| 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
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