Serves: 8
Total Calories: 420

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 fat-free cholesterol-free egg product
1/4 cup chopped fresh or 1 1/2 tsp dried basil leaves
2 medium tomatoes, coarsely chopped
4 slices (1 ounce each) provolone cheese, cut into fourths
spaghetti sauce, if desired

Heat oven to 350°. Spray springform pan, 9x3 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.

1 Serving: Calories 325 (Calories from Fat 70) Fat 8g (Saturated 5g) Cholesterol 20mg Sodium 280mg Carbohydrate 48g (Dietary Fiber 2g) Protein 17g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 420
Calories from Fat: 63

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