Pre-heat the oven to 400. Lightly mist a deep dish
9” pie plate with cooking spray and set aside.
Cook spaghetti according to package instructions.
As soon as spaghetti is done cooking (while it’s
still hot), start step 4. While the water is
boiling for step one, bring a large skillet or
saute pan over medium high heat and add the ground
beef. Break the beef up with a large spoon or
spatula and add the onion, salt and pepper. Cook
until beef is browned and onions are cooked (about
5-7 minutes). Add garlic and cook for an
additional minute. Stir in the tomato sauce,
crushed tomatoes, oregano and Italian Seasoning
and reduce the heat to simmer for about 10
minutes.
When the pasta is done cooking, drain it and add
the cream cheese cubes back into the empty pot.
Cover the cream cheese cubes with the hot pasta
and stir/toss to melt the cheese and coat the
pasta. Add the cottage cheese, Parmesan and 1/4
cup of the Mozzarella and toss until well
combined. Add 2 cups of the meat sauce from step 3
and stir to coat. Continue to warm the additional
sauce on low on the stove top.
Transfer the spaghetti mixture from the pot into
the pie plate and press it down with a spatula and
smooth the top. Sprinkle the remaining 1/4 cup of
Mozzarella over the top of the spaghetti pie and
bake in the oven for 20 minutes until cooked
through and cheese is bubbly. Let stand for a few
minutes after cooking and cut the pie into 6 even
wedges. Serve each wedge with 1/4 cup of the meat
sauce spooned over the top.
Nutrition Facts- 380 calories, 45 g carbs, 11 g
fat, 30 g protein, 7 g fiber
Serving
Suggestions
1/6 of pie - 8 points plus
Originally Submitted
1/22/2014
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