MEATLESS SPAGHETTI PIE

Meatless Spaghetti Pie image

Pasta shows its versatility as a "pie crust" in Carol Beyerl's family-pleasing main dish. "This is a combination of several recipes. I came up with it when I didn't have all the ingredients to make any one of them," she writes from Ellensburg, Washington. A nice alternative to lasagna, the saucy entree doesn't taste light.

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

6 ounces uncooked spaghetti
1/2 cup egg substitute
1/2 cup grated parmesan cheese, divided
3 ounces reduced-fat cream cheese
1/2 cup reduced-fat sour cream
1/2 cup chopped green pepper
1/2 pound fresh mushrooms, sliced
4 garlic cloves, minced
2 tablespoons butter
2 cups meatless spaghetti sauce
1/2 cup shredded part-skim mozzarella cheese

Steps:

Cook spaghetti according to package directions; drain. Add the egg substitute and 1/4 cup Parmesan cheese. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with cooking spray. In a bowl, beat the cream cheese, sour cream, green pepper and remaining Parmesan cheese. Spread over spaghetti crust., In a nonstick skillet, saute mushrooms and garlic in butter until tender. Spoon over cheese mixture. Spread with spaghetti sauce. Bake, uncovered, at 350° for 20 minutes. Sprinkle with mozzarella cheese; bake 5 minutes longer or until cheese is melted. Let stand for 10-15 minutes before cutting.

Nutrition Facts : Calories 326 calories, Fat 13g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 707mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges