Seafood-rotini-cheese bake

Yield: 4 Servings

Measure Ingredient
8 ounces Tri-colored pasta; cooked and drained
1 can (15-oz) tomato sauce
1 pack (10-oz) Crab Delights-flakes or chunk style (or you could use real crab meat)
1 cup Fatfree cottage cheese
¼ cup Fatfree parmesan cheese
2 Egg whites; beaten
1 tablespoon Chopped parsley
1 teaspoon Italian seasoning (up to)
1 teaspoon Dried basil
¼ teaspoon Onion powder (up to)
1 cup Grated fatfree mozarella cheese
Serve with warm stewed tomatoes


From: Sydney Weikert <s016sew@...> Date: Fri, 12 Jul 1996 15:36:51 -0500 (EST) I usually just lurk here because I'm a student, but I have more time in the summer. Here's a recipe based on one from Louis Kemp (maker of "Crab Delights") that I thought many of you might like.

Spread ¼ c. tomato sauce in bottom of 1½ quart casserole. Top with a layer of cooked pasta. Next mix remaining ingredients *except* reserved tomato sauce, and layer on top of pasta. Top with rest of pasta and then pour remaining tomato sauce over pasta. Bake at 375 F. for 30 min. Top with fatfree mozzarella and parmesan if desired and place back in oven untill the cheese melts. Serve with stewed tomatoes.

Digest eat-lf.v096.n095

From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, .

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