Main dishes

Spaghetti Pie

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photo by:kraft

Easy, delicious and nutritious

posted by

a cook

on 6/16/2009

time

prep:

15 min

total:

50 min

servings

total:

6 servings, one wedge each

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What You Need

oz. spaghetti, cooked, drained

egg whites, lightly beaten

pkg. (10 oz.) frozen chopped spinach, thawed and well drained

oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened

1/2

lb. extra lean ground beef, cooked

jar (14 oz.) spaghetti sauce

cloves garlic, minced

1/2

cup KRAFT 2% Milk Shredded Mozzarella Cheese

Make It

PREHEAT oven to 350°F. Toss spaghetti with egg whites. Place in 9-inch pie plate; press onto bottom and up side of pie plate to form crust.

MIX spinach and Neufchatel until well blended; spoon into spaghetti crust. Mix meat, spaghetti sauce and garlic; spoon over spinach mixture, spreading to edge of pie plate.

BAKE 30 min. or until heated through. Top with mozzarella cheese; continue baking 5 min. or until cheese is melted. Let stand 5 min. before cutting into wedges to serve.

Kraft Kitchens Tips

Makeover - How We Did It

We've taken a classic recipe and made it over to save you 100 calories, 13g of fat and 6.5g of sat fat per serving. We used half the amount of extra lean ground beef in place of Italian sausage, egg whites instead of eggs and eliminated the butter. We replaced the sour cream with PHILADELPHIA Neufchatel Cheese and added spinach to this creamy filling. These simple changes result in a great tasting dish!