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
� teaspoon garlic powder
1 cup part-skim ricotta cheese
1 oz (� cup) shredded mozzarella cheese
8 oz thin spaghetti, broken into 2� inch pieces
2 Tablespoons olive oil
3 eggs whites
3 oz. mozzarella cheese (� cup)Recipe
Preheat oven to 350�
Pour � 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.
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