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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is also a good way to use leftover spaghetti, just scale down the recipe for the amount you have. We prefer this fresh-made. Ingredients:
1 (16 ounce) package spaghetti |
1/2 cup grated parmesan cheese |
1/2 cup ricotta cheese |
1 tablespoon italian seasoning |
4 egg whites or 1/2 cup egg substitute |
1/4 cup chopped fresh basil or 1 1/2 teaspoons dried basil leaves |
2 medium tomatoes, coarsely chopped |
4 slices provolone cheese, cut into fourths |
spaghetti sauce (optional) |
Directions:
1. Heat oven to 350รท.
2. Spray a 9 inch springform pan with nonstick cooking spray.
3. Cook and drain spaghetti as directed on package.
4. Rinse with cold water; drain.
5. Toss spaghetti, Parmesan cheese, Ricotta cheese, Italian seasoning and egg whites until spaghetti is well coated.
6. Press half of the spaghetti mixture in bottom of pan.
7. Sprinkle with half of the basil.
8. Layer with half of the tomatoes and cheese slices.
9. Press remaining spaghetti mixture on top.
10. Sprinkle with remaining basil.
11. Layer with remaining tomatoes and cheese slices.
12. Bake 30 minutes.
13. Let stand 15 minutes.
14. Remove sides of pan.
15. Cut torte into wedges.
16. Serve with spaghetti sauce.
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