Prep & Cooking Time: 1 hr. 0 min.
Yield: 5 servings
Serving Size: 6.000 ounces
1 cup, drained, cottage cheese (fat free)
2 oz mozzarella cheese (part skim)
3 oz romano cheese
4 egg whites
1 tsp dried oregano
1 cup raw, scallions, diced with stems
8 oz canned crushed tomatoes
1 raw, large sweet red bell pepper, diced
1/2 cup cooked spaghetti noodles
8 oz raw, ground beef
1 Tbsp margarine, trans-fat free blend
Directions:
1. Cook spaghetti, omit the salt and oil from the directions, drain and set aside
2. In a bowl, combine 2 egg whites, romano cheese and margarine, add to hot spaghetti and stir
3. Coat a round, 9 inch baking pan with non stick cooking spray and add noodles, going up the sides as well
4. In a bowl, mix 2 egg whites and cottage cheese, pour on top of noodles and set aside
5. In a large skillet, brown meat with onions and red pepper. Drain excess oils, blot with paper towel and pour on top of cottage cheese layer
6. Pour crushed tomatoes (including sauce) and oregano. Bake at 350 degrees F (177 degrees Celcius) for 20 minutes
7. Remove from oven, sprinkle mozzarella cheese on top, bake for additonal 5-7 minutes until cheese is melted. Cut into wedges
Nutrition Facts
Per 6.000 ounces
Total Calories:
266
Carbohydrates:
24.63 g
Total Fat:
10.80 g
Protein:
20.19 g
Sat Fat:
5.15 g
Fiber:
4.85 g
Cholesterol:
35 mg
Sodium:
603 mg
Diabetic exchange:
Starch: 0.300
Meat: 2.036
Fat: 0.600
Vegetable: 0.900
Milk: 1.000
