1. Spaghetti Pie

Yield: 4 servings with 3 protein exchanges, 1 bread, 1 1/2 fat, 1 vegetables.

“Crust” Ingredients

  • 2 cups thin spaghetti, cooked
  • 1 ounce Parmesan cheese
  • 1 egg, beaten
  • 1 tablespoon plus 1 teaspoon butter or olive oil

Filling Ingredients

  • 3/4 cup ricotta cheese, part-skim
  • 2 teaspoons butter or olive oil
  • 1/2 cup diced onion
  • 1/2 cup diced red or green pepper
  • 2 to 3 cloves garlic
  • 5 ounces cooked and drained ground beef (weight after cooking)
  • 1 1/2 cups diced tomatoes with liquid, or 1 1/2 cups crushed tomatoes
  • 2 teaspoons tomato paste
  • 2 ounces shredded mozzarella cheese


  1. Combine ingredients for crust in a bowl. Spray a 9-inch pie plate with cooking spray. Spread pasta mixture evenly over the bottom and up the side of the pan.
  2. Preheat oven to 350ºF.
  3. Carefully spread ricotta cheese over bottom of spaghetti crust.
  4. Heat oil or butter in a skillet. Sauté onions, peppers, and garlic.
  5. Add ground beef, tomatoes, tomato paste. Simmer on low for 45 minutes to soften meat. Add a little water if needed.
  6. Spread mixture over ricotta and pasta.
  7. Bake 30 minutes.
  8. Distribute mozzarella over pie and heat until cheese begins to brown, about 10 minutes.
  9. Remove from oven and cool 10 minutes before cutting.
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