| 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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