spaghetti pie
 
recipe by :jerry gilbert 
serving size : 6 preparation time :0:00 
categories : beef and veal casseroles 
italian 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
6 oz.  cooked spaghetti
2 Tbsp  margarine
1/3 cup  grated parmesan cheese
2   eggs -- well beaten
1 lb.  ground round
1/2 cup  chopped onion
1/4 cup  chopped green peppers
1 can  diced tomatoes, canned
6 oz.  tomato paste
1/2 tsp  garlic salt
1 tsp  sugar
1 tsp  oregano
1 cup  ricotta cheese, part skim milk
3 oz.  shredded lowfat mozzarella cheese
 
stir margarine into spaghetti. stir in parmesan cheese and eggs. 
press into a crust in a greased 10" pie pan. 
cook ground beef, onion, and peppers until meat is browned and 
vegetables are tender. drain off fat. stir in the undrained tomatoes, 
tomato paste, sugar, oregano, and garlic salt. heat through. 
spread the ricotta cheese over the bottom of the crust. fill with the 
tomato mix. bake for 20 minutes in a preheated 350 f oven. sprinkle 
mozarella on top and return to oven until cheese melts, but do not 
allow it to brown. 
 
- - - - - - - - - - - - - - - - - - 
 
per serving (excluding unknown items): 423 calories; 26g fat (54.5% 
calories from fat); 29g protein; 19g carbohydrate; 2g dietary fiber; 
138mg cholesterol; 717mg sodium. exchanges: 1/2 grain(starch); 3 1/2 
lean meat; 1 1/2 vegetable; 3 fat; 0 other carbohydrates. 
 
serving ideas : serve with garlic bread and a tossed salad. 
 
 
 
 
* exported from mastercook * 
 
 
(ID: 79324) Mirror: rec.food.recipes: Sun, Feb 23, 2003


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