Toss spaghetti with egg whites. Place in 9-inch pie plate; press onto bottom and up side of pie plate to form crust.
Mix spinach and Neufchatel until blended; spoon into spaghetti crust. Mix meat, pasta sauce and garlic; spoon over spinach mixture, spreading to edge of pie plate.
Bake 30 min. or until heated through. Top with mozzarella; bake 5 min. or until melted. Let stand 5 min. before cutting into wedges to serve.
Serve up this new twist on spaghetti for an easy, low-calorie main dish. As an added bonus, the spinach is an excellent source of vitamin A.
Makeover - How We Did It
We've taken a classic recipe and made it over to save you 100 calories, 13g of fat and 6.5g of sat fat per serving. We used half the amount of extra lean ground beef in place of Italian sausage, egg whites instead of eggs and eliminated the butter. We replaced the sour cream with PHILADELPHIA Neufchatel Cheese and added spinach to this creamy filling. These simple changes result in a great tasting dish!
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.