Low Fat Spaghetti Pie Recipe

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.

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