Spaghetti Pie

I love the idea of spaghetti pie! I love spaghetti and this is very much like a lasagna (which I've created before with spaghetti). But as always the recipes I've found have major points. I decided to try creating my own and I think it came out pretty darn good. My husband loves it (he said, "is there anything you can't make?"). This recipe serves 8 and each slice is 7 points.

Spaghetti Pie

Serves 8

Ingredients

10 ounces Barilla Whole Grain Spaghetti

2 eggs, divided

1 Tablespoon olive oil

1 1/2 teaspoon minced garlic

1 small onion, diced

3/4 lb. ground beef (93% lean)

1 can (15 oz) Hunts Fire Roasted Diced Tomatoes with Garlic

1 can (15 oz) Hunts Tomato Sauce

1 teaspoon Italian seasoning

Salt and black pepper to taste

1 cup part-skim Ricotta cheese

1/2 cup reduced-fat mozzarella cheese

Directions

1. Cook spaghetti according to package directions for al dente. Rinse under cool water and let cool completely. Place spaghetti in a bowl and add in 1 egg and mix completely.

2. In a large skillet, heat olive oil over medium heat. Add garlic and onion; cook until softened. Add ground beef; cook, breaking up pieces, until browned. Add diced tomatoes, tomato sauce, Italian seasoning, salt, and black pepper, stirring to combine. Reduce heat to low and let simmer for about 15 minutes.

3. Combine ricotta cheese and remaining egg in a bowl; stir to combine completely. 

4. Preheat oven to 350°F. Spray a 9-inch pie dish with cooking spray. Press spaghetti mixture into pie dish, pressing up the sides to make a crust. Spread the ricotta mixture into the spaghetti crust. Top with meat sauce. Bake for 25 minutes. Remove from oven and sprinkle top with mozzarella cheese. Return to oven and bake until cheese is melted, about 10 minutes longer. Let pie stand for 5 minutes before serving.