From Betty Crocker’s Best of Healthy and Hearty Cooking
Preheat the oven to 350°F.
Spray springform pan, 9 x 3 inches, 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.
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Serving Size: 1 Serving (66g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 43 | ||
Calories from Fat: 16 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 6.1mg | 2 % | |
Sodium 72.2mg | 2 % | |
Potassium 128.7mg | 3 % | |
Total Carbohydrate 2.6g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.1g | ||
Protein 4.5g | 6 % | |
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: 43
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