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Main dishes

Spaghetti Pie

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

6
oz.  spaghetti, cooked, drained
2
 egg whites, lightly beaten
1
pkg.   (10 oz.) frozen chopped spinach, thawed and well drained
2
oz.   (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1/2
lb.  extra lean ground beef, cooked
1
jar   (14 oz.) spaghetti sauce
2
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!
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