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Spaghetti Pie

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

50 min

Ready

1 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
6 ounces spaghetti
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2 tablespoons butter
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cup Parmesan cheese
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2 large eggs
well beaten
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1 pound beef
ground
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1 can tomatoes
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1 can tomato paste
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1 teaspoon sugar
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1 teaspoon oregano
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½ teaspoon garlic salt
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1 cup cottage cheese
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1 each eggs
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¼ cup bread crumbs
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cup spinach
drained
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1 cup mozzarella cheese
shredded
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Ingredients

Amount Measure Ingredient Features
173.4 ml/g spaghetti
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3E+1 ml butter
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79 ml Parmesan cheese
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2 large eggs
well beaten
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453.6 g beef
ground
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1 can tomatoes
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1 can tomato paste
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5 ml sugar
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5 ml oregano
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2.5 ml garlic salt
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237 ml cottage cheese
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1 each eggs
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59 ml bread crumbs
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3E+1 ml spinach
drained
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237 ml mozzarella cheese
shredded
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Directions

Cook and drain spaghetti (3¼ cup cooked).

Stir butter, parmesan cheese, and eggs into hot spaghetti.

Form into a crust in a buttered 10-inch pie plate.

Cook beef and onion until meat is browned; drain fat.

Stir in tomatoes, tomato paste, sugar, oregano and garlic; heat.

Mix in separate bowl cottage cheese, egg, bread crumbs, spinach, and ½ of the mozzarella cheese.

Spread over spaghetti. Top pie with tomato mixture.

Bake at 350℉ (180℃) for 20 minutes. Top with remaining mozzarella and bake for 10 minutes longer.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 259g (9.1 oz)
Amount per Serving
Calories 69245% from fat
 % Daily Value *
Total Fat 35g 53%
Saturated Fat 15g 76%
Trans Fat 0g
Cholesterol 277mg 92%
Sodium 427mg 18%
Total Carbohydrate 15g 15%
Dietary Fiber 4g 14%
Sugars g
Protein 96g
Vitamin A 23% Vitamin C 16%
Calcium 22% Iron 39%
* based on a 2,000 calorie diet How is this calculated?
 

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