Spaghetti Pie II

Crust:
Watkins Cooking Spray
6 oz. / 170 g Uncooked Spaghetti
1 Tbsp. / 15 mL Watkins Chicken Soup Base
1-1/2 teas. / 7.5 mL Watkins Liquid Onion Spice
1 Egg, slightly beaten
1/4 Cup / 60 mL Grated Parmesan Cheese
1-1/2 Tbsp. / 25 mL Watkins Garlic & Chives Seasoning

Filling:
1 Cup / 250 mL Non-Fat Cottage Cheese
1 pound / 454 g Lean Ground Beef
1/4 Cup / 60 mL Finely Chopped Sweet Green Pepper
3 Tbsp. / 45 mL Watkins Onion Flakes
1 teas. / 5 mL Sugar
2 teas. / 10 mL Watkins Beef Soup Base
1 teas. / 5 mL Watkins Oregano
1 teas. / 5 mL Watkins Garlic Flakes
1/2 teas. / 2.5 mL Watkins Italian Seasoning
1 Can (8 oz. / 227 g) Diced Tomatoes
1 Can (6 oz. / 170 g) Tomato Paste
3/4 Cup / 180 mL (3 oz. / 85 g) Shredded Mozzarella Cheese

Spray a 10-inch / 25-cm pie plate with cooking spray; set aside. Break spaghetti into 3-inch / 8-cm pieces. Cook per package directions, substituting the soup base for salt called for in directions. Drain well and place in large bowl. Toss with Liquid Spice, then egg, Parmesan cheese, and Garlic and Chives Seasoning. Pour into pie plate; use spoon to form spaghetti to plate, making an edge slightly higher than the rim.

Carefully spread cottage cheese over bottom of spaghetti crust. In large skillet, cook beef, green pepper and onion flakes; drain if necessary. Add remaining ingredients, except cheese, and cook uncovered for 10 minutes. Ladle meat mixture over cottage cheese; bake at 350ºF / 180ºC for 20 minutes. Sprinkle cheese over top; return to oven and bake an additional 10 minutes or until cheese melts and browns. Cut immediately into wedges, then let stand 10 minutes before serving. Makes 8 servings.

Nutritional Information Per Serving:
Calories 310, Protein 23g, Carbohydrates 25g, Sodium 560mg, Fat 14g, Saturated Fat 5g, Cholesterol 73mg, Dietary Fiber 2g

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