Turkey Smokie Spaghetti Pie

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)

1. 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.
2. 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:
3. Dice the smokies.
4. 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:
5. 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!