Spaghetti dish
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Angel hair pasta; cooked |
| 1 | tablespoon | Margarine; melted |
| ¼ | cup | Egg white |
| ¼ | cup | Parmesan cheese |
| 1 | cup | Fat-free cottage cheese |
| 1 | pounds | Turkey; ground/cooked |
| 1 | cup | Onions; chopped |
| 1 | cup | Bell peppers; chopped |
| 1 | 8 oz can tomato sauce | |
| 3 | teaspoons | Oregano |
| 3 | teaspoons | Basil |
| 2 | teaspoons | Salt |
| 1 | cup | Mozzarella cheese; shredded |
Directions
CRUST
FILLING
Recipe by: Anita A. Matejka Preparation Time: 0:15 Preheat oven at 350. Prepare 13 x 9 x 2" pan with cooking spray. To prepare crust, cook pasta in a saucepan with a large amount of boiling water for 10 to 12 minutes or until tender. Drain well. Return to saucepan and stir margarine, egg whites, and Parmesan cheese into hot pasta. Press spaghetti mixture onto bottom of prepared pan. Spread cottage cheese over crust. To prepare filling, cook turkey, onion, and peppers in a skillet until meat is no longer pink. Drain off fat, if needed. Stir in tomato sauce, oregano, basil, and salt. Spread meat mixture over cottage cheese. Sprinkle mozzarella cheese over meat mixture. Bake for 25 minutes.