spaghetti pie (Low Fat)


1/2 lb. whole wheat spaghetti
2-4 egg whites or equivalent of egg white replacer
1/3 cup fatfree parmesan cheese
2 large portobello mushrooms (sliced thickly)
3/4 cup Green Giant Vegetarian Protein Crumbles
2 Tablespoons Balsamic vinegar
1 clove garlic
water or broth
1 cup fatfree cottage cheese
Fatfree Garden Style Spaghetti Sauce (I used about 2/3 of a 27.5oz jar)
Fatfree Mozzarella Cheese (to your taste)


Saute mushrooms, protein crumbles and garlic in balsamic vinegar, adding
liquid to keep it from drying out until mushrooms are cooked, then allow
liquid to evaporate. Cook spaghetti as package directs, drain and combine
with egg whites and parmesan cheese. Pack spaghetti mixture into a large
pie pan raising the sides and patting down the bottom. Spread the cottage
cheese on the noodle crust, then cover the cottage cheese with the mushroom
mixture. Pour on enough spaghetti sauce to cover the pie filling. Bake in
a 350 degree oven for twenty minutes. Sprinkle on mozzarella cheese, as
much as you prefer. Bake for five more minutes until cheese melts. Let pie
sit for a few minutes before slicing.

Helpful Hints:

NOTES be sure to cook mushrooms all the way through or they will release liquid and make the pie watery. Noodles around the edges get nice and
crispy and brown.... baked whole wheat spaghetti might make a good substitute
for chowmein noodles....they were yummy. Amounts of cottage cheese, sauce,
crumbles and mozzarella are approximate, I don't tend to measure
ingredients. You could replace the mushroom/crumbles mixture with just
about any mixture of sauteed vegies, seitan, tempeh, tofu, etc., or leave
that layer out, or mix it in with the sauce. You may want to add
salt/pepper, herbs or spices to taste.

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