| 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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