| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Vegetable |
8 |
Servings |
INGREDIENTS
| 3 |
c |
Elbow macaroni; cooked and drained |
| 2 |
|
Egg whites; whipped |
| 1/3 |
c |
Fat-free Parmesan cheese |
| 1 |
ts |
Olive oil |
| 1 1/2 |
c |
Mushrooms; sliced |
| 1/2 |
c |
Onions; chopped |
| 1/2 |
c |
Bell peppers; chopped |
| 2 |
|
Cloves garlic; minced |
| 1 |
cn |
(29-oz) crushed tomatoes; undrained |
| 1 |
cn |
(6-oz) tomato paste |
| 1 |
ts |
Granulated sugar |
| 3 |
ts |
Oregano |
| 3 |
ts |
Basil |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 1/2 |
c |
Mushrooms; sliced |
| 1 |
c |
Fat-free Mozzarella cheese; grated |
| 1 |
c |
Fat-free Cheddar cheese; grated |
INSTRUCTIONS
CRUST
SPAGHETTI SAUCE
TOPPINGS
Date: Sun, 18 Feb 1996 11:47:46 -0700
From: matejka@bga.com (Anita A. Matejka)
Recipe By: Quick & Easy Casseroles
Preheat oven to 375. Prepare a 12" pizza pan with cooking spray; set aside.
To prepare crust, combine hot macaroni, egg whites, and parmesan cheese.
Spread macaroni mixture over prepared pan. To prepare sauce, heat oil over
medium heat. Add mushrooms, onions, bell peppers, and garlic until all is
tender. Then, add crushed tomatoes, tomato paste, sugar, oregano, basil,
salt, and black pepper. Top with mushrooms and cheeses. Bake for 25 minutes
or until heated through.
Per serving: 275 Calories; 2g Fat (5% calories from fat); 16g Protein; 48g
Carbohydrate; 3mg Cholesterol; 1094mg Sodium
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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