This looks quick and easy, yields good size portions and leaves left-overs for tomorrow's lunch. Thanks for the recipe Karen!
SPAGHETTI PIZZA
Points Value: 6 per serving
Servings: 10
Preparation Time: 15 minutes
Cooking Time: 55 minutes
Ingredients
2 Sprays olive oil cooking spray
12oz uncooked whole-wheat pasta, spaghetti
2 Large egg whites
1 Large egg
2/3 cup fat-free skim milk
3/4 tsp garlic powder
1/2 tsp table salt
1 1/2 tsp dried oregano
1/4 cup basil, fresh, chopped, plus extra leaves for garnish
9 oz Shredded part-skim mozzarella cheese, divided
32oz bottled spaghetti sauce
2oz Pepperoni, finely julienned (about 1/2 cup)
Instructions
Pre-heat oven to 400F. Coat a 9 x 13-inch glass baking dish with the 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 mozarella; 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 350F.
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 one slice per serving.
