Saturday, June 9, 2012

A Healthy Spaghetti Pie

Since my mother's been out of the hospital, we've been trying to find recipes that will work for her heart condition, as well as her diabetes, that still have flavor. I've been combing all sorts of recipe books to see what we can make that's healthy and tasty.

Today I found a great recipe in an old Light and Tasty magazine. It is for Spaghetti Pie. The original recipe can be found here I made a few changes.


1 pound lean ground beef (90% lean)
1/2 cup finely chopped onion
1/4 cup chopped green pepper
1 cup canned diced tomatoes, undrained Italian style works best, as it has basil and oregano
1 can (6 ounces) tomato paste
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon sugar
1/4 teaspoon pepper
6 ounces spaghetti, cooked and drained
1 tablespoon butter, melted
2 egg whites, lightly beaten
1/4 cup grated Parmesan cheese
1 cup fat-free cottage cheese (enough to spread across the pie)
1/2 cup shredded part-skim mozzarella cheese


In a nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, oregano, salt, garlic powder, sugar and pepper; set aside.
In a large bowl, combine the spaghetti, butter, egg whites and Parmesan cheese. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with cooking spray. Top with cottage cheese and beef mixture.
Bake, uncovered, at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted and filling is heated through. Let stand for 5 minutes before cutting. Yield: 6 servings.

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