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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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âThis is a recipe that I adapted to our low-fat lifestyle, with ingredients my family prefersâ writes Sue Ann O'Buck of Sinking Spring, Pennsylvania. She adds, âIt is just wonderful and has been a big hit with my family and all who have tried it.â Ingredients:
4 ounces uncooked spaghetti |
1/2 pound smoked turkey johnsonville® polish kielbasa sausage, diced |
1 cup garden-style spaghetti sauce |
1 cup reduced-fat ricotta cheese |
3 egg whites |
1/3 cup grated parmesan cheese |
1/4 cup shredded part-skim mozzarella cheese |
Directions:
1. Cook spaghetti according to package directions. Meanwhile, in a small nonstick skillet, saute sausage for 3-4 minutes or until browned; stir in spaghetti sauce.
2. In a small bowl, combine ricotta cheese and 1 egg white; set aside. Drain spaghetti; add Parmesan cheese and remaining egg whites. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with cooking spray. Spoon ricotta mixture into crust. Top with sausage mixture.
3. Bake, uncovered, at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted and filling is heated through. Let stand for 5 minutes before slicing. Yield: 4 servings.
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