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Spaghetti Pie

main dishes, cheese, pastanoodle

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 chees

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 350F 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.

Busted by Gail Shermeyer <>.

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Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G

Yield: 5 servings

Preparation Time: 0:00

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