Directions:
- Heat oven to 350÷.
- Spray a 9 inch springform pan with nonstick cooking spray.
- Cook and drain spaghetti as directed on package.
- Rinse with cold water; drain.
- Toss spaghetti, Parmesan cheese, Ricotta cheese, Italian seasoning and egg whites until spaghetti is well coated.
- Press half of the spaghetti mixture in bottom of pan.
- Sprinkle with half of the basil.
- Layer with half of the tomatoes and cheese slices.
- Press remaining spaghetti mixture on top.
- Sprinkle with remaining basil.
- Layer with remaining tomatoes and cheese slices.
- Bake 30 minutes.
- Let stand 15 minutes.
- Remove sides of pan.
- Cut torte into wedges.
- Serve with spaghetti sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 129.65 Kcal (543 kJ) | ||
| Calories from fat | 69.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.67g | 12% | |
|---|---|---|---|
| Cholesterol | 23mg | 8% | |
| Sodium | 258.11mg | 11% | |
| Potassium | 151.07mg | 3% | |
| Total Carbs | 5.07g | 2% | |
| Sugars | 1.38g | 6% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 10.17g | 20% | |
| Vitamin C | 4.4mg | 7% | |
| Iron | 0.3mg | 2% | |
| Calcium | 213.2mg | 21% | |
| Amount Per 100 g | |||
| Calories | 150.98 Kcal (632 kJ) | ||
| Calories from fat | 80.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.93g | 12% | |
|---|---|---|---|
| Cholesterol | 26.78mg | 8% | |
| Sodium | 300.56mg | 11% | |
| Potassium | 175.91mg | 3% | |
| Total Carbs | 5.9g | 2% | |
| Sugars | 1.61g | 6% | |
| Dietary Fiber | 0.5g | 2% | |
| Protein | 11.84g | 20% | |
| Vitamin C | 5.2mg | 7% | |
| Iron | 0.4mg | 2% | |
| Calcium | 248.3mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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