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#MeatlessMonday: Whole Wheat Spaghetti Pie

We love a good Meatless Monday meal, especially when it doesn't lack on any protein! This super easy, but very delicious Spaghetti Pie will serve six people. 



4 oz whole wheat spaghetti 
1 tsp olive oil
1 tsp minced garlic
2 tomatoes, chopped
1 tsp dried basil
1 tsp dried oregano 
1/2 c Greek yogurt
3/4 c shredded Parmesan cheese
1 can navy beans
1 large onion, chopped
6 egg whites
Set a pot of water to boil for your whole-wheat spaghetti, then cook according to the package directions & drain. Set aside. 
In a large saute pan, heat olive oil & add onions & garlic, stir for about 5 minutes or until onions have softened. Add the tomatoes & stir often until the tomatoes are softened & your pan is nearly dry. You don't want this mixture to get too juicy or the pie will be too soggy. 

Stir in the spinach, basil & oregano & remove from heat. Continue to stir a few more times until the spinach becomes wilted & bright. 
In a large bowl, whisk together the egg whites & yogurt until smooth. Stir in 1/2 cup Parmesan cheese, then stir in the beans, cooked spaghetti, & spinach mixture. Fold together.
Lightly coat a 9" deep dish pie pan with cooking oil & add the filling. Smooth the top & sprinkle with remaining cheese. 
Bake at 375 degrees for 45 minutes, until puffy & golden brown. Let cool slightly before slicing.