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Spaghetti Ring Florentine

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  Spaghetti 8 Ounce (Uncooked)
  Frozen chopped spinach 20 Ounce (2 Packages Of 10 Ounce Each)
  Chopped onion 1⁄2 Cup (8 tbs)
  Egg beaters 2 , beaten
  Fat free parmesan cheese 1⁄3 Cup (5.33 tbs) (Alpine Lace / Weight Watchers)
  Liquid butter buds 6 Tablespoon
  Canned sliced mushrooms 16 Ounce, drained, rinsed (2 Cans Of 8 Ounce Each)
  Spaghetti sauce 26 3⁄4 Ounce (1 Can, Hunt's Light)
  Grated non fat mozzarella cheese 1 Cup (16 tbs)

Line a tube or angel food cake pan with foil.
Spray a non-fat cooking spray on foil.
Set aside.
Cook spaghetti according to package directions; drain.
Cook spinach according to directions, adding onion; drain, pressing out liquid with the back of a spoon.
Stir together Egg Beaters, spaghetti, spinach mixture, Parmesean cheese, mozzarella cheese, 4 Tbs.
liquid Butter Buds, and 1/2 of mushrooms.
Press into mold.
Cover and bake at 375°F.for 25 minutes.
Let stand 5 minutes.
For sauce: Heat remaining mushrooms in 2 Tbs.liquid Butter Buds.
Add spaghetti sauce and heat through.
Cut the ring into wedges and pour sauce over each serving.

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Spaghetti Ring Florentine Recipe