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Spaghetti Pie

Meaty tomato sauce spooned over a thick, hearty wedge of pasta baked with four cheeses!

Ingredients

  • 10 oz dry wheat 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

Instructions

  • Pre-heat the oven to 400. Lightly mist a deep dish 9” pie plate with cooking spray and set aside.
  • Cook spaghetti according to package instructions. As soon as spaghetti is done cooking (while it’s still hot), start step 4.
  • 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.
  • 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.
  • 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.

Notes

To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information:
380 calories, 45 g carbs, 7 g sugars, 11 g fat, 6 g saturated fat, 30 g protein, 7 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1/6th of the recipe) serving:(SP calculated using the recipe builder on weightwatchers.com)
Green: 9 SmartPoints/ Blue: 9 SmartPoints/ Purple: 5 SmartPoints
Weight Watchers Points Plus:
9 per serving (P+ calculated using the recipe builder on weightwatchers.com)
adapted from Mel’s Kitchen Café