Gluten Free, Dairy Free Spaghetti Pie
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
Ingredients:Tinkyada Spaghetti Style (with Rice Bran) Brown Rice, 3 serving (remove)Blue Bonnet Light Margarine, 4 tbsp (remove)Veggie Grated Parmesan Cheese Alternative, 2.5 serving (remove)Egg, fresh, 2 large (remove)Ground beef, lean, 16 oz (remove)*Onions, dehydrated flakes, 0.25 cup (remove)Tomato Sauce, 1 cup (remove)Tomato Paste, 1 can (6 oz) (remove)Granulated Sugar, 1 tsp (remove)Oregano, ground, 1 tsp (remove)Tofutti Better than Ricotta, 2 cup (remove)Veggie Mozzarella Cheese Shreds 1/4 Cup, 4 serving (remove)Garlic, .25 tsp (remove)
Directions
Cook spaghetti and drain. Stir butter, parmesan cheese, and egg into spaghetti. Form mixture into a crust in a large pie plate. Cook ground beef and onion. Sitr in tomato products, oregano, and garlic salt. Spread ricotta over the spaghetti crust. Fill with tomato and beef mixture. Top with mozzarella cheese. Bake at 350 degrees for 30 -45 minutes until cheese is melted.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user DEANRICHIE.
Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 454.3
  • Total Fat: 26.1 g
  • Cholesterol: 91.3 mg
  • Sodium: 823.6 mg
  • Total Carbs: 35.0 g
  • Dietary Fiber: 3.5 g
  • Protein: 20.8 g

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