Mexican Spaghetti Pie

From the Better Homes and Gardens Test Kitchen

Preparation Time: 30 minutes
Cook Time: 25 minutes
Standing Time: 5 minutes

Ingredients:

8 ounces uncooked Dreamfields spaghetti 1 tablespoon canola oil 1 egg, beaten 8 ounces 90% lean or higher ground beef or uncooked ground    turkey breast 1/2 cup chopped green sweet pepper 1 cup prepared salsa 1 cup frozen whole kernel corn Nonstick cooking spray 1/2 cup shredded reduced-fat cheddar cheese or Mexican    blend cheeses    Cherry tomatoes, cut up (optional)    Fresh cilantro (optional)

Directions:

1. Preheat oven to 350°F. Cook spaghetti according to package directions. Drain. Return spaghetti to warm saucepan. Add oil and toss to coat. Stir in egg; set aside.
2. Meanwhile, in a medium skillet cook ground beef and green pepper until meat is brown and pepper is tender, stirring to break up meat as it cooks. Drain off fat. Stir in salsa and corn; heat through.
3. Coat a 9-inch deep dish pie plate with nonstick cooking spray. Press spaghetti mixture onto bottom and up sides of prepared pie plate. Top with meat mixture.
4. Bake in a 350°F oven for 25 to 30 minutes or until heated through. Top with cheese. Let stand 5 to 10 minutes before serving. Cut into wedges. Serve with cherry tomatoes and cilantro, if desired. Makes 4 servings.

Makes 4 servings

Nutrition information per serving (1/4 of recipe):  419 calories; 26 g protein;
56 g total carbohydrates; 24 g digestible carbohydrates*; 13 g fat; 4 g saturated fat;
96 mg cholesterol; 573 mg sodium; 7 g total dietary fiber.

*When using Dreamfields Pasta in this recipe the digestible carbohydrates are 24 g per serving.