A Recipe: Spaghetti Pie

This week, my hubby asked me if we could have spaghetti pie for dinner one night.  In nearly 4 years, I cannot recall ever hearing this from him.  I’d never heard of it otherwise either.  So, we looked it up, and all of the ingredients sounded good, so we made it and ate it, and IT WAS DELICIOUS!!!  I decided right then and there, this would be inserted into our regular meal rotation.

Here’s the recipe for ya, via Better Homes & Gardens (I got it from the cookbook but it’s online here with a slight variation, the fennel was left out from online recipe)  I forgot to take pictures of ours, so here is one I borrowed, see the source for another variation of the recipe.

Spaghetti Pie

Source

Here’s the recipe for ya, via Better Homes & Gardens (I got it from the cookbook but it’s online here with a slight variation, the fennel was left out from online recipe)

Ingredients

• 4 ounces dried spaghetti
• 1 tablespoon butter or margarine (I’m pretty sure this could be eliminated)
• 1 egg, beaten
• 1/4 cup grated Parmesan cheese
• 8 ounces ground beef or bulk Italian sausage
• 1/2 cup chopped onion (1 medium)
• 1/2 cup chopped green sweet pepper
• 1 clove garlic, minced
• 1/2 teaspoon crushed fennel seed
• 1 8 ounce can tomato sauce
• 1 teaspoon dried oregano, crushed

• Nonstick cooking spray

• 1 cup low-fat cottage cheese, drained
• 1/2 cup shredded part-skim mozzarella cheese (I’d say we used a bit more than this, maybe 3/4 cup)

Directions

1. Cook spaghetti according to package directions. Drain.

2. Return spaghetti to warm saucepan. Stir butter into hot pasta until melted. Stir in egg and Parmesan cheese; set aside.

3. Meanwhile, in a medium skillet cook ground beef, onion, sweet pepper, fennel, and garlic until meat is brown and onion is tender. Drain. Stir in tomato sauce and oregano; heat through.

4. Coat a 9-inch pie plate with nonstick cooking spray. Press spaghetti mixture onto bottom and up sides of pie plate, forming a crust. Spread cottage cheese on the top and up the sides of pasta crust. Spread meat mixture over cottage cheese. Sprinkle with shredded mozzarella cheese.

5. Bake in a 350 degree F oven for 20 to 25 minutes or until bubbly and heated through. To serve, cut into wedges.

This recipe is pretty low in fat and high in protein.  Give it a try, it’s delicious!  Everyone loved it, we had just enough left over to take for lunch the next day.  Yummy.