"A baked spaghetti
dish!" Serving: 6 | Prep: 20m | Ready in:
1h5m
Ingredients
• 1 lb. uncooked spaghetti
•
1/2 cup grated Parmesan cheese
•
1/2 cup ricotta cheese
•
1 tbsp. Italian seasoning
•
4 egg whites
•
1/4 cup chopped fresh basil
•
2 tomatoes, chopped
•
4 slices provolone cheese, cut into fourths
Direction
•
Heat an oven to 175°C/350°F. Spray cooking spray on
a 9x3-inch springform pan.
•
Follow package directions to cook spaghetti. Use
cold water to rinse; drain.
•
As spaghetti cooks; mix egg whites, Italian
seasoning, ricotta cheese and
parmesan cheese in a big bowl. Toss to coat with cooked spaghetti.
•
Press 1/2 of the spaghetti mixture on bottom of the
prepared pan. Sprinkle 1/2 of the
basil; top with 1/2 of the provolone cheese and 1/2 of tomatoes. Press leftover
spaghetti mixture in pan. Sprinkle leftover basil; top with leftover tomatoes.
Put leftover provolone cheese on top.
• Bake for half an
hour; let stand for 15 minutes. Remove pan sides; put on serving platter. Cut to wedges. Serve.
Nutrition Information
• Calories: 397 calories;
• Total
Carbohydrate: 59.5 g
•
Cholesterol: 19 mg
•
Total Fat: 8.3 g
•
Protein: 20.2 g
•
Sodium: 311 mg