Kraft Foods (www.kraftfoods.com)
6 oz. spaghetti, cooked, drained
2 egg whites, lightly beaten
1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1/2 lb. extra lean ground beef, cooked
1 jar (14 oz.) spaghetti sauce
2 cloves garlic, minced
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
PREHEAT oven to 350°F. Toss spaghetti with egg whites. Place in 9-inch pie plate; press onto bottom and up side of pie plate to form crust.
MIX spinach and Neufchatel until well blended; spoon into spaghetti crust. Mix meat, spaghetti sauce and garlic; spoon over spinach mixture, spreading to edge of pie plate.
BAKE 30 min. or until heated through. Top with mozzarella cheese; continue baking 5 min. or until cheese is melted. Let stand 5 min. before cutting into wedges to serve.