Noodles on the Skinny Side ... Spaghetti Pie

On my goal for the year is to get back on the healthy side I have been really good about meal planning.  On that planning I've been looking at weight watcher meals that will help me and also be good dinners for the boys.  I hit up my favorite websites for ideas.  I went to Emily Bites for Spaghetti Pie.  Mine is not as pretty as her's but it sure was yummy!

I skipped the spaghetti noodles for fettuccine noodles that where rice noodles, because that was all I could find at Grocery Outlet.  Well they had spaghetti noodles but not whole wheat ones so I used the rice fettuccine noodles.  I'm trying to stay away from carbs where I can and go for gluten free options if possible.  I mixed everything up instead of saving some sauce to top in the end, what can I say I'm all about the easy!

Spaghetti Pie

Ingredients:

10 oz dry wheat or high fiber thin spaghetti

¾ lb 95% lean ground beef

1 small onion, diced

1 teaspoon salt

½ teaspoon black pepper

1 garlic clove, minced

8 oz can tomato sauce

15 oz can crushed tomatoes

½ teaspoon oregano

1 teaspoon Italian Seasoning

3 oz 1/3 less fat cream cheese, cut into cubes

1/3 cup fat free cottage cheese

½ cup grated Parmesan cheese

½ cup shredded 2% Mozzarella cheese, divided

Directions:

1. Pre-heat the oven to 400. Lightly mist a deep dish 9” pie plate with cooking spray and set aside.

2. Cook spaghetti according to package instructions. As soon as spaghetti is done cooking (while it’s still hot), start step 4.

3. 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.

4. 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 ¼ 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.

5. 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 ¼ 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 ¼ cup of the meat sauce spooned over the top. 

Yields 6 servings. WW P+: 9 per serving (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information per serving from myfitnesspal.com: 380 calories, 45 g carbs, 11 g fat, 30 g protein, 7 g fiber

Enjoy you will love this one!

Something to keep your belly warm in this cold season.

Thanks for Stopping by!

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