Butter crusted Spaghetti Pie

March 06, 2013

A cheese covered "pie" with a buttery spaghetti crust, this dish is easy to make, delicious, and healthy enough to fit in healthy lifestyle.

8 oz. spaghetti cooked
1/3 c. Parmesan cheese
2 T butter
2 well-beaten eggs
1 lb. Ground beef, extra lean
½ c. chopped onion
1 8-oz. can (1 c. tomatoes)
1 6-oz. can tomato paste
1 tsp. sweetener
1 tsp. Dried, oregano
½ tsp. Garlic salt
1 c. (8 oz.) cottage cheese, fat free
½ c. (2 oz.) shredded mozzarella cheese, part skim

Cook the spaghetti; drain (should have about 3 ¼ c. spaghetti). Throw margarine into spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a “crust” in a buttered 10-inch pie plate. In skillet, cook ground beef and onion till onions are tender and meat is browned. Drain off excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano, and garlic salt. Heat through. Spread cottage cheese over bottom of spaghetti crust. Fill with tomato mixture. Bake uncovered in a 350 degree oven for 20 min. Sprinkle the mozzarella cheese on top. Bake 5 min. longer or till cheese melts. Serves 8.

Nutritions

Calories
455

Sodium
590mg
24% DV

Fat
28g
43% DV

Protein
28g
57% DV

Carbs
13g
4% DV

Fiber
2g
11% DV