| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | La times, Latimes1 | 1 | servings | |
INGREDIENTS
| 4 | Eggs | |
| 1 1/3 | c | Ricotta |
| 3 | oz | Sliced prosciutto; chopped |
| 1/4 | ts | Freshly ground pepper |
| 1/2 | ts | Salt |
| 8 | c | Leftover spaghetti; tossed in |
| Leftover sauce | ||
| Nonstick cooking spray | ||
| 3/4 | c | Grated Parmesan cheese |
| 2 | c | Chopped arugula |
| 2 | Plum tomatoes; sliced |
INSTRUCTIONS
Mix eggs, ricotta, prosciutto, pepper and salt in large bowl. Fold in leftover spaghetti and sauce. Spray 13- by 9-inch baking dish with vegetable spray and place pasta mixture in dish. Sprinkle 1/4 cup Parmesan over top. Cover top evenly with chopped arugula. Sprinkle with additional 1/4 cup Parmesan. Cover top with layer of tomato slices. Sprinkle with remaining 1/4 cup Parmesan. Bake at 350 degrees 40 minutes. (Note that smaller casserole will have shorter baking time.) Let stand at room temperature 10 minutes before cutting. Yields 6 to 8 servings. Each of 8 servings: 431 calories, 1,475 mg sodium, 147 mg cholesterol, 20 grams fat, 40 grams carbohydrates, 22 grams protein, 0.60 grams fiber Recipe Source: Los Angeles Times - 12-09-1998 Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net Converted by MM_Buster v2.0l.
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