weight watchers recipes | Spaghetti Pizza 8 Points+

Serves: 10
8 Points+

Ingredients

 2 spray(s) olive oil cooking spray  
  12 oz uncooked whole wheat pasta, spaghetti  
  2 large egg white(s)  
  1 large egg(s)  
  2/3 cup(s) fat free skim milk  
 3/4 tsp garlic powder  
 1/2 tsp table salt  
 1 1/2 tsp dried oregano  
 1/4 cup(s) basil, fresh, chopped (plus extra leaves for garnish)  
 9 oz shredded part-skim mozzarella cheese, divided  
 32 oz bottled spaghetti sauce  
 2 oz pepperoni, finely julienned (about 1/2 cup)  

Instructions

Preheat oven to 400ºF. Coat a 9- X 13-inch glass baking dish with cooking spray; set aside.

Break spaghetti into 2-inch pieces and cook, al dente, according to directions; drain and cool.

Meanwhile, in a large bowl, beat egg whites and egg until frothy. Stir in milk, garlic powder, salt, oregano, basil and 1/3 of mozzarella; add cooked spaghetti and stir until thoroughly combined. Spread spaghetti mixture evenly in bottom of baking dish. Bake for 15 minutes; remove from oven. Reduce oven temperature to 350ºF.

Spread spaghetti sauce over pasta; sprinkle with remaining cheese. Scatter pepperoni evenly over cheese layer. Return to oven and bake until heated through and cheese is bubbly, about 30 minutes. Let stand for 5 minutes, garnish with basil and then cut into 10 servings. Yields 1 slice per serving.


Notes

We renovated Spaghetti Pizza by:
Opting for more nutritious whole-wheat pasta.
Substituting egg whites for some whole eggs.
Using part-skim mozzarella cheese instead of full fat.
Cutting the pepperoni into small pieces in order to spread it throughout the dish and using less.

weight watchers best recipes | Spaghetti & Meatball Cups

INGREDIENTS:

1 lb 95% lean ground beef
¼ cup seasoned bread crumbs
1 large egg
1 tablespoon skim milk
8 oz wheat spaghetti (I used thin spaghetti), broken into 2-3” pieces
3 egg whites
1 oz Parmesan cheese, freshly shredded (I used the smallest holes on a box grater to shred mine)
¼ cup 2% shredded Mozzarella cheese
1 ½ cups + 3 T marinara sauce, divided
Parsley or chopped fresh basil (optional garnish)



DIRECTIONS:

Pre-heat the oven to 350. Line a baking sheet with aluminum foil then lightly mist it 
with cooking spray and set aside.

In a large bowl, combine the bread crumbs, egg and skim milk and stir until mixed. Add the ground beef and stir in until thoroughly combined. Split the meat mixture into 12 equal pieces and roll them into balls. Set the balls on the prepared baking sheet and put them in the over to bake for 25 minutes at 350.

While the meatballs bake, bring a large pot of salted water to a boil and cook the broken spaghetti pieces according to package directions. Drain the spaghetti and set it aside to cool (I actually stuck mine in the fridge for a few minutes. It doesn’t need to be cold, but you don’t want it to be too hot to handle when you press it into the cups).

When the meatballs are done, remove them from the oven and place them in a saucepot with 1 ½ cups of marinara sauce. Bring the meatballs and sauce over low heat on the stovetop, just to keep it all warm. Stir occasionally. Turn the heat on the oven up to 400 degrees.

When the pasta is cooled enough to handle, whisk the egg whites together in a large bowl and then add the pasta. Stir to combine and then add the Parmesan, Mozzarella, and 3 tablespoons of the marinara sauce. Mix together until thoroughly combined.

Lightly mist a 12 cup muffin tin with cooking spray. Place about 1/3 cup of the spaghetti mixture into each cup in the muffin tin. Using your fingers, press down on the center and up the sides of the spaghetti, forming cups. Slide the tin into the pre-heated oven and bake for 15 minutes at 400.

When the spaghetti cups are done, remove them from the oven and let them cool for a moment before removing them from the tin. When ready to serve, pour a tablespoon of marinara sauce from the pot into the center of a spaghetti cup, top it with a meatball, and follow it with another tablespoon of marinara.

If you are planning to have leftovers, I suggest storing the sauce & meatballs in one container and the spaghetti cups in another and assembling them right before eating.

WEIGHT WATCHERS POINTS PLUS:
4 per cup, 9 for 2 cups (P+ calculated using the recipe builder on weightwatchers.com)



NUTRITION INFORMATION:
171 calories, 20 g carbs, 5 g fat, 14 g protein, 3 g fiber (from myfitnesspal.com)

Source: http://www.emilybites.com