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Ingredientes
- 1 tbsp. plus 1 teaspoon butter, divided
- 2 c. cooked spaghetti (hot)
- 1 egg, beaten
- 2 tbsp. grated Parmesan cheese
- 2/3 c. low-fat cottage cheese
- 1/2 c. each diced onion & green pepper
- 5 ounce. cooked grnd veal, crumbled
- 1 c. canned Italian tomato (chop tomatoes)
- 1/4 c. tomato sauce
- 1 teaspoon granulated sugar
- 1 teaspoon oregano leaves
- 1/2 teaspoon salt
- Dash garlic pwdr
- Dash pepper
- 4 ounce. mozzarella cheese, shredded
Direcciones
- Spray 9 inch pie pan with nonstick cooking spray and set aside. In small flameproof container heat 1 Tbsp. butter.
- In 1 qt bowl combine spaghetti, egg, Parmesan cheese and melted butter, mixing well; press spaghetti mix over bottom and up sides of sprayed pan to create a crust. Carefully spread cottage cheese over crust.
- Preheat oven to 350 degrees. In 8 inch nonstick skillet heat remaining butter over medium high heat till bubbly and warm; add in onion and bell pepper; saute/fry till onion is translucent/soft. Add in remaining ingredients except mozzarella and stir to combine. Reduce heat to low and let simmer till flavors are blended, about 10 min. Spread mix proportionately over cottage cheese and bake till bubbly and warm, 15-20 min. Sprinkle pie with mozzarella cheese and bake till cheese is melted and lightly browned, about 5 min longer. Remove from oven and let stand for 5 min before slicing. Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 10 servings | |
| Calories 278 | |
| Calories from Fat 59 | 21% |
| Total Fat 6.65g | 8% |
| Saturated Fat 3.21g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 340mg | 14% |
| Potassium 273mg | 8% |
| Total Carbs 38.86g | 10% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.46g | 2% |
| Protein 15.03g | 24% |
