Got dinner plans? Cancel them. You’re going to want to make this instead. Trust me. This is cheesy, meaty, saucy pasta bliss. I love a good meaty tomato sauce and when it’s spooned over a thick, hearty wedge of pasta with four cheeses? I’m in comfort food heaven.
This meal came together pretty quickly, so it’d make a great weeknight dinner. It makes six large servings and I was really satisfied after eating one. Serve it with a side salad or some veggies for a complete meal. It’s hard to believe all that cheese, meat and pasta can come together for just 380 calories or 9 Weight Watchers Points+. Your family and friends won’t believe it either. I’m willing to bet that once you’ve made this crowd-pleaser, it’ll be requested again and again!
1.Pre-heat the oven to 400. Lightly mist a deep dish 9” pie plate with cooking spray and set aside.
2.Cook spaghetti according to package instructions. As soon as spaghetti is done cooking (while it’s still hot), start step 4.
3.While the water is boiling for step one, bring a large skillet or saute pan over medium high heat and add the ground beef. Break the beef up with a large spoon or spatula and add the onion, salt and pepper. Cook until beef is browned and onions are cooked (about 5-7 minutes). Add garlic and cook for an additional minute. Stir in the tomato sauce, crushed tomatoes, oregano and Italian Seasoning and reduce the heat to simmer for about 10 minutes.
4.When the pasta is done cooking, drain it and add the cream cheese cubes back into the empty pot. Cover the cream cheese cubes with the hot pasta and stir/toss to melt the cheese and coat the pasta. Add the cottage cheese, Parmesan and ¼ cup of the Mozzarella and toss until well combined. Add 2 cups of the meat sauce from step 3 and stir to coat. Continue to warm the additional sauce on low on the stove top.
5.Transfer the spaghetti mixture from the pot into the pie plate and press it down with a spatula and smooth the top. Sprinkle the remaining ¼ cup of Mozzarella over the top of the spaghetti pie and bake in the oven for 20 minutes until cooked through and cheese is bubbly. Let stand for a few minutes after cooking and cut the pie into 6 even wedges. Serve each wedge with ¼ cup of the meat sauce spooned over the top.
Yields 6 servings. WW P+: 9 per serving (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per serving from myfitnesspal.com: 380 calories, 45 g carbs, 11 g fat, 30 g protein, 7 g fiber