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Tuesday, March 16, 2010

Mar. 16 - Spaghetti Pie

It was absolutely gorgeous today - low 60s, bright sunshine - the perfect pre-spring afternoon! We spent a good chunk of the day outside, Linds playing with her Cozy Coupe, trike, "purple car," ball, etc. and Luke and I sitting on the blanket reading books and playing toys. The sunlight was perfect for some great shots- they aren't food photos, but I think they're cute :)
But, anyways, since we were out there past 6:00, I needed a quick dinner to throw together. I figured a spaghetti pie would be perfect - used up the rest of the ricotta that needed to go, was quick to make and was light enough for this type of day. At only 325 calories/serving, it was a good addition to my already high-calorie day (darn yummy lunch).

Spaghetti Pie
4 oz. uncooked spaghetti
1 cup garden-style spaghetti sauce
1 cup reduced-fat ricotta cheese
3 egg whites
1/3 cup Parmesan cheese
1/4 cup mozzarella cheese

  1. Cook spaghetti according to package directions.
  2. In a small bowl, combine ricotta cheese and 1 egg white; set aside.
  3. Drain spaghetti; add Parmesan cheese and remaining egg whites.
  4. Press onto the bottom and up the side of a 9-in deep dish pie plate coated with nonstick cooking spray.
  5. Spoon ricotta mixture into crust. Top with spaghetti sauce.
  6. Bake uncovered at 350 for 20 minutes.
  7. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted and filling is heated through.
  8. Let stand for 5 minutes before slicing. 
 Yields 4 servings.

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