I didn’t take a photo of the final product because by then the sun went down and fluorescent light does nothing for foodtography.
Spaghetti Pie from Deceptively Delicious.
Prep: 20 mins
Total: 45 mins
Serves 8-10
– Nonstick cooking spray
– 3 oz whole wheat spaghetti or angel hair pasta (I used regular spaghetti…all we had atm)
– 1/2 lb lean ground turkey or sirloin (I’m a vegetarian so I used Gimme Lean Ground Sausage style veggie protein)
– 1/2 cup broccoli puree
– 1 large egg white
– 2 tablespoons grated parmesan
– 2 cloves garlic chopped
– 2 cups bottled tomato sauce
– 1 cup lowfat cottage cheese
– 1/4 cup carrot puree
– 1/2 tsp salt
– 1/4 tsp pepper
– 1 cup shredded part skim mozzarella
1. Preheat oven to 350F/180C. Coat a 9 inch pie plate with cooking spray. (I used a square Pyrex dish pan)
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 sausage with the broccoli puree, egg white, parmesan and garlic. Form the mixture into 1/2 inch balls. (I made em bigger, about an inch.)
4. In a large bowl, stir the cooked pasta, tomato sauce, cottage cheese, carrot puree,, 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 bubble, 25 – 30 minutes.
