110 gSpaghetticooked according to packet instructions
4Egg Whiteslightly beaten - divided into 2 bowls with 2 egg whites each
1/3 cupParmesan Cheese
1 tbspOlive Oil
340 gCottage Cheese
225 gBeef Mince
1 cupMushroomssliced
1/2 cupOnionchopped
2 tspGarlicminced
225 gTomato Pureelow salt
1.5 tspMixed Herbs
1/2 cupCheese (Mozzarella)grated
1Salt
Nutrition Information
Qty per 1031g serve
Qty per 100g
Energy
907.4714001657kcalcal
88.056434762118kcalcal
Protein
94.548084961381gg
9.1744679488134gg
Fat (total)
34.641652591068gg
3.3614507530269gg
- saturated
12.136337760911gg
1.1776488317974gg
Carbohydrate
49.281024534303gg
4.7819813617518gg
- sugars
13.643927760109gg
1.3239377400629gg
Dietary Fibre
3.0982258064516gg
0.30063616170636gg
Sodium
2412.5446727423mgmg
234.10113260566mgmg
Nutritional information does not include the following ingredients: Egg whites, Parmesan Cheese, Olive oil, Mushrooms, Onion, Tomato puree, Cheese (Mozzarella)
Please Note - Nutritional information is provided as a guide only and may not be accurate.
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?
Preheat oven to 180 degrees celcius and grease 23cm pie dish.
In a medium bowl, stir together 2 egg whites, parmesan cheese and olive oil and add the cooked spaghetti and toss to coat.
Press spaghetti mixture evenly into the bottom and up the side of the prepared pie dish.
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".
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.
Bake for approximately 20 minutes. Sprinkle with mozzarella cheese and bake for a further 5 minutes until the cheese is melted.
Let stand for 5-10 minutes before serving.
Recipe Hints and Tips:
Spaghetti Pie is suitable for freezing for up to 2 months
About Author
Jody Allen
Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less
