I’m not the hugest of pasta fans but sometimes, you need that pasta pick me up. Instead of doing the same old pasta with tomato sauce though I thought I’d liven it up with a bit of pie action. There is just something about cold weather that says “hey. lets make a pie” to me. It definitely made for a pretty pasta presentation…hehe…took me a few tries to say that one quickly. I definitely think I will be making this one again sometime. The turkey smokies in this really give it an awesome kick.
- 4 ounces whole wheat spaghetti, uncooked
- 4 egg whites, divided
- 1/3 cup grated parmesan cheese
- 1 cup fat free cottage cheese
- 1 tbl italian spice
- 4 ounces italian turkey smokies, hot or mild depending on personal taste
- 3/4 cup tomato sauce
- 1/2 cup skim mozzarella cheese
- 1/3 cup chopped red peppers (optional)
- Cook the spaghetti according to the directions for al dente pasta. Drain. Transfer the pasta to a bowl and combine with 2 egg whites and parmesan cheese. Press the pasta mixture into the bottom and sides of a 9″ pie plate.
- Blend the cottage cheese until smooth. Stir in the remaining egg whites and italian seasoning. Spread the cheese mixture into the bottom of your spaghetti crust like so:
- Dice the smokies.
- Heat a skillet to medium. Add the sausage and red peppers (if you choose to use them). Cook and stir the sausage until no longer pink and a bit browned. Stir in the tomato sauce and heat thoroughly, stir occasionally. Spoon the tomato sauce on top of the cheese filling:
- Bake at 350F for 20 minutes. Remove from the oven, top with the mozzarella, put back in the oven for another 5 minutes. Let stand a few minutes before serving. Should look a bit like this:
This pie makes four servings. Each serving contains 293 calories, 9 grams of fat and 4 grams of fibre. With a side salad you have yourself one filling and comforting meal full of veggie servings too!