-Pam Coombes
1 1/2 c Orzo(rosemarina)
2 Beaten eggs
1 15 1/2oz jar chunky spagh.
Sauce
1 c Grated Parmesan cheese
Nonstick spray coating
1 pk 10 oz frozen chopped spinach
1/2 c Low-fat ricotta cheese
1/4 ts Ground nutmeg
1/2 c Shredded part-skim
Mozzerella cheese
Cook orzo according to package directions; drain. Combine eggs, orzo 1/2
cup of spaghetti sauce, and the Parmesan cheese. Spray a 9″ pie plate with
nonstick coating. Spread orzo mixture over bottom and up sides of pie plate
to form a shell. Cook spinach according to package directions; drain well.
In another bowl stir together spinach, ricotta cheese, and nutmeg. Spoon
into bottom of pasta-lined plate. Spread remaining spaghetti sauce over
spinach layer. Cover edge of pie with foil. Bake in a 350F oven for 30
minutes. Sprinkle with shredded mozzarella cheese. Bake for 3-5 minutes
more or till cheese melts. Let stand for 5 minutes before serving. Per
serving: 342 calories, 10g fat, 52mg cholesterol Better Homes & Gardens Low
Calorie Recipes
Yields
6 Servings