Santa Fe Spaghetti Pie
Source of Recipe
AMA Family Health Cookbook
List of Ingredients
1/2 pound uncooked spaghetti (3 1/2 c. cooked)
2 egg whites
1/2 cup lowfat milk
2 tablespoons grated Romano cheese
2 teaspoons olive oil
1 pound ground turkey
1 large onion, chopped
1 large green bell pepper, chopped
2 cloves garlic, minced
1 small jalapeno pepper, minced
1 1/2 tablespoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
16 ounces tomato sauce
19 ounces kidney beans, rinsed and drained
2 cups grated Monterey jack cheese, lowfatRecipe
Lightly coat a shallow 2 1/2 or 3 quart casserole, or a 9x13 inch baking dish with cooking spray. Cook raw spaghetti in large pot of boiling salted water until al dente, about 8 minutes. Drain well. If using cooked spaghetti, reheat in microwave or regular oven until warm. In a large mixing bowl, whisk egg whites with the milk until frothy, then stir in the hot pasta and Romano cheese. Spread the pasta over bottom and halfway up the sides of baking dish.
In a large, preferably nonstick skillet or Dutch oven, heat the oil and cook the turkey, onion and green pepper, stirring often over medium heat, until the turkey is white and vegetables are softened, about 7 minutes. Add the garlic, jalapeno and chili powder, and cook for 1 minute. Stir in the cumin, oregano, cayenne, tomato sauce and beans. Spread mixture over pasta "crust" and sprinkle the Jack cheese evenly over the filling. Cover with foil. Recipe can be prepared up to 8 hours ahead to this point and refrigerated - return to room temperature before baking. Preheat the oven to 375ºF. Bake the covered casserole for 20 minutes. Uncover and bake until the cheese is melted and golden brown, and the casserole is bubbly, about 20 minutes longer. Let stand for 10 minutes before cutting into squares to serve. Serves 8.
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