Spaghetti Pie

6 oz spaghetti
1 egg, lightly beaten
6 Tbsp Parmesan cheese, divided
1/2 pound Italian sausage
1 and 1/2 cups spaghetti sauce
1/2 teaspoon basil
1 cup cottage cheese
1 cup shredded mozzarella cheese, divided

Preheat oven to 350. Lightly spray a 9-inch pie plate with cooking spray. Set aside.

Cook the spaghetti according to package directions. Drain and place in a large bowl. Toss pasta with egg and 4 Tbsp Parmesan cheese. Press the spaghetti mixture on the bottom and up the sides of the pie plate.

Brown Italian sausage. Drain fat. Stir in spaghetti sauce and basil.

Combine cottage cheese and 1/4 cup mozzarella cheese. Spread over spaghetti. Top cottage cheese with meat sauce. Sprinkle remaining mozzarella and parmesan cheese on top.

Bake for 30 minutes or until heated through. Allow to stand for 10 minutes before serving. (It will be runny and fall apart if you serve it immediately)

6 Servings 10 points

8 Servings 7 points

Mexican Stuffed Shells

• Mexican Stuffed Shells
• 
  
• 1 pound ground beef
• ½ cup yellow onion, diced
• 2 TBS taco seasoning
• 4 oz cream cheese
• about 16 jumbo pasta shells 
• 10 oz enchilada sauce
• 1 cup salsa
• 1¼ cup cheddar cheese
• ½ cup mozzarella cheese

1. Bring a large pot of water to boil.
2. Boil your pasta shells for about 10 minutes until cooked al dente. Rinse shells when done cooking.
3. Preheat your oven to 350 degrees.
4. Meanwhile, cook up your ground beef and onions over medium high heat until cooked thoroughly.
5. Drain the excess grease from the pan.
6. Add in taco seasoning and stir to mix.
7. Add in cream cheese and cook over medium heat until cheese is mixed in and melty throughout. Set aside.
8. Combine your enchilada sauce and salsa in a small bowl.
9. Pour about half of your enchilada sauce salsa mixture into the bottom of a 9x13 pan and spread around.
10. Fill each jumbo shell with a heaping 1 TBS of meat mixture and place into pan with sauce.
11. Repeat until all shells or meat mixture is gone.
12. Pour the remaining enchilada sauce salsa mixture over the tops of the shells.
13. Wrap pan in aluminum foil.
14. Bake for 30 minutes.
15. Remove foil and top with cheeses.
16. Return to oven and bake for an additional 15 minutes until cheese is melted and bubbly.

Points Plus: 9

SmartPoints: 9

Serving size: 6 Calories: 323 Fat: 11.21g Saturated fat: 4.8 Carbohydrates: 32.27gSugar: 3.5 Fiber: 2.4g Protein: 23.36g