Low-Fat Spaghetti Pie

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Ingredients:

  • 3 egg whites
  • 4 Tbsp. pancake mix
  • 3 oz. angel hair pasta, cooked and drained
  • 3/4 cup shredded fat-free cheese
  • 2 Tbsp. Parmesan cheese
  • 1/2 cup thinly sliced mushrooms
  • 10 oz. frozen spinach
  • 1 Tbsp. garlic powder
  • 10 drops Tabasco
  • 1 cup fat-free cottage cheese
  • 1-1/2 Tbsp. Mrs. Dash seasoning
  • 1 Tbsp. Italian seasoning
  • 1 tomato, thinly sliced
  • 1/2 cup nonfat tomato or spaghetti sauce
  • Nonstick cooking spray

Directions:

Beat one egg white with an electric beater, then add 1 Tbsp. pancake mix. Beat till frothy and pour into a 9-inch pie tin. Place pasta evenly over egg mix in a pie tin and bake at 350 degrees for 10 minutes to form a crust.

Remove from oven. Sprinkle 1/4 cup shredded cheese, Parmesan cheese, and mushrooms on top of the crust. Set aside.

Defrost spinach, squeeze out excess water and saute in a nonstick pan coated with nonstick cooking spray until spinach is completely free of water and almost crunchy. Add garlic powder, tomato sauce, and Tabasco.

In a large bowl, combine cottage cheese, two egg whites, 3 Tbsp. pancake mix, Mrs. Dash, and Italian seasoning. Combine with spinach and place mixture in a pie tin.

Top with sliced tomato and remaining shredded cheese. Bake 30-40 minutes at 350 degrees.

Low-Fat Spaghetti Pie

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