Deep Dish Spaghetti Pie
Adapted from
One Dish Meals Cookbook
8 servings
| 6 ozs angel hair spaghetti, cooked and drained | 14 ozs low-fat spaghetti sauce | ||
| 2 whole eggs, slightly beaten | 10 ozs frozen corn, thawed | ||
| 1/4 c parmesan cheese | 3/4 tsp salt | ||
| 1 lb ground chicken breast skinless | 1/2 c mozzarella cheese, shredded | ||
| 1/2 c onions, chopped |
Preheat oven to 350. Prepare a 9" square pan with cooking spray; set aside. In a mixing bowl, combine cooked spaghetti, eggs, and parmesan cheese. Place into prepared pan; pressing evenly over bottom and up sides to form a crust; set aside. In a large skillet, cook chicken and onions until chicken is no longer pink. Add spaghetti sauce, corn, and salt. Mix well. Spoon mixture evenly over spaghetti crust. Sprinkle with cheese. Bake for 30 minutes, or until heated through. Let stand five minutes before serving.
| Calories | 242 | %CFF | 20 % | |
| Total Fat | 5 g | Saturated Fat | 1 mg | |
| Protein | 20 g | Cholesterol | 82 g | |
| Carbohydrates | 30 g | Sodium | 449 mg | |
| Sugars | 5 g | Fiber | 2 g | |
|
4.5 WW Points | ||||
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Rated by 7 users (3.0)
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