Ingredients
  •  
    Nonstick cooking spray
  • 4   ounces 
    dried spaghetti
  • 2   
    egg whites, lightly beaten
  • 1/3  cup 
    grated Parmesan cheese
  • 1   tablespoon 
    olive oil
  • 2   
    egg whites, lightly beaten
  • 1  12  ounce container (1 1/4 cups) 
    low-fat cottage cheese, drained
  • 8   ounces 
    uncooked ground turkey breast or 90% or higher lean ground beef
  • 1   cup 
    sliced fresh mushrooms
  • 1/2  cup 
    chopped onion
  • 1/2  cup 
    chopped green and/or red sweet pepper
  • 2   
    cloves garlic, minced
  • 1  8  ounce can 
    no-salt-added tomato sauce
  • 1 1/2  teaspoons 
    dried Italian seasoning, crushed
  • 1/8  teaspoon 
    salt
  • 1/2  cup 
    shredded part-skim mozzarella cheese (2 ounces)
Directions
1.
Preheat oven to 350 degrees F. Coat a 9-inch pie plate with nonstick cooking spray; set aside. For crust: Cook spaghetti according to package directions, except omit the cooking oil and salt. Meanwhile, in a medium bowl, stir together 2 egg whites, the Parmesan cheese, and olive oil. Drain spaghetti well; add to egg white mixture and toss to coat. Press spaghetti mixture evenly into the bottom and up the side of the prepared pie plate; set aside.
2.
In a small bowl, stir together 2 egg whites and drained cottage cheese. Spread the cottage cheese mixture over the crust in pie plate. Set aside.
3.
In a large skillet, cook turkey, mushrooms, onion, sweet pepper, and garlic until meat is browned. Drain off fat. Stir tomato sauce, Italian seasoning, and salt into meat mixture in skillet. Spoon over cottage cheese mixture in crust.
4.
Bake about 20 minutes or until heated through. Sprinkle with mozzarella cheese. Bake about 5 minutes more or until the cheese is melted. Let stand for 15 minutes before serving. Cut into wedges to serve. Makes 6 servings.
Nutrition information
Per Serving: cal. (kcal) 256, Fat, total (g) 7, chol. (mg) 27, sat. fat (g) 3, carb. (g) 23, fiber (g) 2, pro. (g) 26, sodium (mg) 479, Vegetables () 0.5, Starch () 1.5, Lean Meat () 3, Fat () 0.5, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet
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