Spaghetti Pie

My entire family loves spaghetti.  Come to think of it, I don’t know anyone who doesn’t!

With this recipe you get all the delicious flavors of spaghetti plus all the fun of pie! Even better than that, this recipe comes in at a low 290 calories per serving! Woot!

Serve this spaghetti pie along with a healthy salad and some chopped veggies and low-cal dip and you have a summer dinner that won’t weight you down and that everyone will love.

SPAGHETTI PIE   {PRINT THIS RECIPE}
Serves 6     Prep time: approximately 20 minutes     Bake time: 30 minutes


8 ounces dry spaghetti of your choosing (I used whole grain)
1 large egg, lightly beaten with 1 tablespoon of water.
1/4 cup grated Parmesan cheese, plus 2 tablespoons for topping.
1/2 pound lean ground beef
1 tablespoon minced onion
2 cups sliced mushrooms (I used baby bella)
3/4 teaspoons salt
1/2 teaspoon pepper
2 tablespoons garlic, minced
1 teaspoon dried oregano *see note*
1 teaspoon dried basil *see note*
1 1/2 cups prepared marinara sauce
1 cup part-skim ricotta cheese
3/4 cup shredded, fat-free mozzarella

-Cook the spaghetti according to the package directions (minus 2 minutes) and drain. Cool Slightly.
-Preheat the oven to 350 degrees.
-Spray a deep dish pie pan with cooking spray.
-Add the beaten egg and 1/4 cup Parmesan cheese in with the pasta and mix well.
-Press the spaghetti into the prepared pie pan.
-In a large skillet over medium high heat, brown the ground beef for approximately 5 minutes.
-Add the sliced mushrooms, garlic, salt, pepper, oregano and basil and continue cooking an additional 2-3 minutes. *Note – To release more flavor from the dried herbs, crush them in the palm of your hand before adding them into the dish.*
-Stir in the prepared marinara sauce.
-Dollop the ricotta cheese over the spaghetti in the pan.
-Using the back of a spoon, spread the ricotta evenly over the spaghetti.
-Spoon on the ground beef and marinara mixture to evenly coat the spaghetti.
-Sprinkle the top evenly with mozzarella and the additional 2 tablespoons of Parmesan cheese.
-Cover with foil and bake for approximately 20 minutes or until fully heated.
-Uncover and continue baking for an additional 10 minutes or until the cheese is lightly browned and melted.
-Remove from the oven and let stand for approximately 10 minutes before cutting into wedges.

I don’t know about you but after saving all those calories on this dish, I’m ready for a nice glass of wine…
or two! LOL!   SALUTE!

Thanks for coming by to visit me in my Kudos Kitchen.
Until we eat again!