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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Pasta shows its versatility as a pie crust in Carol Beyerl's family-pleasing main dish. This is a combination of several recipes. I came up with it when I didn't have all the ingredients to make any one of them, she writes from Ellensburg, Washington. A nice alternative to lasagna, the saucy entree doesn't taste light. Ingredients:
6 ounces uncooked spaghetti |
1/2 cup egg substitute |
1/2 cup grated parmesan cheese, divided |
3 ounces reduced-fat cream cheese |
1/2 cup reduced-fat sour cream |
1/2 cup chopped green pepper |
1/2 pound fresh mushrooms, sliced |
4 garlic cloves, minced |
2 tablespoons butter |
2 cups meatless spaghetti sauce |
1/2 cup shredded part-skim mozzarella cheese |
Directions:
1. Cook spaghetti according to package directions; drain. Add the egg substitute and 1/4 cup Parmesan cheese. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with cooking spray. In a bowl, beat the cream cheese, sour cream, green pepper and remaining Parmesan cheese. Spread over spaghetti crust.
2. In a nonstick skillet, saute mushrooms and garlic in butter until tender. Spoon over cheese mixture. Spread with spaghetti sauce. Bake, uncovered, at 350° for 20 minutes. Sprinkle with mozzarella cheese; bake 5 minutes longer or until cheese is melted. Let stand for 10-15 minutes before cutting. Yield: 6 servings.
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