Ingredients
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2 spray(s) olive oil cooking spray
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12 oz uncooked whole wheat pasta, spaghetti
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2 large egg white(s)
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1 large egg(s)
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2/3 cup(s) fat free skim milk
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3/4 tsp garlic powder
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1/2 tsp table salt
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1 1/2 tsp dried oregano
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1/4 cup(s) basil, fresh, chopped (plus extra leaves for garnish)
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9 oz shredded part-skim mozzarella cheese, divided
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32 oz bottled spaghetti sauce
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2 oz pepperoni, finely julienned (about 1/2 cup)
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Instructions
- Preheat oven to 400ºF. Coat a 9- X 13-inch glass baking dish with cooking spray; set aside.
- Break spaghetti into 2-inch pieces and cook, al dente, according to directions; drain and cool.
- Meanwhile, in a large bowl, beat egg whites and egg until frothy.
Stir in milk, garlic powder, salt, oregano, basil and 1/3 of mozzarella;
add cooked spaghetti and stir until thoroughly combined. Spread
spaghetti mixture evenly in bottom of baking dish. Bake for 15 minutes;
remove from oven. Reduce oven temperature to 350ºF.
- Spread spaghetti sauce over pasta; sprinkle with remaining cheese.
Scatter pepperoni evenly over cheese layer. Return to oven and bake
until heated through and cheese is bubbly, about 30 minutes. Let stand
for 5 minutes, garnish with basil and then cut into 10 servings. Yields 1
slice per serving.
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We found it too difficult to get 10 slices out of it, so we made the slices a little bigger and changes the points value on them. We cut it into 8 slices and changed the points value to 8 classic points/ 10 points plus
I also use turkey pepperoni and put whole slices on it.
Source: www.weightwatchers.com
Facebook.com/irunbecauseiliketoeat
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