This was pretty good. Very rich!! I don't know who could possibly eat a sixth of this pie, its so rich! So I broke it into 8 servings. Even with that it is very filling. With a salad, its a perfect meal. And its very purty!
POINTS® Value: 6
1 pound(s) cooked ground beef 93% Lean
2 cup(s) Prego Heart smart fresh mushroom Italian sauce
6 oz uncooked spaghetti
1/2 cup(s) Egg Beaters Refrigerated Egg Whites
1/2 cup(s) grated Parmesan cheese
3 oz fat-free cream cheese
1/2 cup(s) light sour cream
1 cup(s) scallion(s)
1/2 pound(s) brown italian mushroom(s)
4 clove(s) garlic clove(s)
1/2 cup(s) Weight Watchers Reduced-Fat Shredded Mozzarella Cheese
Brown ground meat and season to taste, I use salt, pepper, garlic pepper and a little Italian seasoning. Add the spaghetti sauce. Set aside.
Cook spaghetti according to package directions; drain. Add the egg substitute and 1/4 cup Parmesan cheese. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with cooking spray. In a mixing bowl, beat the cream cheese, sour cream, green onion and remaining Parmesan cheese. Spread over spaghetti crust. In a nonstick skillet, saute mushrooms and garlic until tender. Spoon over cheese mixture. Spread with spaghetti sauce. Bake, uncovered, at 350 for 20 minutes. Sprinkle with mozzarella cheese; bake 5 minutes longer or until cheese is melted. Let stand for 10-15 minutes before cutting.
Makes 8 servings.