This is a great dish for picky kids. Serve with garlic bread and Caesar salad.
In a large saucepan of lightly salted boiling water, cook spaghetti one minute less than directed on package. Drain.
Heat oven to 350 degrees. Coat a 10-inch nonstick skillet with nonstick cooking spray. If skillet handle is not ovenproof, wrap with aluminum foil. Coat with crumbs.
In a small bowl, combine spaghetti, pasta sauce, mozzarella and pepperoni. Stir in beaten eggs. Spoon mixture into prepared skillet.
Bake in 350 degree oven for 30 minutes. Sprinkle with Parmesan. Bake until cheese is golden brown, about 10 minutes. Let cool 10 minutes. Cut into 6 wedges.
WW 8.8 points
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (229g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 460 | ||
Calories from Fat: 198 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22g | 29 % | |
Saturated Fat 8.2g | 41 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 718mg | 221 % | |
Sodium 440.3mg | 15 % | |
Potassium 335.9mg | 9 % | |
Total Carbohydrate 32.2g | 9 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 30.9g | ||
Protein 32.4g | 46 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 460
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