Light Spaghetti Pie

Whole wheat spaghetti and reduced-fat cheese help make this a healthy one dish meal.

Light Spaghetti Pie
Servings: 6 Prep 10 mins Bake 350°F 40 mins Cook 8 mins


  • 1/2 pound whole-wheat spaghetti
  • 2 cups chunky pasta sauce
  • 1 cup reduced-fat shredded mozzarella cheese
  • 4 ounces Canadian bacon, diced
  • 1/4 cup pitted black olives, coarsely chopped
  • 4 eggs, lightly beaten
  • 1/4 cup unseasoned bread crumbs
  • 3 tablespoons grated Parmesan cheese

Make It

1. Heat oven to 350 degrees F.

2. Break spaghetti into thirds and cook 8 minutes. Drain and add back to pot.

3. Stir in the pasta sauce, mozzarella, Canadian bacon and olives. Add the eggs; stir mixture until combined.

4. Coat a 10-inch cast-iron skillet or oven-proof nonstick skillet with cooking spray. Sprinkle the inside of the skillet with the bread crumbs.

5. Spoon the spaghetti mixture into the skillet. Bake at 350 degrees for 30 minutes. Top with the Parmesan cheese and bake for 10 minutes.

6. Cut into 6 wedges. Serve with a green salad tossed with reduced-fat dressing, if desired. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 349, Fat, total (g): 10, chol. (mg): 166, sat. fat (g): 4, carb. (g): 44, fiber (g): 7, pro. (g): 21, sodium (mg): 820, Percent Daily Values are based on a 2,000 calorie diet.