| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Low-cal, Main dish, Vegetables, Pasta | 6 | Servings | |
INGREDIENTS
| -Pam Coombes | ||
| 1 1/2 | c | Orzo(rosemarina) |
| 2 | Beaten eggs | |
| 1 | 15 1/2oz jar chunky spagh. | |
| Sauce | ||
| 1 | c | Grated Parmesan cheese |
| Nonstick spray coating | ||
| 1 | pk | 10 oz frozen chopped spinach |
| 1/2 | c | Low-fat ricotta cheese |
| 1/4 | ts | Ground nutmeg |
| 1/2 | c | Shredded part-skim |
| Mozzerella cheese |
INSTRUCTIONS
Cook orzo according to package directions; drain. Combine eggs, orzo 1/2 cup of spaghetti sauce, and the Parmesan cheese. Spray a 9" pie plate with nonstick coating. Spread orzo mixture over bottom and up sides of pie plate to form a shell. Cook spinach according to package directions; drain well. In another bowl stir together spinach, ricotta cheese, and nutmeg. Spoon into bottom of pasta-lined plate. Spread remaining spaghetti sauce over spinach layer. Cover edge of pie with foil. Bake in a 350F oven for 30 minutes. Sprinkle with shredded mozzarella cheese. Bake for 3-5 minutes more or till cheese melts. Let stand for 5 minutes before serving. Per serving: 342 calories, 10g fat, 52mg cholesterol Better Homes & Gardens Low Calorie Recipes Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Mar 23, 1998
A Message from our Provider:
“The Bible: More up-to-date than tomorrow’s newspaper”