Low Fat Diva Blog

Low Fat recipes,cooking with beer/hops, adventures

Macaroni Pie January 6, 2012

Filed under: Main Dishes & Sandwiches — lowfatdiva @ 1:35 pm

I have made  macaroni pie for a few years but when I saw this recipe (from the Scotos) it intrigued me because the pie was placed in a springform pan.  This recipe does not have a red sauce that goes with it like my other recipe and it also had some chopped spinach….hum.  Well I thought it was worth a try and I’m so glad that I did.  If you are wondering yes, I did have to tweak the recipe a bit to make it more low fat, which is something you will discover with many Italian recipes because they LOVE cheese!

The macaroni pie has a mild flavor (I’m learning most true Italian dishes do) but you can easily jazz up the spices if you choose to (I did the second time I made it).  Enjoy!  For comments/questions please send to 1lowfatdiva@gmail.com

Macaroni Pie

1 # Penne Pasta

1 Tlb. Blue Bonnet Light

1 clove garlic minced

ground pepper to taste

1/4 cup diced Canadian Bacon

1/4 cup fresh chopped Italian Parsley

1 cup browned Honeysuckle Lean Turkey Breakfast Sausage

2 cup fresh  baby spinach leaves

1 cup mozzarella balls cut into cubes (or use low fat shredded mozzarella)

1 cup no fat ricotta cheese

2 Tlb. garlic salt

2 Tlb. onion powder

1/4 cup grated Parmesan Reggiano

1 cup egg beaters

Coat 8 inch springform pan well with Pam spray.  Cook pasta until al dente.  Drain pasta, reserving 2 cups of pasta water.  Place pasta in a very large bowl.  Toss pasta with 1/2 cup of water then add garlic salt, onion powder and pepper and oleo.

In a large skillet fry turkey breakfast sausage until almost done, add garlic and chopped Canadian Bacon.  Coarsely chop the baby spinach leaves and add to meat mixture.  Cook 1-3 minutes or until leaves wilt.  Toss in with pasta mixture.  Add cheese, egg beaters, parsley and ricotta to the pasta, carefully incorporating everything together.

Place macaroni mixture into the springform pan.  Bake in 350 degree oven  for 60 minutes or until top is lightly browned and firm to the touch.  Let cool for 5-7 minutes before you loosen the sides of the springform pan.  Carefully remove the bottom and set on serving plate.  This pie can be served warm or at room temp.

NOTE: You can add some hot pepper flakes to zest the flavor up a bit.  No worries if you family does not care for spinach, they will not really be able to taste it from the parsley.  If the mixture appears to dry you can add a bit more of the pasta water.

A macaroni pie that will surely please your family and friends!


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