- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 364.3
- Total Fat: 12.3 g
- Cholesterol: 80.0 mg
- Sodium: 761.5 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 4.7 g
- Protein: 36.0 g
Heather's Spaghetti Pie (Adapted from Paula Dean)Submitted by: LSDALOIA
IntroductionTakes a while to make, but well worth the effort. Takes a while to make, but well worth the effort.
2 c canned diced tomatoes
2 c tomato sauce
1 c water
1/2 c diced onion
1/2 c diced green bell pepper
2 cloves garlic, chopped
1/4 c chopped fresh parsley leaves
1.5 tsp Italian seasoning
1.5 tsp House Seasoning, recipe follows
1.5 tsp seasoning salt
1.5 tsp Splenda (use sugar if you prefer; 24 calories, 0 g fat, 0 g fiber)
2 small bay leaves
2 lb lean ground beef
8 oz uncooked whole-wheat spaghetti
1 c grated or shredded soy or FF cheddar **
1 c grated or shredded soy or FF Monterey Jack **
**All cheddar will work fine, too.
In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour.
Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes.
Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.
1 cup salt
1/4 c black pepper
1/4 c garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Number of Servings: 8
Recipe submitted by SparkPeople user LSDALOIA.