Spaghetti and pie...those are two words that just don't go together. But I like each separately so I figured why not give it a try. As I prepared it, I kept thinking "this is going to turn out weird, I just know it." But guess what...it was a total hit! The only changes I made to the original recipe were using lean grass-fed sirloin, whole wheat spaghetti, and all low fat cheeses.
Source: Publix Apron Meals
Prep: 35 mins, Bake: 30 mins, Stand: 15 mins
nonstick cooking spray
4 oz. dried spaghetti
1/3 cup Parmesan, grated
1 Tbsp olive oil
1 12-oz. container of low-fat cottage cheese, drained
8oz. ground sirloin
1 cup fresh sliced mushrooms
1/2 cup onion, chopped
1/2 cup red or green bell pepper, chopped
1 tsp garlic, minced
8 oz. tomato sauce (no salt)
1 1/2 tsp Italian Seasoning
1/8 tsp kosher salt
1/2 cup mozzarella, shredded
1) Preheat oven to 350. To make crust, coat a 9 in pie plate with cooking spray; set aside. Cook the spaghetti according to package directions but omit the salt and oil. Meanwhile, in a large bowl, beat 1 of the eggs; stir in Parm and olive oil. Drain spaghetti well; add to egg mixture. Toss to coat. Press mixture evenly onto bottom and up sides of prepared pie plate.
2) In a small bowl, beat remaining egg; stir in drained cottage cheese. Spread mixture onto the bottom of spaghetti crust; set aside.
3) In a large pan, cook beef, mushrooms, onions, peppers, and garlic until meat is browned. Drain. Stir in tomato sauce, seasoning, and salt. Spoon meat mixture onto cottage cheese on the crust.
4) Bake uncovered for 25 minutes. Sprinkle with mozzarella and bake an additional 5 minutes. Let sit for about 15 mins before serving. Cut into wedges.