2 bags Skinny Dip Fettuccini
3/4 lb extra lean ground beef
1 cup Hunts Traditional Spaghetti Sauce
1 cup shredded part skim mozzarella
1/2 cup ricotta cheese
1 egg white, lightly beaten
1/4 medium onion, chopped fine
2 garlic cloves, minced fine
1/3 teaspoon dried Italian seasoning
1/4 teaspoon pepper
Preheat oven to 350 F. Coat a 9" pie plate
generously with cooking spray.
Drain, rinse and boil noodles for 1 minute. Drain again and dab with paper towels to dry very well. Chop noodles into bite size pieces.
Heat a nonstick skillet over medium high heat. Add ground beef, onion & garlic and cook until no longer pink, drain. Remove from heat and stir in spaghetti sauce and spices.
Combine noodles, half the sauce mixture and egg white in a large mixing bowl until well combined. Spoon mixture into the pie plate and press it down. Spread the rest of the sauce on top and spread ricotta over that. Sprinkle mozzarella on top.
Bake 20 minutes or until cheese begins to brown. Remove from oven and let sit 5 minutes. Cut into wedges to serve.
Calories: 203.....Carbs: 7 grams.....Protein: 24 grams.....Fat: 9 grams