Low Sodium Baked Spaghetti Pie Food

LOW SODIUM BAKED SPAGHETTI PIE

Steps:

• Preheat oven to 350F.
• Grease a 9 by 3 in cake or square pan.
• Cook pasta in a large pot of boiling water for 6-7 min, just shy of al dente (pasta will continue cooking in the oven). Drain and set aside to cool (at least 5 minutes).
• In a bowl, whisk the eggs, ricotta, and parmesan cheese together. Add spaghetti and toss to blend.
• Transfer the spaghetti to prepared baking pans, pressing it down to form a crust.
• In a large skillet over medium heat, brown meat. Transfer to a bowl. To the same pan, cook the vegetables until softened. Add the beef back in along with oregano and tomato sauce. Cook for about 5 minutes until well combined and the sauce thickens
• Spoon the beef veggie sauce mixture over the spaghetti. Sprinkle with mozzarella cheese, if desired (see note)
• Bake for 25-30 minutes. Cool for at least 20 minutes before cutting.
• To serve:for baby, cut pie into little pieces. The sauce will separate so just pour on top of pasta.

5-INGREDIENT BAKED SPAGHETTI PIE

Steps:

• Cut spaghetti into aproximately 3" to 4" pieces.
• Beat eggs in a large bowl, add spaghett into and mix well, add parmesan cheese and blend all.
• Grease a glass 8" x 11" baking dish. Layer 1/2 of mixture on bottom, layer 1/2 of mozzarella cheese on top, layer rest of spaghetti and top with balance of mozzarella.
• Bake, uncovered, in preheated 325 degree oven for 40 minutes.
• Remove, slice into squares. As you serve top with 1-2 cups sauce, and sprinkle a little green or parmesan cheese on top to garnish. Reheat for lunch tomorrow.

SPAGHETTI PIE

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions for al dente; drain., In a large skillet, cook beef, onion and green pepper over medium heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in tomatoes, tomato paste, seasonings and sugar., In a large bowl, whisk egg whites, melted butter and Parmesan cheese until blended. Add spaghetti and toss to coat. Press spaghetti mixture onto bottom and up sides of a greased 9-in. deep-dish pie plate, forming a crust. Spread cottage cheese onto bottom; top with beef mixture. , Bake, uncovered, 20 minutes. Sprinkle with mozzarella cheese. Bake until heated through and cheese is melted, 5-10 minutes longer. Let stand 5 minutes before serving.

LOW-SODIUM SPAGHETTI SAUCE

Steps:

• In a large nonstick skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, saute mushrooms, peppers, onion and garlic in oil until softened. , In a large Dutch oven, combine the next nine ingredients. Add beef and sauteed vegetables. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 hours. , Stir in parsley and sugar. Discard bay leaves before serving.

BAKED SPAGHETTI PIE

Steps:

• Cook spaghetti according to package directions; drain.
• Meanwhile, preheat oven to 350 degrees F.
• Grease 9-inch glass pie plate.
• In large bowl, with fork, beat eggs.
• Stir ricotta and Parmesan cheese until blended.
• Add spaghetti to ricotta mixture and stir until well coated.
• Transfer spaghetti mixture to prepared pie plate; top with marinara sauce.
• Sprinkle with mozzarella and remaining Romano cheese.
• Bake pie 25 minutes.
• Remove from oven and let stand 10 minutes for easier serving.
• Cut into wedges to serve.