Prep 20 mins
Cook 45 mins
From Deceptively Delicious by Jessica Seinfield.
- 1 cup whole wheat spaghetti, cooked
- 250 g lean ground turkey or 250 g beef
- 1⁄2 cup broccoli, pureed
- 1 egg white
- 2 tablespoons grated parmesan cheese
- 2 garlic cloves, chopped
- 2 cups pasta sauce
- 1 cup low fat cottage cheese
- 1⁄4 cup carrot, pureed
- salt and pepper
- 1 cup grated lowfat mozzarella cheese
- Preheat oven to 180 degrees Celcius. Coat a 9-inch pie plate with cooking spray.
- In a small bowl, mix the meat with the broccoli puree, egg white, Parmesan and garlic. Roll into 1/2 inch balls.
- In a large bowl, stir together the pasta, tomato sauce, cottage cheese, carrot puree and salt and pepper. Spoon the mixture into a pie plate and smooth the top. Scatter meatballs on top and sprinkle with mozzarella.
- Bake, uncovered, until the center is firm and the cheese is bubbling - about half an hour.
I made this awhile ago from the cookbook. We liked it pretty well and I would make it again.
We liked this well enough, but to serve 8 would make terribly small servings. Six small servings works. It is amazing, though, that you can get that many servings with so little pasta. We also found the whole dish somewhat bland. Frankly, I probably would not go to the trouble to make it again, unless I had leftover cooked broccoli and carrots on hand. Another confusing thing is that the recipe is given in mixed measurements -- some metric, some not. This didn't confuse me, but it baffled my sister who is not familiar with how many pounds 250 grams would be; or what a 180 degree Celcius oven would be.