Recipe Image

Spaghetti Pie

  • 35 m
  • 1 h 25 m
Diabetic Living Magazine
“Using lean ground beef and low-fat cottage cheese lowers the fat and calories in this favorite beef and pasta casserole.”


    • Nonstick cooking spray
    • 4 ounces dried spaghetti
    • 2 egg whites, lightly beaten
    • ⅓ cup grated Parmesan cheese
    • 1 tablespoon olive oil
    • 2 egg whites, lightly beaten
    • 1 (12 ounce) container (1¼ cups) low-fat cottage cheese, drained
    • 8 ounces uncooked 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
    • 1½ teaspoons dried Italian seasoning, crushed
    • ⅛ teaspoon salt
    • ½ cup shredded part-skim mozzarella cheese (2 ounces)


  • 1 Preheat oven to 350°F. Coat a 9-inch pie plate with nonstick cooking spray; set aside. For crust: Cook spaghetti according to package directions, except omit the cooking oil and salt. Meanwhile, in a medium bowl, stir together 2 turkey egg whites, the Parmesan cheese and olive oil. Drain spaghetti well; add to egg white mixture and toss to coat. Press spaghetti mixture evenly into the bottom and up the side of the prepared pie plate; set aside.
  • 2 In a small bowl, stir together 2 egg whites and drained cottage cheese. Spread the cottage cheese mixture over the crust in pie plate. Set aside.
  • 3 In a large skillet, cook turkey, mushrooms, onion, sweet pepper and garlic until meat is browned. Drain off fat. Stir tomato sauce, Italian seasoning and salt into meat mixture in skillet. Spoon over cottage cheese mixture in crust.
  • 4 Bake about 20 minutes or until heated through. Sprinkle with mozzarella cheese. Bake about 5 minutes more or until the cheese is melted. Let stand for 15 minutes before serving. Cut into six wedges to serve.
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