Delicious & Easy Weight Watchers Friendly Spaghetti and Meatball Biscuit Pies: Your Perfect Family Dinner Solution
Pasta holds a special place in many hearts, mine included. However, for those following Weight Watchers (WW) or simply mindful of portion control, a full plate of spaghetti can quickly add up in points. That’s why I’m always on the hunt for creative ways to enjoy my favorite pasta dishes without derailing my healthy eating goals. These delightful spaghetti and meatball biscuit pies are a game-changer! Not only are they incredibly delicious and satisfying, but they’re also surprisingly light at just 3 SmartPoints/PointsPlus each. They’re simple to prepare, making them an ideal weeknight dinner, and are sure to be a hit with the entire family.
Embracing a healthy lifestyle doesn’t mean giving up on comfort food. It means finding smart, delicious alternatives that fit your dietary needs. These mini pasta pies are a prime example. By carefully portioning the spaghetti and crafting flavorful, lean meatballs, we transform a classic dish into a perfectly controlled, guilt-free indulgence. The convenience of a biscuit crust adds a wonderful texture and makes these pies incredibly easy to assemble, even on the busiest evenings. It’s a fantastic way to enjoy the comforting flavors of spaghetti and meatballs in a fun, bite-sized format that’s both kid-friendly and diet-conscious.
Spaghetti and meatball biscuit pies
Ingredients
- 5.5 ounces extra lean ground beef
- 1/4 cup panko crumbs
- 1 tsp oregano
- 1/4 tsp cajun seasoning
- Dash of salt and pepper
- 100 g spaghetti, I weighed dry pasta
- 1/2 cup pasta sauce, I used a calorie reduced kind
- 1/2 Tbsp finely grated parmesan cheese
- 1 7.5 oz package pillsbury biscuits, the ones in the 4 value packs, if you can not find these you can use regular sized pack and weigh out portions
Instructions
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Preheat oven to 350F, boil water on stove for your pasta and cook according to package.
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In a small bowl mix your ground beef, panko, oregano, cajun and salt & pepper. Shape into 10 meatballs (each one weighing just over 1/2 an ounce) if you have more ground beef you can make up extra meatballs to freeze or use for something else..
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Brown meatballs in a frying pan on medium for a few minutes then place in an oven safe sprayed dish and bake in oven for 15 minutes.
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Spray a regular sized muffin pan. Using a rolling pin, roll out each biscuit and place in your muffin cups, each biscuit weighs approx 21g, so if using a larger pillsbury biscuit pack you can weigh out pieces.
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Drain cooked pasta and then transfer to a bowl, mix in 1/2 cup reduced fat/calorie pasta sauce, feel free to add some diced vegetables, I choose not to.
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Divide your spaghetti into the 10 biscuit cups, top with your parmesan cheese.
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When meatballs are out of the oven place one on top of each pie, bake in oven (350F) for approx 16-18 minutes. The pasta will dry out a little on top but there’s something about that little crunch that makes them extra yummy! Makes 10 pies at 3 smart points or 3 points plus each.
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Nutritional info per biscuit.. Calories.. 111… Fat 2.6g…Sat fat 0.9g..Carbs 20.4g…Fiber 0.5g..Sugars 2.7g…Protein 6.5g
Additional Info
The beauty of this recipe lies in its carefully selected ingredients and clever assembly. We start with extra lean ground beef, a smart choice for reducing fat content and making these mini meatball pies Weight Watchers friendly. Panko crumbs are key for binding the meatballs and adding a light texture without making them heavy. Spices like oregano and Cajun seasoning infuse the meatballs with a vibrant, savory flavor that truly elevates the dish. Using just 100g of dry spaghetti ensures perfect portion control, preventing the point value from soaring. The choice of a calorie-reduced pasta sauce further supports the healthy aspect, while a sprinkle of finely grated parmesan cheese adds that essential cheesy goodness without overdoing it. Finally, Pillsbury biscuits provide a convenient, flaky crust, making these “pies” incredibly easy to prepare.
One of the best features of these spaghetti and meatball cups is their versatility. While the recipe is fantastic as written, you can easily customize it to your family’s preferences. Consider adding finely diced vegetables like bell peppers, zucchini, or mushrooms to your pasta sauce mixture for an extra boost of nutrients and flavor. A touch of garlic powder or onion powder in the meatballs can deepen their savory profile. You could even experiment with different types of cheese, like a low-fat mozzarella or a sharp cheddar, if points allow. For those who prefer a little heat, a pinch of red pepper flakes in the sauce or on top of the pies before baking will add a delightful kick.
Prepping these delightful muffin-tin pasta cups is straightforward. Begin by preheating your oven to 350°F (175°C) and getting your pasta water boiling. Cooking the spaghetti according to package directions ensures it’s perfectly al dente, ready to absorb the rich flavors of the sauce. While the pasta cooks, you’ll prepare the meatballs. In a small bowl, combine the extra lean ground beef with panko crumbs, oregano, Cajun seasoning, and a dash of salt and pepper. These seasonings are carefully chosen to provide maximum flavor impact with minimal added calories or points. Shaping the mixture into 10 small meatballs, each weighing just over half an ounce, ensures consistent portions and even cooking. If you happen to have a bit more ground beef on hand, you can easily make extra meatballs to freeze for future meals or use in other recipes throughout the week.
Once your meatballs are formed, give them a quick brown in a frying pan over medium heat for a few minutes. This step helps lock in flavor and creates a lovely crust. After browning, transfer them to an oven-safe, sprayed dish and bake them for 15 minutes. While the meatballs are baking, prepare your muffin pan by spraying it with cooking spray. Using a rolling pin, flatten each Pillsbury biscuit. If you’re using the smaller 7.5 oz “value pack” biscuits, they’re typically around 21g each, making them ideal for portioning. If you only have larger biscuit packs, simply weigh out 21g portions to keep your pies consistent and on point. Carefully press each rolled-out biscuit into the muffin cups, forming a crust that will hold the delicious spaghetti filling.
With your pasta cooked and drained, transfer it to a bowl and mix in the calorie-reduced pasta sauce. This is where you can sneak in some finely diced vegetables if you choose, though the recipe is perfectly delicious without them. Divide the sauced spaghetti evenly among the 10 biscuit-lined muffin cups. Next, sprinkle each cup with a small amount of finely grated parmesan cheese. Once the meatballs are out of the oven, place one on top of each spaghetti pie. Return the muffin pan to the preheated oven (350°F) and bake for approximately 16-18 minutes, or until the biscuit crusts are golden brown and the filling is heated through. You’ll notice the pasta on top might dry out a little, creating a delightful crunchy texture that adds another layer of enjoyment to these savory mini pies.
These spaghetti and meatball biscuit pies are designed to be a complete and satisfying meal on their own, but they also pair beautifully with a simple side salad dressed with a light vinaigrette or a serving of steamed green beans. For those looking to keep things extra low in points, a side of roasted non-starchy vegetables like broccoli or asparagus would complement the rich flavors of the pies perfectly. They’re also fantastic for meal prepping! You can assemble them ahead of time and bake when ready, or bake them all and simply reheat individual portions throughout the week. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze them for longer storage. Reheating is a breeze in the microwave or a toaster oven for a crispier crust.
Beyond their convenience and deliciousness, these spaghetti and meatball biscuit pies offer excellent nutritional value, especially for their low Weight Watchers point count. Each pie contains just 111 calories, 2.6g of fat (with only 0.9g saturated fat), 20.4g of carbohydrates, a modest 0.5g of fiber, 2.7g of sugars, and a solid 6.5g of protein. This nutritional profile makes them an incredibly satisfying option that helps keep you full and energized without feeling heavy or guilty. They’re a smart way to satisfy pasta cravings while sticking to your health and wellness goals. Give these mini pasta pies a try – they’re a flavorful, family-friendly, and guilt-free addition to your recipe rotation!