Best Ww 6 Pt Famous Spaghetti Pie Recipes

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THE BEST SPAGHETTI PIE



The Best Spaghetti Pie image

This is my new favorite and my family goes ga-ga for it. A dinner pie made from a spaghetti/Parmesan pie crust filled with meat and cheese. YUMMY. It's the cottage cheese that makes it great. For some reason my husband hates cottage cheese but loves this. I got this recipe from an OAMC cookbook.

Provided by MoMMiKiTT

Categories     One Dish Meal

Time 1h15m

Yield 2 pies, 10 serving(s)

Number Of Ingredients 12

12 ounces dry spaghetti noodles
4 tablespoons butter
1 cup parmesan cheese
4 well beaten eggs
1 lb ground beef
1/2 cup chopped onion
1 (16 ounce) can undrained Italian-style stewed tomatoes
2 (6 ounce) cans tomato paste
2 teaspoons sugar
1 garlic clove (to taste)
2 cups cottage cheese
1 cup shredded cheese

Steps:

  • Cook spaghetti al dente , drain.
  • stir butter into hot noodles.
  • stir in Parmesan cheese and eggs.
  • Use mixture to form crust on bottom of two buttered pie tins or one 9x13 buttered casserole dish.
  • Cook brown meat and onions until meat is browned. Drain.
  • Add tomatoes, tomato paste, suger, and garlic. (plus any other spices you would like for taste).
  • heat.
  • Spread cottage cheese over spaghetti crust.
  • top with meat mixture.
  • Sprinkle grated cheese on top.
  • Bake covered for 35-40 minute at 350. ( if you want to freeze to eat for a later date, just skip baking, wrap with aluminum foil and freeze. when ready to cook, thaw first and then follow baking directions).
  • Remove foil and bake 5 more minutes or until cheese is lightly browned.

Nutrition Facts : Calories 466.7, Fat 21.7, SaturatedFat 11, Cholesterol 150, Sodium 908.4, Carbohydrate 39.5, Fiber 3.3, Sugar 8.6, Protein 28.8

WW 6 PT. BUFFALO CHICKEN STRIPS



Ww 6 Pt. Buffalo Chicken Strips image

I CORRECTED MY TYPO! I had originally mistakingly listed 2 teaspoons of salt for this recipe, instead of 1/2 teaspoon. The funny thing is, I don't usually even use salt! :) This is a great replacement to the high fat and calories found in hot wings. Tasty, low fat and easy to make. The fibre content of these is incredibly high, which is great for your health. Serve these in a wrap with crisp, fresh lettuce or with anything else that sounds good with hot strips. Enjoy!

Provided by Nif_H

Categories     Chicken Breast

Time 40m

Yield 2 serving(s)

Number Of Ingredients 10

8 ounces boneless skinless chicken breasts
1/2 cup egg white (I buy them by the carton so I don't know how many eggs you would need)
1 cup Fiber One cereal, original
1/2 teaspoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon paprika
1/2 teaspoon black pepper
1 cup Frank's red hot sauce
1 tablespoon butter (use light if you can find it)

Steps:

  • Preheat oven to 400 degrees, and spray a baking sheet with nonstick cooking spray. Wash and cut chicken breasts into strips that are approximately 1 1/2 inches wide. You can even pound the breast a little thinner first and then cut. Set aside.
  • In a food processor, combine cereal, salt, garlic powder, onion powder, paprika and pepper and mix to a fine powder or consistency like breadcrumbs. Pour mixture into a shallow bowl or onto a small plate. Set aside.
  • In a small saucepan, melt butter and then add in 3/4 cup of the hot sauce. Mix well and warm until heated, but not bubbling or boiling. Pour into a small, shallow bowl, and set aside.
  • In a small bowl, mix egg whites with the remaining 1/4 cup of hot sauce. Now take each chicken strip, and coat with egg and hot sauce mixture. Shake off all excess egg from the meat. Coat chicken in cereal mix until strip is fully breaded. Lay strip on baking sheet. Repeat until all pieces of chicken are breaded and on the baking sheet. Now, with a brush or spoon, drizzle about 3/4 hot sauce and butter mixture over all the chicken pieces. Make sure to coat well.
  • Bake chicken at 400 degrees until breading becomes crispy and chicken is cooked through (approximately 15-20 minutes). Serve with remaining hot sauce mixture for dipping.

MEATLESS SPAGHETTI PIE



Meatless Spaghetti Pie image

I found this in the paper quite a few years back. I believe it's a Mr. Food recipe, but it obviously was printed with errors, because my first attempt was a bomb. I fooled around with it and this is what I have. Feel free to add any additional herbs to the ricotta, are any other ingredients you may like, but this does make a nice meat-free entree. A sald and some crusty bread and you're all set!

Provided by HEP MEP

Categories     Spaghetti

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

8 ounces spaghetti, cooked and drained
2 tablespoons butter
2 large eggs, well-beaten
1/2 cup parmesan cheese, plus
2 tablespoons grated parmesan cheese
1 cup ricotta cheese
1 cup prepared spaghetti sauce, of your choosing
3/4 cup shredded mozzarella cheese

Steps:

  • Toss hot spaghetti in large bowl with the butter.
  • Combine eggs and 1/2 cup grated Parmesan in a small bowl and stir into spaghetti.
  • Pour spaghetti mixture into a lightly greased 10 inch pie plate and form into a crust.
  • Bake approximately 10 minutes in a 350* oven.
  • Remove from oven and spread ricotta evenly over crust, but not to the edge.
  • Top with spaghetti sauce.
  • Bake uncovered for about 20 minutes at 350*.
  • Top with with shredded mozzarella,and bake until cheese melts - about 5 minutes longer.
  • Remove from oven and sprinkle with remaining 2 tablespoons of Parmesan cheese.
  • Cool 10 minutes before cutting.

Nutrition Facts : Calories 580, Fat 27.6, SaturatedFat 15.2, Cholesterol 182.2, Sodium 792, Carbohydrate 52.7, Fiber 2.1, Sugar 7.3, Protein 29.2

SPAGHETTI PIE



Spaghetti Pie image

A classic Italian combination is remade into a creamy, family-pleasing spaghetti pie. This recipe was given to me several years ago. My family never grows tired of it. - Ellen Thompson, Springfield, Ohio

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 16

6 ounces uncooked spaghetti
1 pound lean ground beef (90% lean)
1/2 cup finely chopped onion
1/4 cup chopped green pepper
1 cup undrained canned diced tomatoes
1 can (6 ounces) tomato paste
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon sugar
2 large egg whites, lightly beaten
1 tablespoon butter, melted
1/4 cup grated Parmesan cheese
1 cup (8 ounces) 2% cottage cheese
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 350°. Cook spaghetti according to package directions for al dente; drain., In a large skillet, cook beef, onion and green pepper over medium heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in tomatoes, tomato paste, seasonings and sugar., In a large bowl, whisk egg whites, melted butter and Parmesan cheese until blended. Add spaghetti and toss to coat. Press spaghetti mixture onto bottom and up sides of a greased 9-in. deep-dish pie plate, forming a crust. Spread cottage cheese onto bottom; top with beef mixture. , Bake, uncovered, 20 minutes. Sprinkle with mozzarella cheese. Bake until heated through and cheese is melted, 5-10 minutes longer. Let stand 5 minutes before serving.

Nutrition Facts : Calories 348 calories, Fat 10g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 690mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges

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