Ingredients Jump to Instructions ↓

  1. 6 oz 170g Spaghetti - broken in half

  2. 3 Egg whites

  3. 2 tablespoons 30ml Grated Parmesan cheese

  4. 1 teaspoon 5ml Olive oil

  5. 10 oz 284g Ground skinless turkey breast

  6. 1 Green bell pepper - seeded and chopped

  7. 1 Onion - chopped

  8. 2 Garlic cloves - minced

  9. 1 No-salt-added tomato sauce - (8-oz)

  10. 1 teaspoon 5ml Dried oregano

  11. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  12. 1/3 cup 48g / 1.7oz Shredded part-skim mozzarella cheese

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 350 degrees. Spray a 9-inch pie plate with nonstick cooking spray. Cook the spaghetti according to package directions. Rinse under cold water for 30 seconds and drain. Transfer to a medium bowl; stir in the egg whites and Parmesan cheese. Pat into the bottom and up the sides of the plate. In a large nonstick skillet, heat the oi1. Add the turkey, bell pepper, onion and garlic; cook, stirring constantly, until the turkey is browned and the vegetables are softened, about 5 minutes. Add the tomato sauce, oregano and black pepper; cook, stirring constantly, until heated through, about 2 minutes. Spread the mixture evenly over the pasta. Bake 25 minutes; sprinkle with the mozzarella cheese and bake until the cheese is melted, about 5 minutes longer. Let stand 5 minutes before serving. This recipe yields 4 servings. Per Serving: 334 Calories, 5 g Total Fat, 2 g Saturated Fat, 51 mg Cholesterol, 183 mg Sodium, 41 g Total Carbohydrate, 3 g Dietary Fiber, 30 g Protein, 127 mg Calcium. Serving Provides: 2 Breads, 1 Fruit/Vegetable, 3 Protein/Milk. Points Per Serving: 6.


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