50+ Friends Club Cookbook -- Pasta and Rice -- Spaghetti Torte

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Spaghetti Torte

From the Kitchen of: Pepper
Source: Rich at Recipe du Jour

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 basil
	OR
1 1/2	teaspoons	dried basil leaves
2	medium	tomatoes, coarsely chopped
4	(1 ounce) slices	Provolone cheese, cut into fourths
		Spaghetti sauce, if desired

Heat oven to 350º. Spray springform pan, 9 × 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.
Yield: 8 servings.
Per Serving: 326 Calories; 8g Fat (23.2% calories from fat); 17g Protein; 45g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 264mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fat.