As the recipe was posted earlier came to 10 pts. per serving. Made the following changes, brought it to 6 pts.
4 Servings, 6 Points
2 cups cooked whole wheat spaghetti
1 ounce grated reduced fat Parmesan cheese
1 egg, beaten
1 tablespoon plus 1 teaspoon fat free margarine, softened
2/3 cup fat-free ricotta cheese
2 teaspoons fat free margarine
1/2 cup each diced onion and red or green bell pepper
1 garlic clove, minced
6 ounces 5-7% fat cooked ground beef, crumbled
1 cup canned whole tomatoes, drained and chopped (reserve liquid)
2 teaspoons tomato paste
2 ounces fat free mozzarella cheese, shredded
To prepare crust: In medium bowl combine all ingredients for crust. Spray a 9--inch glass pie plate with nonstick cooking spray; spread spaghetti mixture over bottom and up sides of plate to form crust.
To prepare Filling and Pie: Preheat oven to 350*F. Carefully spread ricotta cheese over bottom of crust and set aside.
In 8-inch nonstick skillet heat margarine until bubbly and hot; add onion, bell pepper, and garlic and saute until onion is translucent. Add beef, tomatoes, reserved liquid, and paste and cook, stirring constantly, until mixture is slightly thickened and thoroughly heated: spoon beef mixture over ricotta cheese and bake until pie is thoroughly heated, 20 to 25 minues. Sprinkle pie with mozzarella cheese and bake until cheese is melted and just begins to brown, about 5 minutes; remove from oven and let stand for 5 minutes before cutting.
cblessum on 8/23/2007