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Ingredients
- 1/2 Lb Lean Ground Beef
- 1/2 Cup Spaghetti Sauce
- 1/3 Cup Ricotta Cheese
- 3 Tbsp Parmesan, Grated
- 1 Tbsp Skim Milk
- 1/2 Tsp Salt
- 1 Cup Mozzarella (4 Oz), Grated
- 1/2 Cup Bisquick
- 1 Cup Skim Milk
- 3/4 Cup Egg Substitute
Details
Servings 6
Preparation
Step 1
Heat oven to 400°F. Grease a nine inch pie plate. Cook beef in a ten inch skillet over medium heat, stirring occasionally, until brown; drain. Stir in 1/2 cup spaghetti sauce; heat until bubbly. Stir together ricotta cheese, parmesan, 1 tbs milk and the salt. Spread half of the beef mixture in pie plate. Drop cheese mixture by spoonfuls onto the beef mixture. Sprinkle with 1/2 cup of the mozzarella cheese. Top with remaining beef mixture. Stir bisquick, 1 cup milk and the egg substitute until blended. Pour into pie plate. Bake 30-35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup mozzarella cheese. Bake 2-3 minutes longer or until cheese is melted. Serve with heated spaghetti sauce, if desired. Cover and refrigerate any remaining pie.
Per Serving: 274 Cal (47% from Fat, 35% from Protein, 18% from Carb); 14 g Tot Fat; 6 g Sat Fat; 12 g Carb; 1 g Fiber; 306 mg Calcium; 682 mg Sodium; 50 mg Cholesterol; AccuPoints = 6.5
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