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WATKINS RECIPE:
Spaghetti Pie
Ingredients
Crust:
Cooking Spray
6 ounces/170 g uncooked spaghetti
1 tbsp/15 mL Chicken Soup Base
1-1/2 tsp/7.5 mL
1 egg, slightly beaten
1/4 cup/60 mL grated Parmesan cheese
Filling:
1 cup/250 mL non-fat cottage cheese
1 pound/454 g lean ground beef
1/4 cup/60 mL finely chopped sweet green pepper
3 tbsp/45 mL Onion Flakes
1 tsp/5 mL sugar
2 tsp/10 mL Beef Soup & Gravy
1 tsp/5 mL Oregano
1 tsp/5 mL Garlic Flakes
1/2 tsp/2.5 mL Italian Seasoning
1 can (8 oz/227 g) diced tomatoes
1 can (6 oz/170 g) tomato paste
3/4 cup/180 mL (3 oz/85 g) shredded Mozzarella cheese
Cooking Directions
Spray a 10-inch/25-cm pie plate with cooking spray; set aside. Break spaghetti into 3-inch/8-cm pieces. Cook per package directions, substituting the soup base for salt called for in directions. Drain well and place in large bowl. Toss with Liquid Spice, then egg and Parmesan cheese. Pour into pie plate; use spoon to form spaghetti to plate, making an edge slightly higher than the rim.
Carefully spread cottage cheese over bottom of spaghetti crust. In large skillet, cook beef, green pepper and onion flakes; drain if necessary. Add remaining ingredients, except cheese, and cook uncovered for 10 minutes. Ladle meat mixture over cottage cheese; bake at 350ºF/180ºC for 20 minutes. Sprinkle cheese over top; return to oven and bake an additional 10 minutes or until cheese melts and browns. Cut immediately into wedges, then let stand 10 minutes before serving.
Makes 8 servings.
Until next time
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