I've been hungry for this old WW recipe. How would you IBS it?
Spaghetti Pie
Source: Weight Watchers Quick Start Program Cookbook
Crust
2 cups cooked thin spaghetti
1 ounce grated Parmesan cheese
1 egg, beaten
1 tablespoon plus 1 teaspoon softened margarine
Filling
2/3 cup part skim Ricotta cheese
2 teaspoons margarine
1/2 cup each diced onion and red or green bell pepper
1 garlic clove, minced
6 ounces cooked ground beef, crumbled
1 cup canned whole tomatoes, drained and chopped (reserve liquid)
2 teaspoons tomato paste
2 ounces mozzarella cheese, shredded
To prepare crust: In a 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.
Filling and Pie: Preheat oven to 350 degrees 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; saute until onion is translucent. Add beef, tomatoes, reserved liquid and paste; 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 minutes.
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.
Makes 4 servings.
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