Directions:
- Spray a 9 x 3 inch springform pan with cooking spray.
- Cook spaghetti according to package directions.
- Rinse spaghetti with cold water and drain.
- In a large bowl, combine Parm with ricotta cheese, Italian seasoning and egg whites.
- Toss with cooked/rinses spaghetti to coat.
- Press half the spaghetti mixture the pan.
- Sprinkle with half the basil.
- Top with half the tomatoes
- Place half the provolone cheese on top of tomatoes.
- Repeat last 4 steps with remaining half of ingredients.
- Bake in preheated 350 (F) degree oven for 30 minutes.
- Let stand about 15 minutes.
- Remove sides of pan.
- Transfer to a serving platter, cut into wedges to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 429.19 Kcal (1797 kJ) | ||
| Calories from fat | 104.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.64g | 18% | |
|---|---|---|---|
| Cholesterol | 30.67mg | 10% | |
| Sodium | 349.25mg | 15% | |
| Potassium | 265.06mg | 6% | |
| Total Carbs | 58.26g | 19% | |
| Sugars | 2.76g | 11% | |
| Dietary Fiber | 2.29g | 9% | |
| Protein | 22.55g | 45% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 2.6mg | 14% | |
| Calcium | 295.2mg | 30% | |
| Amount Per 100 g | |||
| Calories | 293.8 Kcal (1230 kJ) | ||
| Calories from fat | 71.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.97g | 18% | |
|---|---|---|---|
| Cholesterol | 20.99mg | 10% | |
| Sodium | 239.08mg | 15% | |
| Potassium | 181.45mg | 6% | |
| Total Carbs | 39.88g | 19% | |
| Sugars | 1.89g | 11% | |
| Dietary Fiber | 1.57g | 9% | |
| Protein | 15.44g | 45% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1.8mg | 14% | |
| Calcium | 202mg | 30% | |
* 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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