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Spaghetti Torte

A great rainy day project!


List of Ingredients




16 oz spaghetti
1/2 C grated Parmesan cheese
1/2 C Ricotta cheese
1 T Italian seasoning
4 egg whites
OR
1/2 C fat-free cholesterol-free egg product
1/4 C chopped fresh basil
OR
1 1/2 t dried basil leaves
2 medium tomatoes, coarsely chopped
4 (1 oz) slices Provolone cheese, cut into fourths
additonal Spaghetti sauce


Recipe



Heat oven to 350º. Spray springform pan, 9 × 3 inches, with nonstick cooking spray. Cook and drain spaghetti as directed on package. Rinse with cold water; drain. Toss spaghetti, Parmesan cheese, Ricotta cheese, Italian
seasoning and egg whites until spaghetti is well coated.
Press half of the spaghetti mixture in bottom of pan. Sprinkle with half of the basil. Layer with half of the tomatoes and cheese slices. Press remaining spaghetti mixture on top. Sprinkle with remaining basil. Layer with remaining tomatoes and cheese slices.
Bake 30 minutes. Let stand 15 minutes. Remove sides of pan. Cut torte into wedges. Serve with spaghetti sauce.
Yield: 8 servings.