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ITALIAN SPAGHETTI CASSEROLE




Source of Recipe


My files


List of Ingredients




1 (1 lb) can tomatoes, chopped, undrained
1 cup chopped onions
1 cup chopped green pepper
1 (6 oz) can tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
¼ teaspoon garlic powder

1 cup part-skim ricotta cheese
1 oz (¼ cup) shredded mozzarella cheese

8 oz thin spaghetti, broken into 2½ inch pieces
2 Tablespoons olive oil
3 eggs whites
3 oz. mozzarella cheese (¾ cup)

Recipe



Preheat oven to 350°

Pour ¼ cup of the canned tomato liquid into a small saucepan. Add the onions and the green pepper, and bring the mixture to a boil. Cover and cook for 15 minutes. Stir in the tomatoes, tomato paste, oregano, basil and garlic powder. Cover and cook for 5 minutes. Remove from heat. (This is your sauce)

Make filling, by combining the ricotta cheese and 1 oz of mozzarella, in a small bowl. Mix well.

Cook spaghetti, according to package directions. Drain. Run spaghetti under cold water to cool. Drain again. Place spaghetti in a large bow, and add oil, egg whites, and remaining mozzarella. Mix well.


Lightly spray an 8 inch square baking pan with non-stick spray. Spread spaghetti mixture, evenly, in the prepared pan. Drop the filling by Tablespoons, onto the spaghetti, spreading it out, with the back of a spoon. Spoon sauce over the the cheese.

Baked, uncovered, for 35 minutes. Let stand 5 minutes before serving.