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  • Writer's pictureJenn Clayton

Spaghetti Pie

A lightened up high protein verison of this family friendly meal! A must make!!

Nonstick cooking spray

4 ounce dried spaghetti

2 egg whites, lightly beaten

⅓ cup grated Parmesan cheesel

2 egg whites, lightly beaten

1 12 ounce carton low-fat cottage cheese, drained

8 ounce ground turkey breast or 90% or higher lean ground beef

1 cup sliced fresh mushrooms

½ cup chopped onion

½ cup chopped green and/or red sweet pepper

2 cloves garlic, minced

1 8 ounce can no-salt-added tomato sauce

1 ½ teaspoon dried Italian seasoning, crushed

⅛ teaspoon salt

½ cup shredded part-skim mozzarella cheese (2 ounces)

Fresh basil (optional)

Preheat oven to 350°F. Coat a 9-inch pie plate with cooking spray. For crust, cook spaghetti according to package directions, omitting any oil or salt; drain. Meanwhile, in a medium bowl combine the next three ingredients.

Add cooked spaghetti; toss to coat. Press onto bottom and up side of prepared pie plate.

In a small bowl combine 2 egg whites and cottage cheese; spread over crust in pie plate.

In a large skillet cook the next five ingredients (through garlic) over medium heat until turkey is browned. Drain off any fat. Stir in the next three ingredients (through salt). Spoon over cottage cheese mixture in crust.

Bake 20 minutes or until heated through. Sprinkle with mozzarella cheese. Bake 5 minutes more or until cheese is melted. Let stand 15 minutes before serving. If desired, top servings with basil.

6 Servings:

6 points

242 calories

8g fat

15g carbs

32g protein

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