| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pasta |
8 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Onions — chopped |
| 1/2 |
c |
Bell peppers — chopped |
| 6 |
oz |
Pkg mushrooms — sliced |
| 3 |
|
Cloves garlic — crushed |
| 28 |
oz |
Can tomatoes — cut up |
| 8 |
oz |
Can tomato sauce |
| 6 |
oz |
Can tomato paste |
| 2 |
ts |
Sugar |
| 2 |
ts |
Basil |
| 2 |
ts |
Oregano |
| 2 |
ts |
Pizza seasoning |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 1/2 |
ts |
Parsley |
| 14 |
oz |
Box any pasta shape |
| 4 |
|
Egg whites |
| 15 |
oz |
Pkg fat-free cottage cheese |
| 1/2 |
c |
Parmesan cheese |
INSTRUCTIONS
Preheat oven at 350. In a large saucepan, heat oil over medium heat. Cook
onions, bell peppers, mushrooms, and garlic until tender. Add tomatoes,
tomato sauce, tomato paste, water, sugar, basil, oregano, pizza seasoning,
salt, black pepper, and parsley. Simmer, uncovered, for 30 minutes. Cook
pasta according to package directions and drain. In a mixing bowl, combine
egg whites, cottage cheese, and Parmesan cheese. Stir in pasta mixture and
pour into a 13" x 9" x 2" pan. Top with tomato mixture. Bake for 30 to 40
minutes. Sprinkle with additional Parmesan cheese, if desired.
Recipe By : Anita A. Matejka
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“You’re never too young for God”