| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Spaghetti or thin spaghetti; uncooked |
| 1 |
|
Egg or egg substitute equivalent |
| 1/2 |
c |
Skim milk |
| 1/2 |
ts |
Garlic salt |
| 2 |
c |
(8 oz ) shredded part-skim mozzarella cheese; divided |
| 1 |
|
Jar; (27 1/2 oz.) Ragú Light Pasta Sauce – Garden Harvest |
INSTRUCTIONS
Heat oven to 425 degrees F. Break pasta into 2-inch pieces. Cook according
to package directions; drain. Cool.
In large bowl, beat egg; add milk, garlic salt and 1 cup mozzarella cheese.
Stir in cooked pasta; mix well.
Spread mixture evenly into 15 1/2 x 10 1/2 x 1 1/2-inch jelly roll pan with
sides. Bake 15 minutes.
Remove from oven; reduce oven temperature to 350 degrees F. Spread pasta
sauce evenly over pasta; sprinkle with remaining cheese.
Return to oven; bake 30 minutes longer. Let stand 5 minutes before cutting.
10 servings (each piece about 3 x 5 inches)
Posted to EAT-LF Digest by Abtaxel <Abtaxel@aol.com> on Apr 5, 1998
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