Linguine with Cheese and Tomatoes
|Plum tomatoes||1 1⁄2 Cup (24 tbs)|
|Part skim mozzarella cheese/Havarti cheese||1 Cup (16 tbs), shredded|
|Goat cheese||1⁄2 Cup (8 tbs), crumbled (Chevre)|
|Onions||1⁄3 Cup (5.33 tbs), finely chopped|
|Asiago cheese||1⁄4 Cup (4 tbs), grated|
|Mixed herbs/1 teaspoon dried herbs||1 Tablespoon (Oregano, Rosemary, Sage Etc)|
1) Preheat the oven.
2) Cook the linguine al dente for 10 minutes. Drain and keep aside.
3) In a casserole, mix tomatoes, 2/3 cup mozzarella, goat cheese, onion, Asiago cheese and mixed herbs.
4) Add the pasta into the casserole, season with salt and pepper. Add the egg white and mix to combine well.
5) Sprinkle the remaining mozzarella cheese on top and bake uncovered for 15 minutes.
6) Serve hot.