Friday, October 9, 2009

Spaghetti Pie - Michelle Dalton

Whole wheat spaghetti
1/2 pound ground beef
1/4 cup broccoli puree
¼ cup spinach puree
1/4 cup carrot puree
1 large egg white
2 tablespoons grated parmesan
2 cloves garlic chopped
2 cups bottled tomato or spaghetti sauce
1 cup lowfat cottage cheese
1/2 t salt
1/4 t pepper
1 cup shredded mozzarella

1. Preheat oven to 350F. Coat a 9 inch pie plate with cooking spray
2. Bring a large pot of salted water to a boil, add the pasta and cook until al dente. Drain in a colander (Skip this step if you have leftover pasta)
3. In a small bow, mix the ground beef with the broccoli puree, egg white, parmesan and garlic. Form the mixture into 1/2 inch balls
4. In a large bowl, stir the cooked pasta, tomato sauce, cottage cheese, carrot and spinach purees, and salt and pepper. Spoon the mixture into the pie plate and smooth the top. Scatter meatballs on top and sprinkle with mozzarella. Bake, uncovered until the center is firm and the cheese is bubbly, 25 – 30 minutes.

Note: the basic recipe is from the book Deceptively Delicious by Jessica Seinfeld, but some of the things in here are my adaptations.

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