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