Spaghetti Pie

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

8

  ounces

 spaghetti -- cooked

1

  tablespoon

  unsalted butter

1

  whole

  egg -- beaten

1/2

  cup

  Parmesan cheese -- shredded and divided

1

  pound

  extra lean ground beef

1

  small

  sweet onion -- diced

1

  clove

  garlic -- minced

2 1/4

  ounces

  black olives -- sliced

14 1/2

  ounces

  no salt added diced tomatoes with basil & garlic & oregano -- drained

6

  ounces

  no salt added tomato paste

1/2

  teaspoon

  fennel seeds

1

  teaspoon

  seasoned salt

1/4

  teaspoon

  seasoned pepper

1 1/2

  teaspoons

  Italian seasoning

4

  ounces

  Swiss cheese -- low sodium

  vegetable oil spray

Heat oven to 350F.

Cook spaghetti in unsalted water until al dente. Drain and return to pot.

Stir in butter until melted. Add egg and 1/4 cup Parmesan cheese.

Spray a 9 inch pie plate. Press spaghetti into pit plate on bottom and up sides to make a crust.

In large frying pan cook beef and onion until no pink remains and onion softens. Drain.

Add tomatoes, olives, tomato paste, garlic, fennel seeds, salt, and pepper. Heat through.

Spread Swiss cheese over spaghetti crust. Spread beef mixture over Swiss cheese.

Sprinkle remaining 1/4 cup of Parmesan over top.

Bake 20 to 25 minutes or until bubbly.

Makes 6 servings.

Per Serving: 426 Calories; 24g Fat (51.9% calories from fat); 27g Protein; 24g Carbohydrate; 4g Dietary Fiber; 115mg Cholesterol; 550mg Sodium. Exchanges: 1/2 Grain (Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.

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