LOW CARB BAKED SPAGHETTI PIE
1 lb ground beef
˝ c chopped onion 7 c
1 jar spaghetti sauce 10 – 24 c
1 c cottage cheese 6 c
˝ c. shredded mozzarella
***PIE CRUST***
2 bags sharitake tofu angel hair spaghetti 4 c
2 T. butter
1/3 c grated parmesan cheese
2 eggs, beaten
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1) Rinse, Rinse, Rinse and drain angel hair – I rinse 5-6 times then put in a bowl of water for 20 min or until the sauce mixture is ready.
2) Brown ground beef, onion and garlic – drain. Stir in spaghetti sauce and any spices you may like: garlic, Italian seasonings, red pepper, etc. Heat through.
3) Add butter and cheese to well drained angel hair and heat in microwave till hot – add beaten eggs and stir well. Spoon angel hair mixture into a buttered pie plate to form a pie crust – although it will not be firm like a real pie crust. Spread cottage cheese over the noodle pie crust (I used ricotta diluted with some of the sauce to make it spreadable).
4) Next, pour the ground beef/sauce mixture over the cottage cheese. Bake 20 min @ 350, sprinkle mozzarella cheese over the pie and bake till cheese melts, approx 5 min.
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My six-serving spaghetti pie equaled 31 carbs total, or approx. 5.5 carbs per slice. Carbs will vary depending on the sauce and veggies used. I had a very low carb sauce – Lucini Creamy Tomato Ricotta Sauce from Whole Foods (I think it was 10 carbs for the whole jar). Teamed the pie up w/coleslaw (used to have a tossed salad with spaghetti, but the slaw only had 1.5 carbs), and a slice of garlic-cheese bread made with Joseph’s Lavash bread (1 carb). Very filling and a nice change. Think I will try an alfredo sauce-chicken-zucchini pie next time… NOTE: I was going to freeze some of the pie, but I found a site that said not to freeze the noodles as they turn out rubbery.
