| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pasta |
8 |
Servings |
INGREDIENTS
|
|
—–Crust—- |
| 2 |
c |
Angel Hair pasta — cooked |
| 1 |
tb |
Margarine — melted |
| 1 |
c |
Egg white |
| 1/4 |
c |
Parmesan cheese |
| 1 |
c |
Fat-free cottage cheese —Filling—- |
| 1 |
lb |
Ground turkey — cooked |
| 1 |
c |
Onions — chopped |
| 1 |
c |
Bell peppers — chopped |
| 8 |
oz |
Can tomato sauce |
| 3 |
ts |
Oregano |
| 3 |
ts |
Basil |
| 2 |
ts |
Salt |
| 1 |
c |
Mozzarella cheese — |
|
|
Shredded |
INSTRUCTIONS
Preheat oven at 350. Prepare 13 x 9 x 2" pan with cooking spray. Tp prepare
crust, cook pasta in a saucepan with a large amount of boiling water for 10
to 12 minutes or until tender. Drain well. Return to saucepan and stir
margarine, egg whites, and Parmesan cheese into hot pasta. Press spaghetti
mixture onto bottom of prepared pan. Spread cottage cheese over crust. To
prepare filling, cook turkey, onion, and peppers in a skillet until meat is
no longer pink. Drain off fat, if needed. Stir in tomato sauce, oregano,
basil, and salt. Spread meat mixture over cottage cheese. Sprinkle
mozzarella cheese over meat mixture. Bake for 25 minutes.
Recipe By : Anita A. Matejka
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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