| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Italian | Casserole | 4 | Servings |
INGREDIENTS
| 8 | oz | Tri-colored pasta; cooked and drained |
| 1 | cn | (15-oz) tomato sauce |
| 1 | pk | (10-oz) Crab Delights-flakes or chunk style (or you could use real crab meat) |
| 1 | c | Fatfree cottage cheese |
| 1/4 | c | Fatfree parmesan cheese |
| 2 | Egg whites; beaten | |
| 1 | tb | Chopped parsley |
| 1 | ts | Italian seasoning (up to) |
| 1 | ts | Dried basil |
| 1/4 | ts | Onion powder (up to) |
| 1 | c | Grated fatfree mozarella cheese |
| Serve with warm stewed tomatoes |
INSTRUCTIONS
OPTIONAL From: Sydney Weikert <s016sew@desire.wright.edu> Date: Fri, 12 Jul 1996 15:36:51 -0500 (EST) I usually just lurk here because I'm a student, but I have more time in the summer. Here's a recipe based on one from Louis Kemp (maker of "Crab Delights") that I thought many of you might like. Spread 1/4 c. tomato sauce in bottom of 1 1/2 quart casserole. Top with a layer of cooked pasta. Next mix remaining ingredients *except* reserved tomato sauce, and layer on top of pasta. Top with rest of pasta and then pour remaining tomato sauce over pasta. Bake at 375 F. for 30 min. Top with fatfree mozzarella and parmesan if desired and place back in oven untill the cheese melts. Serve with stewed tomatoes. Digest eat-lf.v096.n095 From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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