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Thread: WW Spaghetti Pie recipe

  1. #1
    Join Date
    Sep 2002
    Location
    Shenandoah Valley, Virginia
    Replies
    9

    Post

    Here's a GREAT recipe I HAD TO share!!!

    WW Spaghetti Pie – Makes 4 servings
    7 points per serving

    2 cups cooked thin spaghetti – 6 pts.
    1 oz. grated parmesan cheese – 3 pts.
    1 egg, beaten – 2 pts.
    2/3 cup fat-free ricotta – 2 pts.
    1 T diet margarine – 1 pt.
    6 oz. precooked ground beef – 12 pts.
    1/3 cup of kraft low-moisture part skim mozzarella cheese – 2 pts.

    Prepare Crust:
    2 cups cooked thin spaghetti
    1 oz. grated parmesan cheese
    1 egg, beaten

    Combine crust ingredients and place in a 9" pie pan sprayed with Pam. Spread over bottom and sides to form crust. Put 2/3 cup fat-free ricotta over crust. In skillet, heat 1 T diet margarine, add 1/2 onion, 1/2 red or green pepper and one garlic clove. Saute this and add 6 oz. precooked ground beef, 1 cup canned whole tomatoes (drained and chopped)and 2 T tomato paste. Cook and thicken in fry pan. Put over ricotta cheese. Bake @350 for 20-25 minutes. Place 1/3 cup of mozzarella cheese on top and bake another 5 minutes or until moz. cheese is melted. Cut into 4 pieces and serve. VERY yummy with a tossed salad!!! [img]smile.gif[/img]

  2. #2

    Post

    Thank you for sharing! This looks like a must-try recipe!

    J2M
    Deedee


    "Do or do not. There is no try." (Yoda)

  3. #3
    Join Date
    Aug 2001
    Location
    Kenosha, WI, & Gulfport, MS
    Replies
    5,504

    Post

    I've tried something very similar to this years ago -- preWW. It was very good also. Can't imagine this wouldn't be also.
    JeanetteSki





  4. #4

    Post

    Tthanks! Think I just got my answer for dinner tonight after a big day of shopping here.

  5. #5

    Post

    Thanks! This sounds great. I'm going to put it on the menu for next week.
    Lori

    start 208
    current 193
    goal ww 158
    goal personal 148
    highest 242

    "Don't tell God how big the storm is, instead tell the storm how big your God is."

  6. #6

    Post

    This sounds really good. I'll have my DH pick up the ingredients. (Leaving on business for the week.)
    SurferGirl
    Mom to baby Boy born 9/18/05
    Mom to baby Boy born 5/8/09

    SW (7/1/09): 168
    CW (8/13/09): 166.5
    GW: 145
    Height 5'7

    August goal: 8 pounds
    168 - 166.5 - 160

  7. #7

    Post

    Looks very tasty--the only thing, I might doublecheck the points on the pasta.

    A lot of the pasta is 4pts a cup. The points changed in the book at the beginning of this year from 3 to 4 points a cup. However, the points pretty much have always been 4 pts for 2 oz dried pasta if you use the nutritional label on the package.

    Another tweak that would be tasty is using the Morningstar soy sausage crumbles instead of the hamburger meat. I wonder if just eggwhites would work just as well for binding? Maybe some green chiles, mushrooms, and a little cayenne...

    <off to experiement> Thanks for the ideas!
    Jeannie

  8. #8
    Join Date
    Sep 2002
    Location
    Shenandoah Valley, Virginia
    Replies
    9

    Post

    Yes... I have the OLD Point systems book... SORRY!!! But the plan I'm following is 3 points per cup of spaghetti... [img]smile.gif[/img] I'm doing Weight Watchers at home and using my OLD Points system... Good luck tweaking it to your advantage!!! [img]smile.gif[/img]

  9. #9
    Join Date
    May 2002
    Location
    southern Virginia
    Replies
    3,365

    Post

    Thanks TJ61, from a fellow Virginian!! I live south of you, almost in NC. Looks like a great recipe, and I would use ground turkey or TVP instead of the ground beef. I also found this carb pasta that it half the points of regular pasta, and I want to try it in something.

    Looks like a winner and I will try it tomorrow for sure!
    ---Katie, CEO of Me, Inc & living my new-normal
    highest:375(fall '98),5'4"//11-19-08 WW restart:277//current:247//2nd 10%:225//NEXT MINI GOAL:239//goal:150
    *He leadeth me.

  10. #10
    Join Date
    Jan 2002
    Location
    Tucson AZ & Oklahoma
    Replies
    244

    Post

    This sounds sooooo good I will be try it this week. Thanks
    ~~I am not my past. I am free. For I am this instant how I choose to be.~~

    ~~Hugh Prather ~~
    Judy "B"


    SW 294.4 CW 286.4 GW 160

    http://tickers.TickerFactory.com/ezt...m/exercise.png

    http://tickers.TickerFactory.com/ezt...j7W/weight.png

  11. #11

    Post

    Another one that looks good to me. Printing out......

    Thanks & hugs,
    Dawna
    "I don't know the key to success, but the key to failure is to try to please everyone". - Bill Cosby

  12. #12

    Post

    Hi, I made this for dinner tonight, and it was really good. I used the Morningstar Veggie Crumbles & made a few other changes.
    We haven't had hamburgh in years, and DH has never even noticed. He loved this dish, and I am entering it in my recipe journal.

    Thanks for a great recipe!

    Hugs,
    Dawna

    BTW, with the veggie crumbles it was 6=Points per serving with the changes I made. I also only used 4 oz. of fettucine, which was more than enough for the crust.

  13. #13

    Post

    Everyone is talking about the Morningstar crumbles or sausage. I've never seen it. Where can you buy this. The recipe sounds great, [img]graemlins/thumbup.gif[/img] think I'll try it also. [img]graemlins/wave.gif[/img] [img]graemlins/wave.gif[/img] Karyn
    Joined WW at 163 - 1 Jul 02<br />Made goal at 140 - 30 Sep 02<br />138 - 21 Oct 02<br />137.5 - 28 Oct<br />Lifetime: 137 - 4 Nov<br />14 Nov: 136.5<br />1 Aug: 140; 1 Sep: 135, Mar 04: 131,Apr04 - 126.5

  14. #14

    Post

    Hi Karyn, I made this over the weekend & had leftovers. It was even better the 2nd. time around. DH loved it, and I am making it again over the weekend.

    Now...those crumbles are in the freezer section of your supermarket. They should be right beside the Boca Burgers. I use them in all recipes calling for ground turkey & hamburgh. I've been using them for a long, long, time now.

    Dawna
    "I don't know the key to success, but the key to failure is to try to please everyone". - Bill Cosby

  15. #15
    Join Date
    Sep 2001
    Location
    Pacific Northwest
    Replies
    18,491

    Post

    Aside To Dawna~

    How did this recipe point out for you? Did you make any other changes besides the Crumbles?

    I made the Unstuffed Cabbage Rolls last night with the Crumbles and they're delicious today also!! When I used the dry TVP and reconstituted it, it seemed to GROW in the recipes...so I was worried about what would happen with the texture of the Crumbles...It was just like ground beef!!

    What a great discovery!! Carol
    May you be happy. May you be well. May you be free from suffering.

    Check out my website! Plant-Powered.com






    .

  16. #16

    Post

    Hi Carol, Here is the recipe as I made it. You see I did make a few changes to it, just to zap the taste up a bit. The portion you get for 6 points (1/4 of the whole pie), is large and quite filling, and this tasted even better the 2nd. time around. This was a very tasty dish as I made it. I am making it again this weekend.

    Bon Appetit!


    * Exported from MasterCook *

    spaghetti pie

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------

  17. #17
    Join Date
    Sep 2001
    Location
    Pacific Northwest
    Replies
    18,491

    Post

    Dawna~

    Where did your recipe go??!! :eek:

    [img]graemlins/sobbing.gif[/img] Carol
    May you be happy. May you be well. May you be free from suffering.

    Check out my website! Plant-Powered.com






    .

  18. #18

    Post

    Hi Carol, I was editing it, and when I looked half of it dissapeared. Here it is again. Boy, I don't know what happened with that!!


    * Exported from MasterCook *

    spaghetti pie

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    4 ounces(dry) fettuccine, market basket -- Market Basket is simply the brand I used & plugged into my M/C
    1 ounce romano cheese -- grated
    1/3 cup egg beatersฎ 99% egg substitute
    2/3 cup ricotta cheese fat-free
    1 tablespoon butter budsฎ -- liquid
    6 ounces veggie crumbles (morningstar)
    3/4 cup mozarella cheese (sargento-low fat)
    1 cup Tomatoes,diced,Hunts,basil,garlic &
    Oregano -- drained?
    2 tablespoons ketchup* -- no salt added

    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 296 Calories; 9g Fat (77.9%
    calories from fat); 4g Protein; 2g Carbohydrate; 3g Dietary Fiber; 19mg
    Cholesterol; 594mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fat; 0 Other
    Carbohydrates.

    NOTES : I also added a little garlic powder & about a teas. of Italian
    Seasoning blend to the "crust".

    I added a pressed garlic clove to the beef mixture & oregano to
    the beef as well.

    I also increased the low fat mozarella from 1/3 cup to 3/4 cup,
    using the low-fat Sargento. I thought this dish really needed
    that
    to get the flavor right. Even with the increase in cheese, I
    still got this down to 6 points per large serving.

    I used the ketchup as I didn't want to open up a whole can of
    tomato paste for 2=T.

    I added a little juice from the canned tomatoes. I thought it
    would be too dry without it.

    Also, 4 oz. of fettucine was more than enough for the crust.

    This is only 6=points/serving for a big 1/4 of the "pie" serving.
    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
    "I don't know the key to success, but the key to failure is to try to please everyone". - Bill Cosby

  19. #19

    Post

    aside to Carol....

    Hey, I use those crumbles in everything. They have never let me down.
    In the crock, I generally use a smaller amount of crumbles than what the recipe calls for in beef.
    They suck up an awful lot of liquid in the crock. Sometimes I also add them halfway through cooking in the crock.

    Hugs,
    Dawna
    "I don't know the key to success, but the key to failure is to try to please everyone". - Bill Cosby

  20. #20
    Join Date
    May 2001
    Location
    Boston, Massachusetts
    Replies
    3

    Post

    Dawna, I see that you are from Massachusetts. Where do you find liquid butter buds?

  21. #21

    Post

    Hi Carol, I find it in "Market Basket" stores.

    Dawna
    "I don't know the key to success, but the key to failure is to try to please everyone". - Bill Cosby

  22. #22

    Post

    Thanks. I have to go shopping today so I'll look for the crumbles. I'm assuming they are alot less points than the lean hamburger . If you get a chance, post back and let me know. If not, I'll just check the points when I get to the store. Thanks again all. I made the pie also and it was great. Bye for now...Karyn [img]graemlins/wave.gif[/img] [img]graemlins/wave.gif[/img]
    Joined WW at 163 - 1 Jul 02<br />Made goal at 140 - 30 Sep 02<br />138 - 21 Oct 02<br />137.5 - 28 Oct<br />Lifetime: 137 - 4 Nov<br />14 Nov: 136.5<br />1 Aug: 140; 1 Sep: 135, Mar 04: 131,Apr04 - 126.5

  23. #23

    Post

    And the recipe tweaker wonders to herself --

    "Why not use spaghetti SQUASH (precooked) in this instead of the spaghetti? That would cut out 6 to 8 points right away!"

    I'll try this one of these days with the squash. If anybuddy beats me to it please post the results!

    Char

  24. #24

    Default Re: WW Spaghetti Pie recipe

    bumping this one up as well. i heard at meetings that this is excellent!
    GOD BLESS,
    LISA M

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