August 2019 Nutrition Tip & Recipe of the Month

Get the kiddos involved in the kitchen – and let them help make meal decisions!  Teach them how food affects their bodies. Make family meals a priority as there are many health benefits including better academic performance and higher self-esteem.  Be a role model for your kids!

Recipe of the Month

Spaghetti Pizza Pies


8 ounces whole wheat spaghetti

2 eggs, beaten

3/4 cup grated Parmesan cheese, divided

5 ounce can low-sodium pizza sauce

15 ounce can no-salt added beans (Pinto, Cannellini or Great Northern beans)

1 cup frozen chopped spinach, thawed and squeezed dry OR 1 cup chopped cooked mushrooms

3/4 cup ricotta cheese or cottage cheese


  1. Cook spaghetti according to package instructions. Drain and add to large bowl. Add beaten eggs and 1/4 cup Parmesan cheese and mix until spaghetti is evenly coated.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. Coat a 12-cup muffin tin with cooking spray. Evenly divide spaghetti among muffin cups pressing down into each cup.
  4. Add beans to empty bowl and mash with potato masher or fork. Mix in pizza sauce. Spoon about a tablespoon over each spaghetti pie.
  5. In another bowl, mix together spinach (or mushrooms), ricotta cheese and 1/4 cup Parmesan cheese. Divide among the spaghetti pies, spooning on top of the sauce.
  6. Top each pie with another tablespoon or so of sauce (save any leftover sauce and serve with the baked spaghetti pies.)
  7. Top each spaghetti pie with remaining 1/4 cup Parmesan cheese and place in oven. Bake for 30 minutes.
  8. Remove from oven and using a sharp knife, cut around each pie and carefully remove. Serve immediately (with remaining sauce if desired.)



One Comment

I would like to print the spaghetti pie recipe, but when I copy & paste, I only get the instructions (right side), not the ingredients also! HELP!

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