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    You are in: Home / Recipes / Meatless Spaghetti Pie Recipe
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    Meatless Spaghetti Pie

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on January 12, 2011

      Snowstorm outdoors so I decided I had all ingredients on hand and made for lunch today. Good recipe. I used a mushroom tomato sauce I had made and it tasted really good. Next time I would cut the spaghetti so it fits better in the pie plate and will brown better. Excellent recipe.

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    • on July 15, 2009

      This was divine comfort food! I used all mozzarella cheese as my stepson has a tendency to get migraines from yellow cheese, so I left out the parmesan. I also used a local 5% fat cheese instead of the ricotta. Together with some homemade spaghetti sauce and a bit of personalized seasoning, this was a delicious supper with just an Israel salad on the side. I never actually met MEP but feel that I came to know her through her humor and wit in the forums. Rest well, Mary Ellen.

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    • on July 13, 2009

      This was an easy recipe to assemble. I made a few changes: broke the dried spaghetti strands up into thirds (makes slicing the pie much easier), replaced ricotta with tofu, switched most of the mozzarella for feta and added Greek oregano. Used Newman's Own Cabernet Marinara Sauce and garnished the top of the pie with fresh basil. Allow pie to set 10 minutes before slicing. Served with a simple tossed salad and focaccia. For MEP. Rest in Peace.

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    Nutritional Facts for Meatless Spaghetti Pie

    Serving Size: 1 (218 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 580.0
     
    Calories from Fat 248
    42%
    Total Fat 27.5 g
    42%
    Saturated Fat 15.2 g
    76%
    Cholesterol 182.1 mg
    60%
    Sodium 792.0 mg
    33%
    Total Carbohydrate 52.7 g
    17%
    Dietary Fiber 2.0 g
    8%
    Sugars 7.2 g
    29%
    Protein 29.2 g
    58%

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