Baked Sphagetti Pie
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Baked Sphagetti Pie
Vegetarian pie
Yield: 6 servings
- ½
- 2-4
- ⅓
-
2
large portobello mushrooms (sliced thickly)
-
¾
cup Veggie Protein Crumbles
- 2
- 1
- 1
-
Fatfree Garden Style Spaghetti Sauce
Saute mushrooms, protein crumbles and garlic in balsamic vinegar, adding
liquid to keep it from drying out ntil mushrooms are cooked, then allow
liquid to evaporate. Cook spaghetti as package directs, drain and combine
with egg whites and parmesan cheese. Pack spaghetti mixture into a large
pie pan raising the sides and patting down the bottom. Spread the cottage
cheese on the noodle crust, then cover the cottage cheese with the mushroom
mixture. Pour on enough spaghetti sauce to cover the pie filling. Bake in a 350 degree oven for twenty minutes. Sprinkle on mozzarella cheese, as much as you prefer. Bake for five more minutes until cheese melts. Let pie sit for a few minutes before slicing.
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