5
    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.
  6. 6
    Add chopped onion and green sweet pepper to the beef. Cook for 5-7 minutes until vegetables are softened.
  7. 7
    Stir in tomato sauce, water, Italian seasoning, and salt. Simmer for 5 minutes until slightly thickened. Remove from heat.
  8. 8
    In a separate bowl, mix the drained cottage cheese with the remaining parmesan cheese and mozzarella cheese.
  9. 9
    Spread the cottage cheese mixture evenly over the baked spaghetti crust.
  10. 10
    Pour the beef and tomato sauce mixture over the cheese layer, spreading gently to cover the entire surface.
  11. 11
    Bake for 20-25 minutes until the top is bubbly and the edges are golden brown.
  12. 12
    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.

Read it online: https://www.chefs-mate.com/recipe/spaghetti-pie/