Ingredients
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1 pound uncooked spaghetti
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½ cup grated Parmesan cheese
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½ cup ricotta cheese
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1 tablespoon Italian seasoning
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4 egg whites
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¼ cup chopped fresh basil
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2 tomatoes, chopped
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4 slices provolone cheese, cut into fourths
Directions
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Heat oven to 350 degrees F (175 degrees C). Spray a 9x3 inch springform pan with cooking spray.
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Cook spaghetti according to package directions. Rinse with cold water, and drain.
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While spaghetti is cooking, combine Parmesan cheese, ricotta cheese, Italian seasoning, and egg whites in a large bowl. Toss with cooked spaghetti to coat.
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Press half the spaghetti mixture in bottom of prepared pan. Sprinkle with half the basil, and top with half the tomatoes and half the provolone cheese. Press remaining spaghetti mixture into pan, sprinkle with remaining basil, and top with remaining tomatoes. Place remaining provolone cheese over the top.
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Bake for 30 minutes. Let stand about 15 minutes, remove sides of pan, transfer to a serving platter. Cut into wedges to serve.
Nutrition Facts (per serving)
397 | Calories |
8g | Fat |
60g | Carbs |
20g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 397 | |
% Daily Value * | |
Total Fat 8g | 11% |
Saturated Fat 5g | 23% |
Cholesterol 19mg | 6% |
Sodium 311mg | 14% |
Total Carbohydrate 60g | 22% |
Dietary Fiber 3g | 12% |
Total Sugars 4g | |
Protein 20g | 40% |
Vitamin C 6mg | 7% |
Calcium 253mg | 19% |
Iron 3mg | 18% |
Potassium 354mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.