1 egg white
4 oz. refrigerated angel hair pasta
1/3 c. grated Parmesan cheese
8 oz. lean ground beef
½ c. chopped onion
¾ c. low-fat meatless spaghetti sauce
½ c. shredded part-skim mozzarella cheese
Preheat oven to 350. Lightly spray 9-inch pie plate with vegetable oil.
In a medium bowl, combine water and egg white. Stir until well combined. Stir in uncooked pasta and Parmesan cheese. Place pasta mixture in pie plate. Press mixture against the bottom and slightly up the sides of the pie plate to form an even crust. Set aside.
In a large skillet, cook ground beef and onion over medium-high heat until meat is brown and onion is tender. Place cooked meat mixture in a colander and rinse under hot water. Drain well. Wipe skillet with a paper towel. Return meat mixture to skillet, stir in spaghetti sauce and heat through.
Spoon meat mixture over pasta crust. Bake, uncovered, 20 minutes. Sprinkle with mozzarella cheese and bake until melted, about 5 minutes. Let stand 5 minutes, then cut into 4 wedges and serve.
Nutrition Information: per servingCalories 269, Total fat 4 g, Saturated fat 1 g, Cholesterol 25 mg, Sodium 564 mg, Carbohydrate 42 g, Protein 18 g