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Thread: Cooking Light's Spaghetti Pie

  1. #1

    Post

    I mentioned this in another post and have had about a dozen requests for me to post it. I will include the recipe exactly the way the Cooking Light had it. One way to cut down on points, the recipe calls for 1 lb. of ground round, I use the leanest I can find. If anyone has any suggestions on how else to lighten it, plus what the points would be (especially with the lightened mean) please let me know. I think the program everyone seems to be using is Mastercook. I've never seen it.

    Let me preface the recipe by saying, I think it's fabulous. Definitely a comfort food that fills you up. Plus my family loves it. It makes great leftovers.

    Spaghetti Pie
    1 pound ground round
    1/4 t salt
    1/4 t pepper
    1 (8oz.) cans tomato sauce with garlic
    1 1/2 cups low fat sour cream
    1/2 c chopped green onions
    1/4 c (2 oz.) 1/3 less fat cream cheese, softened
    4 cups hot cooked spaghetti (about 8 oz uncooked)
    Cooking Spray
    1 1/3 c (about 5 oz) shredded reduced fat extra sharp cheddar cheese

    1. Preheat oven to 350
    2. Cook mean in a large nonstick skillet over medium heat until browned, stirring to drumble. Drain well, and return meat to pan. Stir in salt, pepper, and tomato sauce. Bring to a boil, reduce heat and simmer for 20 minutes. Combing the sour cream, green onions, and cream cheese in a small bowl, and set aside. Place spaghetti noodles in a 2 qt. casserole dish coated with cooking spray.(I use a 9x13 Pampered Chef Stoneware, love the clean up). Spread the sour cream mixture over spaghetti noodles. Top with meat mixture. Sprinkle with cheddar cheese. Cover and bake at 350 for 25 minutes. Uncover, bake an additional 5 minutes or until cheese is bubbly. Yield 6 servings.

    Calories-408 Fat-13.7g Fiber-2.9 Protein-28.4 Carb-39.9 9 points if you have a large serving

    I hope you enjoy it. We DEFINITELY do!

    Any questions, let me know.
    OP 8/1/06 5'4" SW 195.6/ CW 194.0

  2. #2
    mrszotz Guest

    Post

    Here are a couple versions for you...


    * Exported from MasterCook *

    Spaghetti Pie

    Servings: 6
    Points per serving: 8.27

    1 pound extra lean ground beef -- 93%-96% lean
    1/4 teaspoon salt
    1/4 teaspoon pepper
    8 ounces tomato sauce
    1 teaspoon minced garlic
    1 1/2 cups lowfat sour cream
    1/2 cup chopped green onions
    1/4 cup lowfat cream cheese -- softened
    8 ounces spaghetti
    Cooking Spray
    1 1/3 cups shredded lowfat cheddar cheese

    1. Preheat oven to 350
    2. Cook mean in a large nonstick skillet over medium heat until browned, stirring to drumble. Drain well, and return meat to pan. Stir in salt, pepper, and tomato sauce. Bring to a boil, reduce heat and simmer for 20 minutes. Combing the sour cream, green onions, and cream cheese in a small bowl, and set aside. Place spaghetti noodles in a 2 qt. casserole dish coated with cooking spray.(I use a 9x13 Pampered Chef Stoneware, love the clean up). Spread the sour cream mixture over spaghetti noodles. Top with meat mixture. Sprinkle with cheddar cheese. Cover and bake at 350 for 25 minutes. Uncover, bake an additional 5 minutes or until cheese is bubbly. Yield 6 servings.

    Per Serving: 382 Calories; 10g Fat; 16g Protein; 40g Carbohydrate; 1g Dietary Fiber; 63mg Cholesterol; 641mg Sodium. Exchanges: 3 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 3 1/2 Fat; 1/2 Other Carbohydrates.

    Using 1/2 pound extra lean ground beef: 7.27 points per serving
    Per Serving: 340 Calories; 8g Fat; 17g Protein; 40g Carbohydrate; 1g Dietary Fiber; 43mg Cholesterol; 643mg Sodium. Exchanges: 3 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 2 Fat; 1/2 Other Carbohydrates.


    * Exported from MasterCook *

    Spaghetti Pie II

    Servings: 6
    Points per serving: 7.85

    1 pound extra lean ground beef -- 93%-96% lean
    1/4 teaspoon salt
    1/4 teaspoon pepper
    8 ounces Ragú Tomato & Basil Light Pasta Sauce
    1 1/2 cups lowfat sour cream
    1/2 cup chopped green onions
    1/4 cup fat-free cream cheese -- softened
    8 ounces spaghetti
    Cooking Spray
    1/2 cup shredded lowfat cheddar cheese
    1/2 cup parmesan cheese

    1. Preheat oven to 350
    2. Cook mean in a large nonstick skillet over medium heat until browned, stirring to drumble. Drain well, and return meat to pan. Stir in salt, pepper, and tomato sauce. Bring to a boil, reduce heat and simmer for 20 minutes. Combing the sour cream, green onions, and cream cheese in a small bowl, and set aside. Place spaghetti noodles in a 2 qt. casserole dish coated with cooking spray.(I use a 9x13 Pampered Chef Stoneware, love the clean up). Spread the sour cream mixture over spaghetti noodles. Top with meat mixture. Sprinkle with cheddar cheese. Cover and bake at 350 for 25 minutes. Uncover, bake an additional 5 minutes or until cheese is bubbly. Yield 6 servings.

    Per Serving: 375 Calories; 9g Fat; 15g Protein; 40g Carbohydrate; 2g Dietary Fiber; 60mg Cholesterol; 542mg Sodium. Exchanges: 3 Grain(Starch); 5 Lean Meat; 0 Vegetable; 3 1/2 Fat; 1/2 Other Carbohydrates.

    Using 1/2 pound extra lean ground beef: 6.74 points per serving
    Per Serving: 328 Calories; 7g Fat; 15g Protein; 40g Carbohydrate; 2g Dietary Fiber; 40mg Cholesterol; 525mg Sodium. Exchanges: 3 Grain(Starch); 3 Lean Meat; 0 Vegetable; 2 Fat; 1/2 Other Carbohydrates.

  3. #3

    Post

    Hi,

    Thanks for the other versions. It's good to know by changing a few items you can lower points either a little or a lot.

    Danielle
    OP 8/1/06 5'4" SW 195.6/ CW 194.0

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