Spaghetti Ring Florentine
|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.
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.