Weight Watchers Spaghetti Pie
A lighter, WW-friendly twist on a classic comfort food. This spaghetti pie uses lean protein, part-skim cheeses, and a clever egg binder to create a satisfying, sliceable casserole that's perfect for meal prep.
Equipment
- 9-inch deep-dish pie plate or 9x9 inch baking dish
- Large pot for boiling pasta
- Large non-stick skillet
- Mixing bowls
- Colander
Ingredients
- 6 oz whole wheat or high-fiber spaghetti broken in half
- 1 lb 99% lean ground turkey breast or 96% lean ground beef
- 1 cup diced yellow onion
- 3 cloves garlic minced
- 1 24 oz jar low-sugar marinara sauce look for one with ~5g sugar per serving
- 1 cup fat-free ricotta cheese
- 1 large egg
- 1/4 cup grated Parmesan cheese divided
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1 cup part-skim, low-moisture mozzarella cheese shredded
- salt and black pepper to taste
- non-stick cooking spray
Instructions
- Preheat your oven to 375°F (190°C). Lightly coat a 9-inch deep-dish pie plate or a 9x9 inch baking dish with non-stick spray. Bring a large pot of salted water to a boil. Cook the broken spaghetti according to package directions for al dente. Drain well and set aside.
- While the pasta cooks, heat a large non-stick skillet over medium-high heat. Add the ground turkey (or beef) and onion. Cook, breaking up the meat with a spoon, until it's no longer pink and the onion is softened, about 6-8 minutes. Add the minced garlic and cook for 1 more minute until fragrant. Drain any excess liquid from the skillet.
- Stir the entire jar of marinara sauce into the meat mixture. Add the dried oregano and basil. Season with a pinch of salt and pepper. Reduce heat to low and let the sauce simmer for 5 minutes to allow the flavors to meld. Remove from heat.
- In a medium bowl, combine the fat-free ricotta, egg, and 2 tablespoons of the grated Parmesan cheese. Mix until smooth. Add the drained, cooked spaghetti to the ricotta mixture and toss until every strand is evenly coated. This is your 'crust.'
- Press the spaghetti-ricotta mixture firmly into the bottom and up the sides of the prepared pie plate to form an even layer. Pour the meat sauce into the center, spreading it evenly. Top with the shredded mozzarella and the remaining 2 tablespoons of Parmesan.
- Bake for 25-30 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown. Let the pie rest for 10 minutes after removing it from the oven. This crucial step allows it to set, making it much easier to slice cleanly. Garnish with fresh basil or parsley if desired, then slice and serve.
Notes
Chef's Tips:
• Letting the pie rest for a full 10 minutes is non-negotiable for clean slices.
• Don't overcook the spaghetti; al dente pasta holds up better in the bake.
• Serve with a simple green salad dressed with lemon juice for a perfect, balanced plate.
Food Safety:
• Ensure ground turkey reaches an internal temperature of 165°F (74°C) during cooking.
• Refrigerate leftovers within 2 hours of baking.