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Low Fat Spaghetti Pie
Low Fat Spaghetti Pie
Ingredients
4 ounces spaghetti
2 slightly beaten egg whites
1/3 cup grated parmesan cheese
1 tablespoon margarine, melted
nonstick spray coating
2 slightly beaten egg whites
1 cup low-fat cottage cheese, drained
8 ounces 90%-lean ground beef
1 medium onion, chopped
1/2 cup
1/4 cup chopped green sweet pepper
8 ounces low-sodium tomato sauce
1 teaspoon dried italian seasoning, crushed
1/4 teaspoon salt
1/2 cup shredded part-skim mozzarella cheese
Method
For crust, cook spaghetti according to package directions, omitting cooking oil and salt Drain well.
Meanwhile, stir together 2 egg whites, Parmesan cheese, and margarine in a small mixing bowl.
Stir into hot cooked spaghetti.
Spray a 9-inch pie plate with nonstick coating.
Arrange spaghetti mixture evenly in the bottom and up the sides of the pie plate.
Stir together 2 egg whites and cottage cheese in another bowl.
Spread mixture over the crust.
Set aside.
Cook ground beef, onion, and sweet pepper in a large skillet till meat is brown.
Drain off fat.
Stir in tomato sauce, Italian seasoning, and salt.
Heat through.
Spoon over cottage cheese layer.
Bake in a 350°F oven for 20 minutes.
Sprinkle with mozzarella cheese.
Bake about 5 minutes more or till cheese melts and crust is set.
Let stand 5 minutes.
Cut into wedges.
Makes 5 servings.
Nutrition facts per serving: 315 cal , 12 g total fat 5 g sat fat, 42 mg cholesterol, 569 mg sodium, 25 g carbohydrate , 1 g dietary fiber, 26 g pro
Daily Value: 13% vitamin.
:C, 26% calcium, 14% iron.
Food exchanges: 1 vegetable, 1 bread, 3 meat, 1 fat.
