Spaghetti Pie

Sick of boring old Spag Bog? Try this Spaghetti Pie as a twist on an old favourite. Super tasty and super frugal, who doesn’t need another mince recipe in their repertoire?

ingredients
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Ingredients

  • 110 grams Spaghetti cooked according to packet instructions
  • 4 Egg Whites lightly beaten - divided into 2 bowls with 2 egg whites each
  • 1/3 cup Parmesan Cheese
  • 1 tbsp Olive Oil
  • 340 grams Cottage Cheese
  • 225 grams Beef Mince
  • 1 cup Mushrooms sliced
  • 1/2 cup Onion chopped
  • 2 tsp Garlic minced
  • 225 grams Tomato Puree low salt
  • 1 1/2 tsp Mixed Herbs
  • 1/2 cup Cheese (Mozzarella) grated
  • 1 Salt


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Method

  1. Preheat oven to 180 degrees celcius and grease 23cm pie dish.
  2. In a medium bowl, stir together 2 egg whites, parmesan cheese and olive oil and add the cooked spaghetti and toss to coat.
  3. Press spaghetti mixture evenly into the bottom and up the side of the prepared pie dish.
  4. In another bowl, combine 2 egg whites and cottage cheese (you may need to drain the cottage cheese to eliminate sogginess). Spread the mixture over the "pasta crust".
  5. In a large frypan, cook beef mince, mushrooms, onion and garlic until the meat is brown. Stir in tomato puree, mixed herbs and salt and then spoon over the cottage cheese mixture.
  6. Bake for approximately 20 minutes. Sprinkle with mozzarella cheese and bake for a further 5 minutes until the cheese is melted.
  7. Let stand for 5-10 minutes before serving.

Notes

Recipe Hints and Tips:

  •  Spaghetti Pie is suitable for freezing for up to 2 months

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