Yield: 1 Servings
|8 ounces||Spaghetti or thin spaghetti; uncooked|
|1 \N||Egg or egg substitute equivalent|
|½ cup||Skim milk|
|½ teaspoon||Garlic salt|
|2 cups||(8 oz ) shredded part-skim mozzarella cheese; divided|
|1 \N||Jar; (27 1/2 oz.) Ragú Light Pasta Sauce - Garden Harvest|
Heat oven to 425 degrees F. Break pasta into 2-inch pieces. Cook according to package directions; drain. Cool.
In large bowl, beat egg; add milk, garlic salt and 1 cup mozzarella cheese.
Stir in cooked pasta; mix well. Spread mixture evenly into 15½ x 10 ½ x 1 ½-inch jelly roll pan with sides. Bake 15 minutes.
Remove from oven; reduce oven temperature to 350 degrees F. Spread pasta sauce evenly over pasta; sprinkle with remaining cheese.
Return to oven; bake 30 minutes longer. Let stand 5 minutes before cutting.
10 servings (each piece about 3 x 5 inches) Posted to EAT-LF Digest by Abtaxel <Abtaxel@...> on Apr 5, 1998